“…[44] It has been reported that the preservation degree of the triple hélix can be measured by the ratio between the amide III N-H absorbance and the C-N stretching of the proline ring (A1235/A1452), where a value of 1 indicates that the helix is preserved, while a decrease in this value is related to protein denaturation. [42,44,45] Therefore, based on the above evidence, the cooking process of fins and arms did not have an effect on the integrity of the collagen triple helix. However, displacements in the amide I and II bands at 1649-1645 and 1533-1526 cm −1 , respectively, and a displacement along with a decrease in the absorbance of the characteristic band of amide III (≈1240 cm −1 ) are shown in the spectra measured on the fractions extracted from the cooked muscle.…”