Journal
MEAT SCIENCE
Volume 93, Issue 4, Pages 843-848Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.11.050
Keywords
Pork meat gel; High-pressure; Textural properties; Network structure; Sensory evaluation; Dysphagia diet
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To develop a soft meat product for a dysphagia diet, high-pressure technology was applied. Pressure-heat-treated ground pork meat (PH) was prepared from ground pork mixed with water (ground meat: water, 1:0.5 or 1:1) and salt (1.5%). PH-gels were made from these meat homogenates by treatment at 400 MPa for 20 mm, followed by heat treatment. Heat-treated pork meat homogenates (H) were also prepared. The hardness and adhesiveness of the 1:1PH-gel was lower than those of the 1:1H-gel. The PH-gel scored higher in sensory evaluations of elasticity, smoothness and ease of swallowing. Scanning electron micrographs indicated that the superior textural property of the 1:1 PH-gel was caused by a network of myosin filaments. Videofluoroscopic examination of swallowing revealed that the 1:1 PH-gel was easy to swallow and left little residue in the oropharynx. These results proved the utility of pressurization in creating a dysphagia meat diet. (C) 2012 Elsevier Ltd. All rights reserved.
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