Abstract
Antiseptic treatment with D. H. A. for the preservation of “Kamaboko” are employed, and some effects are obtained. Brayed fish meat, “Kamaboko”, is mixed with D. H. A. and dipped into warm solution of D. H. A. after steaming, and then packed with moistened cellophan with solution of D. H. A. These treatmets are combined and preserved the “Kamaboko” in eatable state for more than 10 days at 25-30°C and full moisture.
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