Keiko Yoshioka

Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

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 min, 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 1:1PH-gel was caused by a network of myosin filaments. Videofluoroscopic examination of swallowing revealed that the 1:1PH-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.

Application of high pressurization to fish meat: Changes in the physical properties of carp skeletal muscle resulting from high pressure thawing

Abstract Carp were stored frozen at -25 °C for 30 days, half of which were submitted to pressure thawing at 100–300 MPa for 10 min ,while the others were thawed beneath running water at 15≈17 °C. Using fresh carp muscle as a control, the thawed samples were examined by the breaking strength test, creep test and a DSC analysis. In addition, they were also treated by heating. The pressure-thawed samples, which were similar to the fresh samples, showed more breaking stress and elasticity than the running water thawed samples. After heating, the muscle of the pressure- thawed samples were almost as soft as the unfrozen sample. Pressure thawing was thus found to maintain a better quality of fish muscle than running water thawing.

Textural properties and sensory evaluation of soft surimi gel treated by high pressurization

Heat and high pressure-treated fish meat surimi gels and soft surimi gels were prepared and their characteristics were examined on their textural properties, their fine structure by scanning electron microscopy and a sensory evaluation. A high pressurized gel containing 1.5% NaCl had an elastic and fine texture, compared to the heated one. In addition, the pressurized soft surimi gels with the ratio of the distilled water to fish meat surimi of 0.5 to 1 and 1 to 1 showed 1.6 and 1.4 times respectively, the value of the heated soft gels for the hardness of penetrating and were formed into smooth, soft and elastic gels.

Application of High Pressurization to Fish Meat: The Ultrastructural Changes and Nucleotide in Frozen Carp Muscle Under High Pressure Thawing

Frozen carp muscle was thawed under high pressure and the ultrastructural changes and the nucleotide contents Were compared with those thawed by running water. In high pressure thawing, each myofibril became loose but the sarcoplasm between myofib ils, the sarcoplasmic reticulum and the membranous structure were all well, preserved. In running water thawing, the sarcoplasm between myofibrils was observed to expand and the membranous structures either disappeared or were vacuolated.

Bone and lipid metabolism in the bone modeling of rats administered with the bonito docosa-hexaenoic acid, the viscera vitamin d and the cuttlefish calcium

Abstract The effects of the bone and lipid metabolism were investigated in rats administered the diets prepared from cuttlefish shells (C-Ca), bonito viscera extract (VD) and bonito fish oil docosahexaenoic acid (DHA) from the viewpoint of the utility of marine resources. Six-week old male Wistar rats after being provided with the standard diet (AIN-93G) for 10 days were distributed into 7 groups (AG) and fed by each diet for about 5 weeks. A:standard diet; Bxontrol diet (Ca,VD and DHA had been removed from the standard diet); Ccontrol diet+Ca; Dxontrol diet+ C-Ca; E:control diet +C-Ca+VD, Groups A to E were administered with soybean oil. F:control diet +Ca+DHA; G:control diet+Ca+VD+DHA. The lipid metabolism markers (TG, PL and T-Cho) in the plasma were lower for F and G. Regarding the effect of the addition of vitamin D on the soybean 0il administered groups (A, C) and the DHA administered groups (F, G), there was no significant difference between C and F, but A and G had significant differences (p