低水对健康个体鱼蛋糕的作用
Chisato Aizawa1, Reiko Ita1, Yuto Ochiai1,2
1Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences Niigata Japan.
Food science & nutrition
|January 22, 2026
概括
减少的唾液流 (低唾液流) 极少影响高含水量鱼糊产品的. 卷卵子的时间增加了,但整体的力学和肉囊性质基本上没有受到影响.
科学领域:
- 生物医学工程 生物医学工程
- 口腔生理学 口腔生理学
- 食品科学 食品科学 食品科学
背景情况:
- 唾液在时的食品加工中起着至关重要的作用.
- 减少唾液流量 (低唾液流) 对动态和球体形成的影响尚未完全理解.
- 鱼糊产品以弹性和高含水量为特征,为研究提供了一个独特的模型.
研究的目的:
- 通过使用鱼糊制品,研究低盐对行为和肉质特性的影响.
- 为了比较健康志愿者与没有实验诱导的低盐度的动力学和玻尿酸特征.
主要方法:
- 健康的志愿者 (n=21) 服用了鱼蛋糕和卷卵蛋糕在阿特罗宾给药前后,以诱导低.
- 记录了肌 (masseter,suprahyoid,infrahyoid) 的电肌图活动.
- 分析了口周期时间,肌肉活动和肉囊性质 (硬度,含水量,块大小).
主要成果:
- 低盐并没有显著改变鱼蛋糕的感官特性.
- 持续时间显著增加,特别是在低化下滚卷蛋糕.
- 在周期时间,每周期的肌肉活动,玻尿酸的物理性质或低和正常条件之间的水含量之间没有发现显著差异.
结论:
- 鱼粉产品的高含水量可能会减轻低盐度对的影响.
- 像鱼蛋糕和卷卵蛋糕这样的食物的是相对较强的,可以减少唾液流.
- 进一步的研究可能会探索低盐度对更广泛的食品质地和成分的影响.
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