Development of a Konjac-Based Surgical Training Model Exhibiting Energy Device Applicability and Tactile Similarity to Animal Tissue.

introductionThe use of simulation models in surgical training allows trainees to improve their in-hospital performance. While there are many types of models to simulate human tissue, including animal meat, polyvinyl alcohol, and silicon, each faces some challenges in terms of preservability and energy device applicability. We propose that konjac glucomannan (KGM) is a realistic alternative that can provide trainees with a texture closely resembling that of human tissue. This study was undertaken to describe the similarities between KGM gel and animal meat, as well as to investigate the effect that specific preparation methods can have on KGM gel's texture.

methodsThree types of konjac models (KMs) and animal meat models, including porcine back muscle, porcine liver, and chicken muscle, were prepared. The strength and strain of each model were tested in a way that mimics blunt dissection. The microstructure of KM was also observed via scanning electron microscopy.

resultsThe texture analysis revealed that the strength and strain of the KMs are comparable to those of animal meat. We also found that the additional steps of freezing and moisture removal during the preparation process for the KM preparation have a significant impact on the strength and the strain of the models.

conclusionKMs that are prepared in an appropriate way have great potential for use in surgical training. We believe that KM should be considered a valuable model for medical trainees to experience more realistic surgical training.