吞咽困难是一种医学疾病,描述吞食食物的困难,质地改良食物(TMF)是吞咽困难的最佳干预措施。识别吞咽困难食物的相关指南由国际吞咽困难饮食标准化倡议(IDDSI)提供。由于其纤维微观结构和较硬的质地,开发质地改性的肉是一项具有挑战性的任务。因此在文献中评价了各种肉类嫩化尝试。吞咽困难的肉质修饰不仅限于嫩化,还应关注安全吞咽属性。水胶体在设计TMF中的应用具有主要的研究重点,因为它是一种经济有效的方法,并提供了仔细控制的机会。本综述侧重于过去和现在使用的肉类质地改性尝试,特别注意使用水胶体。一些研究表明,添加各种亲水胶体后,质地有所改善;然而,很少有研究尝试为吞咽困难的人开发质地改性的肉。这个领域必须随着对吞咽困难人群进行的感官评估而进一步发展,验证水胶体在TMF中的工业应用。
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.