Texture Evaluation of Surimi Products by Electromyography

摘要

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 prepared as samples. From the EMG analyses, characteristic parameters were determined for the masseter muscle (Mass) and the suprahyoid muscles on the first cycle (the 1st) and the third to seventh cycles (the 3rd-7th). The following results were obtained.