Extracellular matrix of fish and shellfish

This publication contains 9 papers on work carried out in a research project supported by the Ministry of Education and Culture of Japan, the Department of Primary Industries, Queensland, Australia, and the Danish Institute for Fisheries Research. The papers cover (1) characterization of fish type-I collagen, (2) minor collagens in fish and their post-harvest changes in fish muscle, (3) collagen types in aquatic molluscs and crustaceans, (4) glycosaminglycan, (5) fibronectin, (6) the relationship of collagen to the softening of fish during refrigeration, (7) gaping in fish flesh, (8) textural change in fish flesh during cooking, and (9) textural changes in fish flesh due to sexual maturation. [Book Synopsis