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Abstract
Fixed and preserved tissues have been massively used in the development of biomedical equipment and instrumentation. Not only the tissue morphology, but also its mechanical properties need to be considered in the fixation and preservation procedures since mechanical properties have significant influence on the design and performance of such instruments. Understanding the effects of storage and preservation conditions on the mechanical properties of soft tissue has both clinical and experimental significance. To this end, we aimed to study the effects of tissue preservation (by 10% formalin and Thiel fluids) on the elastic properties of five different kinds of fresh tissues from pig and chicken; specifically fat, liver, muscle, tendon and cartilage. The tissue elasticity was measured intensively and strictly within a controlled timeline of 6 months by quantitative optical coherence elastography (OCE) system. Our findings suggest that the elasticity change of tissues in the formalin solution has an ascending trend, but that of Thiel remains almost constant, providing a more real texture and properties.