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ID 9526
Eprint ID
9526
フルテキストURL
タイトル(別表記)
Measurement and Analysis of Electromyography for Sequential Mastication
著者
泉本 勝利 岡山大学
弘津 聖也 岡山大学
内藤 一郎 岡山大学
米原 万紀子 岡山大学
宮本 拓 岡山大学
ピペック ペトロ 岡山大学
抄録
 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.
キーワード
Texture
Electromyography
EMG
Mastication
Meat
発行日
2007-02
出版物タイトル
岡山大学農学部学術報告
出版物タイトル(別表記)
Scientific Reports of the Faculty of Agriculture Okayama University
96巻
1号
出版者
岡山大学農学部
出版者(別表記)
Faculty of Agriculture, Okayama University
開始ページ
59
終了ページ
63
ISSN
0474-0254 
NCID
AN00033029
資料タイプ
紀要論文
言語
Japanese
論文のバージョン
publisher
査読
無し
Eprints Journal Name
srfa