Effect of feeding heat-induced fish meat gel manufactured with sodium citrate on blood pressure and lipid levels in rats

Abstract

We have developed a new type of heat-induced fish meat gel with sodium citrate instead of sodium chloride. The effects of this new heat-induced fish meat gel on blood pressure and lipid concentrations were investigated in rats. The new type and general type of lyophilized heat-induced fish meat gels were added to control diets prepared from the AIN-76 diet, as replacements for 10% of the sucrose component. Feeding the new heat-induced fish meat gel resulted in significantly lower systolic and diastolic pressures when compared to the general heat-induced fish meat gel in spontaneous hypertensive rats. The new heat-induced fish meat gel as well as general heatinduced fish meat gel induced the reduction of serum cholesterol and liver triglyceride concentrations in SD rats. The reduction of hepatic triglyceride level might be due to lower lipogenic enzyme activities in liver. These results suggest that heat-induced fish meat gel manufactured with sodium citrate would suppress the increment of blood pressure and improve lipid metabolism.