Effects of moisture content on the physicochemical properties and swallowing function of surimi gel.

Dysphagia presents a critical challenge for dietary management. This study investigated the effects of moisture content (50%-110%) on the physicochemical properties and swallowing safety of surimi gels. Methodologies included the International Dysphagia Diet Standardization Initiative (IDDSI) assessment, in vitro Cambridge pharyngeal simulation, rheology, and microstructural analysis. Results demonstrated that all samples met IDDSI Level 6 criteria. Elevated moisture content significantly shortened oral transit time and reduced oropharyngeal residue. This improvement was attributed to decreased hardness, adhesiveness, zero-shear viscosity, and yield stress, resulting from a looser porous network. Principal component analysis (PCA) identified hardness and adhesiveness as critical determinants of swallowing. This work provides a scientific basis for optimizing surimi gels for dysphagia management via moisture regulation.