Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Dengyong Liu,Hui-Min David Wang,Ana Gong,Yaohui Han,Yajun Deng

doi:10.1155/2017/4714919

Dengyong Liu, Hui-Min David Wang + Show 3 more

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https://doi.org/10.1155/2017/4714919

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Abstract

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.

Highlights

IntroductionFood breaks down, exposing food particles to saliva in the mouth
During chewing, food breaks down, exposing food particles to saliva in the mouth
Different chewing times were chosen for 100% mastication duration for each subject and each food style

Summary

Introduction

Food breaks down, exposing food particles to saliva in the mouth. A swallowing will be triggered when the food transforms into a cohesive bolus [1]. Saliva is smooth and lubricates food particles, leading to an increase in bolus moisture [2, 3]. The physical properties of the bolus can be changed by chewing sequences where the internal structure undergoes a dramatic transformation into a paste-like bolus with the amount of granules dispersed in the liquid solution of the saliva [4]. Texture perception at different stages of mastication can be changed by the addition of saliva in the formation of a bolus and affects its properties [5]. Determining individual saliva secretion at different stages during mastication is important to fully understand people texture perception

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