筋電図によるおやつ・おつまみの咀嚼特性評価

• 小泉 敦

  General Foods Laboratory, Natori Co., Ltd.

• 西村 豊

  General Foods Laboratory, Natori Co., Ltd.

• 神山 かおる

  National Food Research Institute

書誌事項

タイトル別名

• Evaluation of Mastication Properties of Snack Foods by Electromyography

抄録

This study attempts to compare mastication properties for snack foods with various physical properties using electromyography (EMG). Ten snacks [dry squid (saki-ika) with skin, beef jerky, dry cod filled with cheese (Cheese Tara®), fish cake with cheese (cheese kamaboko), peanut, rice cracker (senbei), biscuit, gummy candy, shrimp-flavored snack (Kappa Ebisen®), and potato stick (Jagariko®)] were chosen. EMG activities of the left and right masseter and temporal muscles were measured as nine young subjects freely ate each randomly served sample (1.5 g). The number of chewing strokes, masticatory time, total duration in which the muscles worked, total muscle activity or integrated EMGs were obtained from the EMG recordings until swallowing. EMG amplitude, EMG duration, chewing cycle time, and muscle activity of each chew were read and those average values were calculated from the recording data in the early, middle, and late stages of mastication as well as average values of whole chewing stages. Masticatory properties were well characterized by mastication time and muscle activity per chew. Dry squid and beef jerky exhibited significantly longer chewing time than other foods and induced greater muscle activity per chew. Their total muscle activity values were twice or more of those for the other foods. Fish cake with cheese induced the lowest muscle activity at any stage of mastication, although the decrease in muscle activity per chew with mastication was small. Muscle activity of eating dry squid per chew changed most greatly during mastication among the foodstuffs. Total muscle activity per unit energy of dry squid and beef jerky was also very high as well as that per unit mass.

収録刊行物

• 日本咀嚼学会雑誌

  日本咀嚼学会雑誌 18 (1), 60-68, 2008

  特定非営利活動法人 日本咀嚼学会

詳細情報

• CRID: 1390001204466035328
• NII論文ID: 130004304529
• DOI: 10.14858/soshaku1991.18.60
• ISSN: 18844448
• ISSN: 09178090
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可