The oxidative deterioration in refregerated dried sardine was evaluated periodically by several methods as follows:
1) Water content was almost constant during 20 days of storage.
2) Fat content, POV, CV and organic solvent-soluble fluorescence reached maximum the level after 13 days of storage and then decreased.
3) The measurements of intensities of browning of lipids and fluorescence of protein-bound compounds were found to be good indications of oxidative deterioration of dried sardine.

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Total iron and non-heme iron contents of meats and fishes were determined. A colorimetric non-heme iron assay method modified by Rhee and Ziprin was used to determine the non-heme iron content. Non-heme iron, expressed as percent of the total iron in raw beef inside round, pork inside ham, chicken thigh, and chicken breast was 20,48,44, and 39%, respectively. The percentage of non-heme iron in sardine (all of edible portion), sardine (dark meat), sardine (white meat), pacific saury, flatfish, and bastard halibut was about 42,51,20,66,40, and 58%, respectively. The effect of roasting on nonheme iron contents in these foods was also studied. Roasting meats at 100°C did not increase the nonheme iron contents of the meats. Heating at 170°Creleased a significant amount of non-heme iron from bound heme pigments in meats exceptp pork inside ham. Roasting fishes at 100°C released a significant amount of non-heme iron from heme pigments, and the non-heme iron contents in fishes increased as the temperature rose and the period of the heat treatment increased. The destruction of heme pigment in meats and fishes was observed when the internal temperature of these foods was above 60°C, except pork inside ham.

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The antioxidative effect of ginger on the lipid peroxidation in sardine was examined under usual cooking conditions.
The results were as follows:
(1) New volatile compounds were identified by GC-MS as 2.4-heptadienal,3-octadecene, pental cosane and 1-nonadecene, which were fomed from sardine lipid during the boiling.
(2) The total and individual amount of volatile compounds of ginger were decreased by boiling sardine with ginger.
(3) In sardine lipid POV was rapidly increased during the boiling, but this increase was suppressed by the addition of ginger. The preventive effects of ginger on lipid peroxidation of fish oil was also confirmed.

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The decrease of nitrite in ham during cooking process was investigated.
Hams containing 64.1mg/kg of nitrite were used to estimate the decrease of nitrite.60 percent of nitrite was decreased after boiling ham in water for 20 seconds. But after boiling in water containing one weight percent of vinegar or sake, only 30 percent of nitrite was decreased.
After soaking ham in water at room temperature for 1 minute,60 percent of nitrite was decreased. Fifty percent of nitrite was decreased by sauteeing with butter or margarin for 30 seconds, and only 30 percent of nitrite by sauteeing with corn oil.
Consequently, fair amount of nitrite was removed from hams during the simple cooking process.

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Commercial edible mushrooms in six countries were researched, and the items of research were species, styles and prices of commercial edible mushrooms in six countries; Germany (Regenceburg), France (Paris), Switzerland (Lausanne), China (Beijing), Newzealand (Auchland) and USA (Sanfrancisco).
The results were summarized as follows;
1) Species of commercial edible mushrooms were Tukuritake, Hiratake, Fukurotake (common in six countries), Yamadoritake and Anzutake (in Germany and France), Shiitake and Kikurage (in China).
2) The styles of commercial edible mushrooms were different in species of mushrooms. In Europe, there were more dried mushrooms than fresh mushrooms in all season, and many dried mushrooms were packed in cans or bottles.
3) The prices of commercial edible mushrooms, which were cultivated or collected in own country, were cheaper than those of imported mushrooms.

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