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Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling

2006; Wiley; Volume: 70; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.2005.tb07199.x

1750-3841

Kaoru Kohyama, Yuko Nakayama, Hirotaka Watanabe, Tomoko Sasaki,

Advanced Sensor and Energy Harvesting Materials

Journal of Food ScienceVolume 70, Issue 4 p. S257-S261 Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling Kaoru Kohyama, Kaoru Kohyama Author Kohyama, Nakayama, and Sasaki are with Natl. Food Research Inst., 2-1-12 Kannondai, Tsukuba 305-8642, Japan.Search for more papers by this authorYuko Nakayama, Yuko Nakayama Author Kohyama, Nakayama, and Sasaki are with Natl. Food Research Inst., 2-1-12 Kannondai, Tsukuba 305-8642, Japan.Search for more papers by this authorHirotaka Watanabe, Hirotaka Watanabe Author Watanabe is with Aomori Prefectural Local Food Research Center, Agricultural Products Processing Center, Aomori, Japan. Direct inquiries to author Kohyama (E-mail: [email protected] ).Search for more papers by this authorTomoko Sasaki, Tomoko Sasaki Author Kohyama, Nakayama, and Sasaki are with Natl. Food Research Inst., 2-1-12 Kannondai, Tsukuba 305-8642, Japan.Search for more papers by this author Kaoru Kohyama, Kaoru Kohyama Author Kohyama, Nakayama, and Sasaki are with Natl. Food Research Inst., 2-1-12 Kannondai, Tsukuba 305-8642, Japan.Search for more papers by this authorYuko Nakayama, Yuko Nakayama Author Kohyama, Nakayama, and Sasaki are with Natl. Food Research Inst., 2-1-12 Kannondai, Tsukuba 305-8642, Japan.Search for more papers by this authorHirotaka Watanabe, Hirotaka Watanabe Author Watanabe is with Aomori Prefectural Local Food Research Center, Agricultural Products Processing Center, Aomori, Japan. Direct inquiries to author Kohyama (E-mail: [email protected] ).Search for more papers by this authorTomoko Sasaki, Tomoko Sasaki Author Kohyama, Nakayama, and Sasaki are with Natl. Food Research Inst., 2-1-12 Kannondai, Tsukuba 305-8642, Japan.Search for more papers by this author First published: 31 May 2006 https://doi.org/10.1111/j.1365-2621.2005.tb07199.xCitations: 29AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract ABSTRACT: The mastication of 7 differently prepared apple samples (raw pieces peeled and unpeeled, sliced, grated, cooked pieces with and without peel, and half-cooked pieces, 10 g each) was evaluated using electromyography (EMG). Eleven subjects participated in the EMG recording of both sides of the masseter and temporal muscles while eating samples normally. Only the grated sample reduced the number of chewing strokes and muscle activity before swallowing. In contrast, the thin apple slices produced significantly shorter contraction duration and cycle time only during the 1st 5 chewing strokes. The EMG duration and cycle in subsequent chews, as well as the other parameters, did not significantly differ between slices and pieces. Cooked apples exhibited significantly lower EMG amplitude and muscle activity per chew than their raw counterparts; however, there was no evidence of reduced total muscle activity required for swallowing. Raw and cooked apples with peel yielded significantly greater EMG amplitude and longer duration than those without peel. 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