Physical Properties and Mastication of Protein-containing Processed Foods

Abstract

We analyzed temporal changes during mastication by assessing for correlations between food physical properties characterized by texture measurements, masticability, assessed by masticatory muscle electromyography, and sensory evaluation results using commercially available protein-containing processed foods including soybean curd, boiled soybeans, fish cake, fish sausage, ham, and salami as samples.

Salami exhibited the highest hardness via texture measurements. Fish cake, fish sausage, and ham yielded intermediate values, and soybean curd and boiled soybeans displayed the lowest values. A positive correlation was found between food hardness and masseter muscle amplitude and activity via masticatory muscle electromyography during early stage chewing. Harder foods are thus associated with elevated total muscle activity. Sensory evaluation revealed that fish cake, fish sausage, ham, and salami were perceived as softer during late stage mastication than during earlier stages. The decrease in masseter muscle amplitude in late stage salami mastication suggests diminishing influence of food hardness on masticatory muscle activity during the masticatory process. Fish cakes and sausages have been suggested to stimulate masticatory muscle activity, facilitating efficient protein intake.