A change in hardness of sailfish meat cured in Miso (soybean paste) was investigated. Fish meat was cured in Miso, mixtures of Miso and Sake (9 : 1, 8 : 2) and Miso with 3 % of ethyl alcohol and stored for 28 days at 4°C. Fish meat was taken out after definite periods and submitted to sensory tests (after being cooked) and hardness tests. Results of sensory tests showed that fish meats cured in mixtures of Miso and Sake were preferred to the other two. Fish meats cured for 1, 2 and 7 days were preferred to those cured for 14 and 21 days. Hardness of the cooked fish meat determined by texturometer increased till the 7th day and then decreased until the 28th day. The weight of fish meat decreased after 2 days of preservation and then increased gradually until the 28th day. The water contents of Miso and fish meat reached equilibrium in about 2 days and then no change was found until the 28th day. Since the amounts of sodium chloride and reducing sugar in fish meat increased in proportion to curing time, and the weights and water contents of fish meat and Miso changed by curing, it was found that fish meat dehydrated during the first 2 days and then Miso and water were absorbed into fish meat. It was assumed that the changes in hardness of fish meat were caused by the decrease of water content, by the effects of sodium chloride and other components in Miso as well as by the changes of water holding capacity.

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The changes of aroma constituents during the cooking of several chicken soups (plain, turbid, added with milk or egg white) in the presence of laurel or clove are investigated.The results are summarized as follows :
1) In the case of plain soup, the total yield of the aroma compounds during 0-60 min cooking is higher than that during 61-120 min cooking. This relationship is reversed in the case of turbid soup. The quantitative change comes from that of eugenol, a main component of clove aroma.
2) With milk the quantitative changes of aroma compounds are similar to those of turbid soup. The soup with egg white shows the same change as that of plain soup.
3) To explain above results, we proposed that the amounts of volatile aroma compounds are not influenced by the presence of colloidal materials but of the oils separated and dispersed in the soup.

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The change of vitamin B₁₂ content during the fermentation of milk was investigated using mainly Lactobacillus helveticus strain B-1. Drastic decrease of vitamin B₁₂ content, as well as rapid increase of acidity, was observed in the early phase of fermentation. The decrease of vitamin B₁₂ content was found to be caused not by lactic acid produced during the fermentation, but by some actions of bacteria itself. This was supported by the fact that other bacteria such as Streptococcus therrnophilus gave no effect on B₁₂ content.

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Surveys were performed of cadmium intake from daily foods by the population of Kyushu, Yamaguchi and Shimane areas. The analysis concerned 19 food stuffs selected from the survey areas in terms of frequent intake according to the National Nutrition Survey. Measurements were also performed of Cd intake from daily menus, and Cd intake per day was estimated from a comparison of the results obtained by these two methods; the atomic absorption method was used for its analysis. The National Nutrition Survey Method and the daily menu method revealed 31.9±11.0μg/day and 26.6±6.1μg/day of Cd intake by the population of West Japan, respectively.Cd intake per day was represented by rice (about 60%), vegetable foods (about 37%) and animal foods (about 3%). Rice with higher rate of intake contained 0.07±0.06 ppm of Cd, 15.7±1.9 ppm of Zn and 1.95+0.58 ppm of Cu.

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In regard to inhibition of the formation of carcinogenic nitrosamines, the reaction of sodium nitrite with triose reductone was studied by the measurement of their browning reaction. The inhibition test on the formation of nitrosodimethylamine with triose reductone was also investigated
1) The reaction of triose reductone with sodium nitrite was comparatively rapid causing remarkable browning, while sodium nitrite decreased rapidly with browning reaction.
2) The browning reaction products of sodium nitrite-triose reductone system were fractionated by Sephadex G-25 column chromatography into F-I component with the absorption maximum at 364 nm. The browning reaction products which are able to reduce 2, 6-dichlorophenolindophenol was confirmed by thin layer chromatography.
3) Triose reductone inhibited the formation of nitrosodimethylamine in the reaction of dimethylamine and sodium nitrite.

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In the previous reports, the revised numerical value of N_C^# (N_C^# value) was led from the theoretical colour scale in the evaluation of colour fastness of dyed cloths as following :
N_C^# = 5.5-log {ε (ΔE **/C₀*) / 0.12 K_D + 1} / log 2
ε = {p (ΔE ** /C₀ *)} ^h, p = 1.1-0.65 cos (3.6° × Δ H_5Y), h = 0.43 (constant), K_D = 0.125.
However the N_C^# values have not yet verified as to the colour specimens selected systematically. Therefore, we prepared the specimens by selecting various colour samples from the colour tree in Munsell colour system and tried to verify these N_C^# values.
The results showed that N_C^# values differed from the grade of N obtained with visual evaluation for pale specimens, but they coincided closely with the N for the other specimens except the pale ones.
In the pale specimens, it seemed difficult to evaluate the change of hue independent of the change of colour depth using the grey scale which were classified by change of value alone based on medium shade. It was considered that the fact above mentioned caused the difference between N_C^# value and N.

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[in Japanese]

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[in Japanese]

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