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Flavor release from traditional dry-cured pork during oral processing

food Science and Human Wellness 2023年第1期12卷 102-110页

作者： Xing Tian Zongjun Li Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng College of Pharmacy Hunan University of Chinese MedicineChangsha 410208China College of food Science and Technology Hunan Agricultural UniversityChangsha 410128China Hunan Engineering Research Center of Drug and food Homology Functional food Changsha 410208China

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this *** was hypothesized that a slow steady release of flavor would occur on chewing and *** test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste *** show that oral processing behavior and salivary release have important effects on flavor release of dry-cured *** dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in *** study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

关键词： Dry-cured pork products food oral processing Taste-active Flavor release Electronic tongue Sensory evaluation

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维普期刊数据库

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Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients

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food Science and Human Wellness 2019年第2期8卷 149-155页

作者： Xinmiao Wang Gangying Zheng Mingsong Su Yanqiu Chen Hua Xie Weijia Han Qing Yang Jianqin Sun Jianshe Chen School of food Science and Biotechnology Zhejiang Gongshang UniversityHangzhouZhejiang310018China Clinical Nutrition Center Huadong HospitalFudan UniversityShanghaiChina

Weakened capability of eating and swallowing is common among elderly population,affecting negatively on their health and *** work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability.A total of 26 elderly patients with potential swallow disorder were recruited in this ***’denture status and daily diet texture were determined by a pre-questionnaire *** swallowing capability was assessed and rated by water drinking *** tongue pressure,incisor occlusal force and hand gripping force were measured for each *** was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal *** swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=−0.498,P<0.05)and the tongue muscle strength(r=−0.544,P<0.05).The biting force of dysphagia participants correlates significantly with dental conditions(P<0.05).The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.

关键词： Dysphagia Elderly Biting force Tongue pressure Eating capability Swallowing food texture food oral processing

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