*3.7. Denaturation Temperature*

The denaturation temperature of collagen from codfish skin was evaluated by rheology (Kinexus Pro+, Malvern, UK). The viscosity of 1% (*w*/*v*) collagen in 20 mM acetic acid was monitored in the temperature range of 4 ◦C to 40 ◦C. Denaturation temperature was determined at 70% and 90% of denatured proteins [68].
