Dietary fiber has various functionalities and its energy value is as low as 0 to 2kcal/g. Cellulose powder, especially, contains no calories. In this study, we used three cellulose powders with different particle sizes to prepare castella. Here, 20%, 40%, 60% and 80% of the wheat flour was substituted with cellulose powder. We examined the product quality by testing for parameters such as height, color tone, moisture content, hardness, microscopic structure, and sensory evaluation. As the substitution with cellulose powder increased, the height of the castella gradually decreased and the cake hardened. particularly, four castella (W50-60%, W50-80%, W200-80%, W400-80%) were significantly hard. The moisture content gradually decreased with storage time. In the sensory evaluation by the 5-step method, W200-40% was found to be significantly harder than control. In the sensory evaluation by the Food Action Rating Scale (FACT Scale), castella made with W400 was found that the likes and dislikes is divided.

　To evaluate the bactericidal property of Fine Bubbles (hereafter, FB), we added a bacterial solution to a solution with or without FB prepared from a nonsterilizing surfactant solution using a mechanical aerating homogenizer. Then, we examined the change in the number of viable bacteria. Our results revealed no changes in the number of viable bacteria owing to the presence or absence of FB, and therefore, the bactericidal effect of FB under these experimental conditions could not be confirmed. Next, an FB solution prepared from a sterilized cationic surfactant solution was added to a bacterial solution. The results demonstrated a decrease in the number of viable bacteria with the addition of the surfactant; however, there was no change in the number of viable bacteria irrespective of whether FB was used. Specifically, no improvement in the bactericidal property of the cationic surfactant owing to the use of FB could be observed. Furthermore, using an FB generation apparatus consisting of a pressurized tank and a circulation tank, and inoculated filter paper and cut lettuce as carriers, we examined the bactericidal effects of air FB and ozone FB treatment on decontamination of E. coli O157: H7. Consequently, although the bactericidal effect of FB in the circulation tank was confirmed, the effect differed depending on the carrier; the bactericidal effect was revealed to be enhanced by increasing dissolved ozone concentration in the pressurized tank due to pressurization, not by FB.

　We examined the properties of cured meat from both emu and Ezo deer. Although emu meat is slightly inferior to beef in its ability to reduce metmyoglobin, it was revealed to have higher myoglobin content, to nitrosate the myoglobin efficiently, and to produce more denatured globin nitrosyl hemochrome upon heating. Ezo deer meat was revealed to have higher iron and myoglobin contents than other common meats and excellent metmyoglobin reducing ability, so it is possible to efficiently nitrosate myoglobin and produce more denatured globin nitrosyl hemochrome by heating.

　カキ‘西条’の収穫は10月から11月に集中している。収穫脱渋後果実の品質が急速に劣化するため，多くの果実が非常に短期間に市場流通することになる。そこで本研究では，ポリエチレン（PE；防曇なし）または延伸ポリプロピレン（OPP防曇フィルム）が冷蔵貯蔵中の‘西条’果実の品質延長に及ぼす影響を調べた。果実は無包装貯蔵を対照として，2種類のフィルムで包装し，0℃相対湿度95％で貯蔵した。無包装果実が60日以降軟化したのに対して，包装された果実の果肉硬度は75日間維持された。果実品質の外部指標としての果皮色指数も，フィルム包装によって30日間維持されたが，無包装果実では15日以内に変化した。OPP防曇フィルムで包装した果実では，貯蔵中75日間，果皮および果肉の黒変は観察されなかったが，PEフィルム包装果と無包装の対照果はこの期間に著しく黒変した。可溶性固形物含量は，45日間フィルム包装によって保持された。以上のことから，OPP防曇フィルムは，貯蔵中の外部および内部の果実品質の維持に最も効果的であった。