Abstract
From experimental results, it was found that the following care was needed for manufacturing fish-meat sausage.
1. In manufacturing fish sausage, pulverized spicery should be sterilized thoroughly before use, or sterile fluid spicery should be employed.
2. Metal-packed sausage is more air-tight than string-fastened sausage.
3. Inhibition of bacterial growth is more remarkable in sausage containing nitrofurazone than in sausage to which sorbic acid was added, either in the immersing process of manufacture or in keeping quality tests.
