Pressure distribution measurement in biting surimi gels with molars using a multiple-point sheet sensor

Area of Science:

• Food Science
• Rheology
• Biomechanics

Background:

• Surimi gel texture is crucial for food product quality.
• Understanding the relationship between surimi gel properties and bite force is essential for product development.

Purpose of the Study:

• To measure the in-mouth bite force of surimi gels.
• To correlate bite force parameters with mechanical and sensory texture properties.

Main Methods:

• In-mouth bite force measurement using a multiple-point sheet sensor.
• Mechanical testing to determine gel strength and deformation.
• Sensory assessment of toughness.

Main Results:

• Peak bite force, pressure, and impulse were lower in surimi gels with lower breaking force, deformation, and toughness.
• The duration of bite force and second peak parameters were independent of surimi texture.
• Active pressure at the breaking point was influenced by gel strength, but not at the second peak.

Conclusions:

• Surimi gel texture significantly affects initial bite force characteristics.
• Mechanical and sensory texture properties are key predictors of bite force response.
• Further research can optimize surimi gel texture for desired oral processing attributes.