Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis
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...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/4714919 |
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| author | Dengyong Liu Yajun Deng Ana Gong Yaohui Han Hui-Min David Wang |
| author_facet | Dengyong Liu Yajun Deng Ana Gong Yaohui Han Hui-Min David Wang |
| author_sort | Dengyong Liu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-670cc770330d4ce9acb611e158902acb |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-670cc770330d4ce9acb611e158902acb2025-02-03T07:26:11ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/47149194714919Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural AnalysisDengyong Liu0Yajun Deng1Ana Gong2Yaohui Han3Hui-Min David Wang4College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, ChinaGraduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, TaiwanThe 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.http://dx.doi.org/10.1155/2017/4714919 |
| spellingShingle | Dengyong Liu Yajun Deng Ana Gong Yaohui Han Hui-Min David Wang Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis Journal of Food Quality |
| title | Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis |
| title_full | Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis |
| title_fullStr | Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis |
| title_full_unstemmed | Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis |
| title_short | Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis |
| title_sort | impact of the breakdown behavior on chinese traditional stewed pork with brown sauce physical properties using microstructural analysis |
| url | http://dx.doi.org/10.1155/2017/4714919 |
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