1975 Volume 28 Issue 4 Pages 182-185
Brownish discoloration occurred to fish paste food products, including “tempura” and “kamaboko, ” in Kagawa Prefecture. Etiological examination revealed that Achromobacter brunificans was responsible for it. In addition, the presence of glucose, coming mainly from frozen ground fihs meat, was found essential for this change. The discoloration was checked temporarily by addition of Na2SO3 to a concentration of 0.5% and more.