Table 2. Collagen contents of OM and DM after heating with yellowtail heated under different conditions

Muscle types	OM				DM
Heating conditions	85°C	75°C	63°C	Unheated	85°C	75°C	63°C	Unheated
Soluble collagen (mg/fish meat g)	1.56 ± 0.55	1.53 ± 0.41	2.18 ± 0.24	1.05 ± 0.64	1.24 ± 0.23	1.49 ± 0.28	1.65 ± 0.19	0.93 ± 0.35
Total collagen (mg/fish meat g)	4.52 ± 0.51	3.88 ± 1.31	4.00 ± 0.39	5.63 ± 0.32	4.22 ± 0.67	4.71 ± 1.11	4.61 ± 1.32	5.90 ± 0.80
Collagen solubility (%)	34.2 ± 9.5ab	40.0 ± 2.6ab	54.6 ± 6.6a	18.7 ± 11.4b	30.3 ± 9.9	31.9 ± 4.7	37.7 ± 10.7	16.4 ± 7.9

The values indicate means ± SD of triplicate determinations (n = 3).
Collagen solubility (%): soluble collagen amount / total collagen amount × 100.
Different small letters indicate significant differences between treatments (p < 0.05).
OM, ordinary muscle; DM, dark muscle.