Abstract
The objective of this study was to evaluate the organoleptic characteristics of soft meat loaves developed for elderly people who have debility in biting and chewing mat products.
Meat loaves were made of beef, pork (1.5:1), egg and onion. Other additives such as olive oil, starch, salt, ginger extract and gelatin were added to improve the flavor and textural properties of this product.
Filtration by a strainer and addition of gelatin drastically reduced the breaking strength of the meat loaves and significantly decreased the adhesiveness. Moreover, meat loaves showed a good cohesiveness equal to that of ordinary soft food.
Data suggests that the newly developed product was smooth and extremely softened by the means of gelatin and filtration treatments when compared to ordinary soft food. The video-fluorographic profiles demonstrated that the participant (woman 75 years-old) who had debility in eating food was chewing and swallowed meat loaf normally without any obstacles. Four people were also participated in meat loaf panel where the average age of the participants was 86 years. All participants positively brought forward their gratification on the product as they found it tasty, soft and elasticized. Three participants accepted the product and expressed their satisfaction at other quality traits such as tongue sensation, ability of chewing and crumbling the product. However, one person could not give valid verdict of the quality traits because he had Alzheimer disease.
