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Journal of Food Quality
Volume 2017 (2017), Article ID 4714919, 10 pages
Research Article

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

1College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
2Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
3Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan
4College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China

Correspondence should be addressed to Dengyong Liu; moc.621@uilyd_zj and Hui-Min David Wang; wt.ude.uhcn.nogard@wdivad

Received 30 December 2016; Revised 17 February 2017; Accepted 20 February 2017; Published 30 March 2017

Academic Editor: Jing Dai

Copyright © 2017 Dengyong Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties. The results suggested the subjects’ saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied and led to increase of bolus apparent particle size because of saliva uptake. Bolus first peak force tended to decrease significantly, whereas bolus flowability increased significantly during mastication . Further, microstructure of boluses revealed series processing was conducted by comminution, aggregation, hydration, and dilution. The boluses ready-to-swallow possessed a higher flowability and a homogenetic matrix. Therefore, the changes in physics and microstructure of bolus contributed to dynamic texture perception of traditional Chinese stewed pork with brown sauce.