サガワ アツコ
SAGAWA Atsuko
佐川 敦子 所属
食健康科学部 管理栄養学科
女性健康科学研究所 所属教員
近代文化研究所 所属教員
生活機構研究科 生活科学研究専攻
職種
准教授
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言語種別 | 英語 |
発行・発表の年月 | 2011/11 |
形態種別 | 学術雑誌 |
査読 | 査読あり |
標題 | Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication |
執筆形態 | 共著 |
掲載誌名 | Bioscience, Biotechnology, and Biochemistry |
掲載区分 | 国外 |
巻・号・頁 | 75(11),pp.2105-2111 |
著者・共著者 | ◎Atsuko SAGAWA, Naoki KOBAYASHI, Hatsue MORITAKA |
概要 | The influence of food thickeners (potato starch, guar gum, and xanthan gum and deionized water) on the breakdown of solid food was numerically analyzed, and an investigation was made into the cumulative size distribution of food fragments, textural properties, sensory evaluation and maximum transit velocity of a bolus in the pharynx. The results suggest that evaluating the breakability into small pieces was easily influenced by the addition ratio of the dispersion medium. However, in respect of the destruction process for the solid body, each sample was more strongly affected by the type of the dispersion medium than by the addition ratio of this medium. The destruction process was strongly influenced by the history of the breakdown caused by mastication when a liquid dispersion medium was added to the solid. However, when a high-viscosity sol was added to the solid, the destruction process was random and not affected by any history. |