A STUDY ON THE EFFECTS TEXTURE OF FOOD ON CHEWING MOVEMENTS AND EMG OF MASTICATORY MUSCLE.
- Author:
Lee Ra CHO
1
;
Kwang Nam KIM
;
Ik Tae CHANG
;
Seong Joo HEO
Author Information
1. Department of Prosthodontics, School of Dentistry, Seoul National University, Korea.
- Publication Type:Original Article
- MeSH:
Adhesiveness;
Cheese;
Egg White;
Hardness;
Jaw;
Masseter Muscle;
Mastication*;
Masticatory Muscles*;
Prunus dulcis;
Temporal Muscle
- From:The Journal of Korean Academy of Prosthodontics
1998;36(3):427-452
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
To elucidate the effects of food texture such as hardness, cohesiveness, adhesiveness on mastication procedure, the electromyographic activity (EMG) of the masticatory muscles and the chewing movements were analyzed in eighteen young subjects during ordinary chewing. Seven different foods were selected by sensory texture profiling and mechanical test with texturometer; egg white, sausage, pizza cheese, yang-geng, biscuit, peanut and almond. The indexes of jaw movements used were the chewing number, chewing time, maximum opening, average opening, closing velocity and opening velocity. The EMG indexes analyzed were maximum and average integrated amplitude of the anterior temporal and masseter muscles. The results obtained were as follows. 1. The chewing time and chewing number, mandibular displacement and mandibular movement velocity were not changed by the hardness, cohesiveness and adhesiveness of the food (p>0.05). 2. The harder food materials showed a higher amplitude of the anterior temporal muscle integrated EMGs than the softer ones (p<0.05). 3. The maximum and average integrated EMGs of the masseter muscle increased with the increase of hardness of the food (p<0.05). 4. The integrated EMGs of preferred side and non-preferred side masticatory muscles increased with the increase of hardness of the food (p<0.05). 5. The adhesiveness and cohesiveness of the food were not the determining factor to the integrated EMGs of masticatory muscles (p<0.05).
