Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis
Joint Authors
Wang, Hui-Min
Liu, Dengyong
Deng, Yajun
Gong, Ana
Han, Yaohui
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-03-30
Country of Publication
Egypt
No. of Pages
10
Abstract EN
The potential physics differences of Chinese traditional stewed pork during mastication were investigated.
Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication.
The produced boluses were analyzed for their physical properties.
The results suggested the subjects’ saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied (P<0.05) and led to increase of bolus apparent particle size because of saliva uptake.
Bolus first peak force tended to decrease significantly, whereas bolus flowability increased significantly during mastication (P<0.05).
Further, microstructure of boluses revealed series processing was conducted by comminution, aggregation, hydration, and dilution.
The boluses ready-to-swallow possessed a higher flowability and a homogenetic matrix.
Therefore, the changes in physics and microstructure of bolus contributed to dynamic texture perception of traditional Chinese stewed pork with brown sauce.
American Psychological Association (APA)
Liu, Dengyong& Deng, Yajun& Gong, Ana& Han, Yaohui& Wang, Hui-Min. 2017. Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175885
Modern Language Association (MLA)
Liu, Dengyong…[et al.]. Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis. Journal of Food Quality No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1175885
American Medical Association (AMA)
Liu, Dengyong& Deng, Yajun& Gong, Ana& Han, Yaohui& Wang, Hui-Min. Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175885
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175885