| Summary: | 碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 90 === This study include developing synthetic shark fins from chitosan and Na-algiate, measuring their physical-chemical properties and evaluating their cholesterol lowering ability. Synthetic shark fins were prepared by extrusion chitosan / Na-alginate mixture solution throught a syringe spinnelet into the coagulation bath. The physico-chemical properties of synthetic shark fins measured include the mechanical properties, rehydration rate, thermal properties and IR spectra. The effect of synthetic shark fins on lowering cholesterol of rats was evaluated from the change in cholesterol, triglyceride and lipoprotein in plasma and liver.
The results obtained were as following: the effect of coagulation solution between eight batch of extrusion on yield, tensile stress and breaking length was no significant difference. The FT-IR spectra revealed the complex was formed via the electrostatic interaction between chitosan and Na-alginate. Heating the synthetic shark fin in 95 ℃ hot water for 3 hr the tensile stress decreased only about 40% and the elongation was 30%. Tensile stress of synthetic shark fin of this study was higher than commercial product.
There was no significant difference in body weight gained, food intake, food efficiency, liver weight, relative liver weight, fecal weight, and plasma lipids of rats fed with synthetic shark fins and cellulose experimental diets. Relative to controls, supplementation with synthetic shark fins had significantly lower levels of total lipids in livers.
|
|---|
