Abstract
The influences of natural spices and their powdered essences on the quality of fish sausage were compared with each other. It was found that a large number of bacteria observed in fish sausage may be attributed to bacteria contained in a large amount in natural spices. The natural spices make color of sausage dark owing to their own pigments.
It was hard to notice the difference in quality between sausages mixed with natural spices and their essences. But it seemed that the spice essence is rather preferred to natural spice.
The appropriate amount of powdered essence spices was found to be one-tenth or one-seventh of natural spices.
