Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly

High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: A concept proof

Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids; however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.

Meat texture modification for dysphagia management and application of hydrocolloids: A review.

Undernutrition caused by difficulties in masticating is of growing concern among the elderly Soft diets are often served at nursing homes; however, the styles differ with nursing homes Improperly modified food texture and consistency may lead to further loss of nutritive value Therefore, we developed a method to produce a soft diet using chicken The texture-modified chicken was prepared by boiling a mixture of minced chicken and additive foodstuff that softened the meat The best food additive was determined through testing cooking process, size after modification and texture The optimum proportions of each component in the mixture were determined measuring food texture using a creep meter Teriyaki chicken was cooked using the texture-modified chicken, and provided to a nursing home The amount of food intake by elderly residents was subsequently surveyed This study involved 22 residents (1 man and 21 women; mean age 914±53 y) Consequently, yakifu, which was made from wheat gluten, was the most suitable additive foodstuff The hardness of the texture-modified chicken, with proportions of minced chicken, yakifu, and water being 50%, 10%, and 40% respectively, was under 40,000 N/m2 The intake amount of the texture-modified chicken of subjects whose intake amount of conventional chicken using chicken thigh was not 100% was significantly higher These findings suggest that properly modified food textures could contribute to improve the quality of meals by preventing undernutrition among the elderly with mastication difficulties

Masami Maeno

Papers

Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis.