このエントリーをはてなブックマークに追加
ID 9526
Eprint ID
9526
FullText URL
Title Alternative
Measurement and Analysis of Electromyography for Sequential Mastication
Author
Izumimoto, Masatoshi
Hirotsu, Seiya
Naito, Ichiro
Yonehara, Makiko
Pipek, Petr
Abstract
 In the palatability of food, texture is a major factor of food quality. The physical shear force value of meat has been measured. However, quantitative relationship and characterization between shear force value and tenderness as a sensory perception has not been clear. Therefore, a computer system was developed to analyze and to measure the electromyography (EMG) for mastication.
 The integral EMG values were almost constant by sequential mastication up to five times. The average of integral EMG values were 63.6 mV with tender meat of pork fillet and 153.8 mV with firm meat of beef round, giving a ratio of 2.4 times. The shear force values of similar samples were 2,300 g and 8,300 g each, and the ratio was 3.6 times. Sensory texture of the subjective feeling was 3ン4 times that corresponded with the shear force value. The integral EMG value could be thought to compress the amount of texture sense.
 The integral EMG varied greatly in food, and showed lower value in order of boiled fish surimi, steamed fish paste, pork sausage, konnyaku (devil’s tongue), pork fillet, beef loin, pork ham portion, roast beef, pork loin and beef round. Generally this order reflected the sensory texture of chewing. The deviation of the integral EMG value was smaller than expected, so it has a definite possibility for practical use.
Keywords
Texture
Electromyography
EMG
Mastication
Meat
Published Date
2007-02
Publication Title
岡山大学農学部学術報告
Publication Title Alternative
Scientific Reports of the Faculty of Agriculture Okayama University
Volume
volume96
Issue
issue1
Publisher
岡山大学農学部
Publisher Alternative
Faculty of Agriculture, Okayama University
Start Page
59
End Page
63
ISSN
0474-0254 
NCID
AN00033029
Content Type
Departmental Bulletin Paper
language
日本語
File Version
publisher
Refereed
False
Eprints Journal Name
srfa