Details

Autor(en) / Beteiligte

• Kitade, Masami
• Sagawa, Atsuko
• Fuwa, Masako
• Moritaka, Hatsue

Titel

Properties of the Masseter and Digastric Muscles During Swallowing of Agar Gels of Different Sizes

Ist Teil von

• Nippon Shokuhin Kagaku Kogaku Kaishi, 2014/07/15, Vol.61(7), pp.293-301

Ort / Verlag

Japanese Society for Food Science and Technology

Erscheinungsjahr

2014

Link zum Volltext

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• The effects of agar gel sample size on chewing and swallowing muscle properties were investigated by electromyography and sensory evaluation. Crushed agar gel and cubic agar gels of 3.5mm (3.5mm cubic gel) and 15mm (15mm cubic gel) were used as samples. With the crushed agar gel, the change in activity of the masseter muscle was small, and the strength during mastication did not show a significant difference on sensory evaluation with higher chewing cycles. The activity time of the masseter muscle decreased slowly as the chewing frequency increased. The maximum voltage at 5 to 20 chewing cycles of the masseter muscle was the highest with the 3.5mm cubic gel compared to that with the other samples ; however, the strength during mastication was comparable to that with the 15mm cubic gel on sensory evaluation. The time from the end of mastication to swallowing at 10 to 20 chewing cycles was the longest with the 15mm cubic gel compared to the other samples. The section area of the masseter muscle at 5 chewing cycles was the largest with the 15mm cubic gel than with the other samples, but that and the time from the end of mastication to swallowing decreased remarkably. These results showed that the activity of the masseter muscle was affected by sample size.