Textural qualities of hamburg were evaluated by applying words used describe texture impressions. Results of sensory evaluation were analyzed by principle component analysis and factor analysis. The selected 4 fundamental characteristics; that is "soiids(meat, onion, etc.)", "hardness, " "oiliness and/or greasiness" and "whole image". The most important words were; soft, oily and/or greasy, elastic, fibrous and tsubu-tsubu. These words were very valuable for comparing with some kinds of hamburg.

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Behavior of sorbic acid in manufacturing process of fried fish-cake was investigated. The results are summarized as follows;
1. Sorbic acid and potassium sorbate of 0.2% added in ground fish paste with salt were almost uniformly dispersed by mixing more than 10 minutes. 2. As concentration of sorbic acid in fried fish cake become higher than that to ground fish paste with salt because of dehydration by frying, it is necessary to control the additional amount of sorbic acid to fish paste within maximum allowance of 2g per 1kg of frying fish-cake. 3. The amount of sorbic acid in fried fish cake decreased during frying, although the decrease ratio differed depending upon the frying conditions such as temperature and time of frying. 4. The decrease ratio of sorbic acid was very large in the surface parts of fried fish-cake, but it was small in the inner jelly meat parts.

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Several kinds of proteins such as milk casein, soybean protein and beef protein, were hydrolysed by the commercially available protease preparations, thereafter, the taste of the hydrolysate and the degree of hydrolysis were examined. Organoleptic studies showed that the hydrolysates from milk casein, soybean protein and wheat gluten had strong bitter taste, while those of gelatin, bonito and beef protein not so bitter.
Generally, the hydrolysates obtained by treating the proteins with enzymes, which have strong endopetidase activity and weak exopeptidase activity, were evaluated to have strong bitter taste.
By treating with peptidase from Streptomyces peptidofaciens, which has aminopeptidase and carboxy-peptidase activity, the bitter taste of the hydrolysates were removed or decreased and a palatable taste appeared.
It is presumed that the debittering action of the peptidase can be attributed to the hydrolysis of N-terminal leucine and phenylalanine or C-terminal leucine, phenylalanine, valine, lysine and tyrosine of the bitter peptides.
72.5% of peptide bonds of milk casein and 42.5% of soybean protein could be hydrolysed by a combination use of alkaline proteinase Tasinase-B and the peptidase.
A method was suggested to prepare a palatable proteolysate for flavoring substance by the com- bination use of the endopeptidase and the exopeptidase.

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Changes of particle diameter, particle number and frequency distribution of Citrus unshiu juices caused by addition of essential oil and its components were studied using a coulter counter. Effects of homogenizing time and pasteurization for the emulsion Citrus unshfiu juice were investigated. The particle diameter of the essential oil added to Citrus unshiu juice was smaller with length of homogenizing time, and the frequency distribution of the particle diameter in juice narrowed and the emulsion of juice was stabilized. Influences of heat treatment for the emulsion of juice was similar to that for homogenizing time, that is, the emulsion of juice after pasteurization was stabilized.
The eflective components increasing yellow color and turbidity of Citrus unshiu juice were essential oil, d-limonene and β-pinene. Average particle diameter of those components werelarger than others. The decrease in size of particles due to pasteurization was insignificant. Themost influential component was d-limonene.

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The use of a gamma radiation process for the elimination of coliform in frozen grated yam seasoned and beaten was investigated. The number of coliform was detected from 9 to 365 per gram, and total number of bacteria were counted from 3.3×10⁴ to 5.6×10⁵ per gram. The coliform group was composed of both Escherichia coli and Intermediate type, and also Arizona like organism and Proteus were isolated considerably. The D₁₀ values of coliform and Salmonella in the frozen grated yam were 35krad and 40krad respectively, and these organisms could be reduced below a detectable limitation by a dose of 150 to 200krad irradiation. The sterilization of coliform and Salmonellae in frozen grated yam could be achieved by a dose of 300 to 500krad irradiation. However viscosity of grated yam, which have an effect on organoleptic quality, was decreased extremely when irradiated with a dose more than 200krad, and so it could be concluded that the irradiation of 150 to 200krad would be desirable for elimination of coliform and Salmo-nellae from frozen grated yam without remarkable change of organoleptic qualities.

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Oil-solubilizing components in soy sauce were investigated in connection with the soiubilization phenomenon observed in the system consisting of powdered soy sauce, cottonseed oil and water.
Ether extraction of powdered soy sauce did not affect the phenomenon, but decolorization of soy sauce by active carbon treatment affected to some extent.
The amino acid fraction separated from soy sauce by an ion exchange method remarkably strengthened the hardness and the adhesiveness of the solubilized system.
Fractionation of peptides through a molecular sieve method revealed that the peptide fraction of low molecular weight had also strong activity in solubilization.
In the replacement test of soy sauce components nitrogenous ingredients such as hydrolyzed vegetable protein and polypeptone did not weaken the solubilizing activity.
These results suggested the nitrogenous components in soy sauce as an oil soiubilizer in the above system.

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Globule distribution and viscosity of the mayonnaise which contains salt(0-10%), acetic acid (0-4%) in water phase and soybean salad oil(65 v/v%-inversion point) were measured.
Mean golobule diameter of oil droplet and its standard deviation were calculated from percentage volume distribution. Mean globule diameter of oil droplet became smaller with the increase of oil volume concentration and became lager just before inversion point. In addition, the mean globule diameter of the mayonnaise which contains both salt and acetic acid was smaller that of the mayonnaise which contains either salt or acetic acid.
The viscosity of mayonnaise increased with the increase of oil volume concentration but decreased just before inversion point. The viscosity of the mayonnaise which contains both salt and acetic acid was higher than that of the mayonnaise which contains either salt or acetic acid.
With the increase of oil concentration, the minimum mean globule diameter, the miximum viscosity and the phase inversion point appeared within a narrow range of oil concentration in this order.
The water phase was separated from the mayonnaise which contains either salt or acetic acid and below 80V/V% of oil after storage for 14 days at 5°C. Lowering the oil concentration of mayonnaise, the separated volume of water phase increased. But, the water phase was not separated from the mayonnaise which contains both salt and acetic acid, or contains over 80V/V% of oil.
The mayonnaise which contains either salt or acetic acid and below 80V/V% of oil was very stable against vibration and did not separate oil from the mayonnaise. But, the mayonnaise which contains both salt and acetic acid, or contains over 80V/V% of oil separated oil from mayonnaise. The higher oil concentration of mayonnaise was the more oil was separated.

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The possible use of microbial single-cell protein(SCP) as a new protein source for human food is receiving much attention. In the present paper, the authors report the fatty acid composition of several strains of yeast related to SCP grown on various substrates.
In the previous paper, we reported accumulation of odd-numbered acid in theadipose tissue fat of rats fed with yeastgrown on n-alkanes. In view of the fact that small amounts of odd-numbered fatty acids are detected in some yeasts grown on not only n-alkanes but also natural substrates such as glucose, it may be important to elucidate fatty acid composition of SCP-related yeasts grown on various substrates.

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Butter bean, Sultapea bean from Burma and Lima bean from U.S.A. were employed as raw materials, and the enzymes including Toyocelase AM(cellulase), Tannase (tannase)and Kokulase(amylase) were used.
These beans were soaked in enzyme solutions under several conditions as follows for 12hrs. at room temperature(17-26°), 2hrs. at 45° and 4hrs. at 45° in order to eliminate prussic acid from beans. The prussic acid in the beans was analysed by silver nitrate method.
These enzyme treatment gave favorable results to remove prussic acid in beans.

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