Ai Tokifuji, RD, M NS, Yasuyuki Matsushima, MD, PhD, Kenji Hachisuka , MD, PhD,
Keiko Yoshioka, PhD
Jpn J Compr Rehabil Sci 3: 18-25, 2012
Objective: We evaluated the suitability of pressurized
and heat-treated meat gels as a dysphagia diet by
studying the swallowing dynamics in dysphagic
patients.
Methods: Minced pork mixed with water at a ratio of
1:0.5 or 1:1 was pressurized at 400 MPa for 20 min
using a food pressure testing machine and steamed to
80oC. Two types of pressurized and heat-treated (PH)
gel samples were prepared: 1:1 PH gel and 1:05 PH
gel. Heated patty and heated paste samples were also
prepared from minced pork. Textural measurements,
sensory evaluation and videofl uoroscopic examination
of swallowing (VF) were conducted on these
samples.
Results: Textural measurements showed that the PH
gels were softer compared to the heated patty, and
lower in adhesiveness than the heated paste. In the
sensory test, PH gels were evaluated to be more elastic
and easier to swallow, with no residue remaining in the
oral cavity. In VF conducted in dysphagic patients, the
numbers of mastication and gulps for the 1:1 PH gel
were 14.6 and 3.1, respectively; and the transit time
through the oropharynx was 12.33 sec, which was
shorter than those for the 1:0.5 PH gel and the heated
patty.
Conclusion: The 1:1 PH gel was easy to form a bolus
and smooth to swallow. The present results suggest
that this gel may be suitable for consumption by
dysphagic patients.
Key words: pressurized and heated meat gel, physical property, dysphagia diet, dysphagic patients, videofl uoroscopic examination of swallowing