Pressure Distribution Measurement in Biting Surimi Gels with Molars Using a Multiple-point Sheet Sensor.
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- KOHYAMA Kaoru
- National Food Research Institute
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- SAKAI Tomoko
- National Food Research Institute
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- AZUMA Teruaki
- RETS Division, Nitta Corporation
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- MIZUGUCHI Toru
- Nissui Central Research Laboratory
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- KIMURA Ikuo
- Nissui Central Research Laboratory
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Abstract
The bite force of three surimi gels with molars was measured in the mouth using a multiple-point sheet sensor. A peak force appeared at the breaking point of each sample, and then the force increased again, accompanied by a decrease in the opening between the upeer and lower teeth. Low values in the peak force, pressure, and time at the first peak, the time at which the maximum contact area was engaged, impulse, and slope of bite curve were observed in samples with low breaking force and low breaking deformation found by the mechanical measurement of gel strength, and with less toughness in the sensory assessment. The duration of the bite force, the second peak time, and active bite pressure at the second peak did not change with a change in the surimi texture. The active pressure at the breaking point of each gel was affected by gel strength, while that at the second peak was independent of the gel strength.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 65 (12), 2597-2603, 2001
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390001206472833664
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- NII Article ID
- 110002693331
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- NII Book ID
- AA10824164
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- COI
- 1:CAS:528:DC%2BD38XjtVyhsQ%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 6027186
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- PubMed
- 11826953
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed