Texture evaluation of surimi products by electromyography

Yurika Noguchi, Soshi Hanawa, Kiminori Sugiyama, Keiichi Sasaki

Research output: Contribution to journalArticlepeer-review

Abstract

The quality of surimi products such as kamaboko can be evaluated according to the following four textural characteristics: elasticity, hardness, pliability, and "hagire". In this study, electromyography (EMG) examination of masticatory muscles was conducted to determine whether EMGs can be used to evaluate these textures objectively. Twelve model gels made from surimi, corresponding to four textural characteristics with three different strengths, were preparedas samples. From the EMG analyses, characteristic parameters were determinedfor the masseter muscle (Mass) and the suprahyoidmuscles on the first cycle (the 1st) and the thirdto seventh cycles (the 3rd-7th). The following results were obtained. (1) Elasticity was correlatedwith integrated EMG (iEMG) and pre-peak iEMG on Mass in the 1st and the 3rd-7th. (2) Hardness was correlatedwith peak value and root mean square value (RMS) on Mass in the 1st and the 3rd-7th. (3) Pliability was correlated with post-peak duration on Mass in the 3rd-7th. That is, pliability plays the most important role in the lasting, unique texture of surimi products. (4) "Hagire" from the viewpoint of chewiness was correlatedwith iEMG and pre-peak iEMG on Mass in the 3rd-7th. (5) We propose that the EMG methodis applicable to evaluate the texture of surimi products at the early stage of mastication, and the four important textural characteristics can be evaluatedusing specific EMG parameters.

Original languageEnglish
Pages (from-to)150-157
Number of pages8
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume63
Issue number4
DOIs
Publication statusPublished - 2016 Jan 1

Keywords

  • Chewiness
  • Elasticity
  • Gel-Like Food
  • Hardness
  • Pliability

ASJC Scopus subject areas

  • Food Science

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