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-inducedˆsh meat gel with sodium citrate instead of sodium chloride.The eŠects of this new heat-inducedˆsh meat gel on blood pressure and lipid concentrations were investigated in rats. The new type and general type of lyophilized heat-inducedˆsh meat gels were added to control diets pre-