@article{oai:repository.naro.go.jp:00003032,
 author = {神山, かおる and KOHYAMA, Kaoru and 高, 智紅 and GAO, Zhihong},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {Electromyography (EMG) using surface electrodes and mechanomyography (MMG) that are non-invasive methods were applied during oral processing of various food items. EMG has been widely used for the study of food texture, wheareas MMG has not been applied. A wide range of food samples such as thin liquid, thick liquid, soft gel, and two hard gels were used because their methods of oral processing are different. Electromyogram of both masseter and suprahyoid muscles and mechanomyogram of the right masseter muscle were recorded while normal subjects freely ate 6 g of food samples. Masseter muscle activity was shown, and the MMG signal was observed at the beginning and ending of the masseter EMG burst for each chew. Both EMG and MMG could analyze mastication kinematics such as the number of chews, masticatory time, and chewing cycle. The EMG signal amplitude increased for harder food items that required a greater chewing force, but the MMG signal amplitude did not relate to the food texture. These results suggest that both methods are useful for studying mastication kinematics, but EMG is more suitable for the study of food texture., 被験者の負担が少ない咀嚼計測法として汎用されている筋電位と応用例のない筋音を比較した. 摂食様式が異なる, 低粘性の液体, 高粘性の液体, 軟らかいゲル, 歯で噛まれる 2種類のゲルという力学的特性が広範囲な食品を用いて, 筋電図と筋音図を同時測定し, 試料の力学的特性が及ぼす影響について検討した. 健康な成人被験者が食品 6g を自然に摂食する時に, 代表的な咀嚼筋である咬筋の筋電位と筋音, 舌骨上筋群からの筋電位を同時に収録した. 一回噛む毎に, 閉口に伴う咬筋の筋電位と, 開口に伴う舌骨上筋群の筋電位が交互に出現し, 咬筋の収縮前後に筋音が発生した. どちらの方法でも咀嚼回数や咀嚼時間, 咀嚼周期等の咀嚼運動情報が得られた. 一方, 強い咀嚼力が必要な硬い食品で筋電位振幅が増加したが, 筋音振幅は咀嚼力には対応していなかった. 以上のことから, 咀嚼運動の分析には筋電図, 筋音図とも使用できるが, 食品テクスチャー研究には筋電図の方が優れていることが示唆された.},
 pages = {79--87},
 title = {力学特性が異なる食品咀嚼中の筋電図と筋音図の比較},
 volume = {77},
 year = {2013},
 yomi = {コウヤマ, カオル and ガオ, ヂーホン}
}