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 Na
2SO
3 to a concentration of 0.5% and more.
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