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
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.