Stabilization of low denaturation temperature collagen from fish by physical cross-linking methods

Collagen matrices were prepared from atelo salmon collagen (SC). SC has a lower denaturation temperature (19degreesC) than mammalian collagen. SC matrices were successfully stabilized by ultraviolet irradiation and dehydrothermal treatment, and their optimum conditions were determined. By sponging at 37degreesC, partial denaturation of the collagen molecules resulted in shrinkage of the matrices.