The toughness of meat has been studied by LEHMANN1), and the ratio of collagen to elastin in the connective tissue of beef, pork and chicken has been determined by MITCHELL, ZIMMERMANN and HAMILTON.2)
In Japan, fish-filet is often eaten raw und a certain range of toughness is regarded to be essential to make it polatable. Since it is clear, that such toughness depends upon the relative amount of the connective tissue, we have determined the amount of connective tissue and the ratio of collagen to elastin in the skeletal muscle of various kinds of fish, with special reference to the rate of change of collagen to gelatin in relation to temperature. The results are given in Tables 1 and 2.
