Uticaj različitih kulinarskih metoda na parametre oralnog procesiranja hrane

Abstract

Kuvanje u ključaloj vodi, na pari, grilovanje i sous-vide su bili primenjeni za pripremu uzoraka mesa domaće i divlje svinje, celera, krompira, tikvica i plavog patlidžana. Ciljevi istraživanja su bili utvrđivanje njihovog uticaja na mehaničke, pojavne, senzorne i karakteristike oralnog procesiranja. Dodatno je konstruisan i model kuće kvaliteta. U slučaju intenzivnijih tretmana kuvanja mesa došlo je do povećanja parametara instrumentalne teksture tvrdoće i žvakljivosti. Ovo je takođe prouzrokovalo smanjenje crvene boje i povećanje napora mastikacije. Bolusi tvrđeg mesa imali su više malih čestica i veći sadržaj salive. Tvrđe meso je bilo percipirano kao suvo i fibrozno. U slučaju povrća, intenzivniji tretmani su proizveli suprotan trend – došlo je do omekšavanja i trebalo je manje napora za mastikaciju. Promene bolusa kod povrća su pokazale sličan trend kao i kod mesa, gledajući njihovu veličinu i broj. Inkorporacija salive je ukazala na kompleksnost oralne destrukcije. Primenjeni model kvaliteta je rezultovao ocenama indeksa lakoće žvakanja. Prema ovome meso je bilo najzahtevnije za mastikaciju, posebno meso kuvano u vodi. Povrće je imalo veće ocene, posebno kuvano u vodi i na pari.

Influence of different cooking methods on food oral processing parameters ABSTRACT Boiling, Steaming, grilling, and sous-vide cooking were used to prepare samples of pork and wild boar meat, celeriac, potato, zucchini, and eggplant. This research aimed to explore cooking influence on mechanical, oral processing, sensory properties, and appearance. Additionally, a house of quality model was constructed. In the case of more intensive meat cooking, instrumental harness and chewiness values increased. That also caused a decrease in the red color and increased the mastication effort. The boluses from harder meat had more small particles and incorporated more saliva. Hard meat was seen as dry and fibrous. In the case of the vegetables, more intensive treatments caused an opposite trend – the softening occurred, and less mastication effort was needed. Changes in the vegetables’ boluses showed a similar trend as meat, looking at their number and size. Saliva incorporation indicated the complexity of the in-oral destruction. A quality model that was applied resulted in ease of mastication index values. According to it, meat was the most demanding for mastication, especially when boiled. The vegetables had higher scores, especially when boiled and steamed.