Steam disty situation of the volatile fatty acids and lactic acid in H₂SO₄ solution was examined, and their dist. speed, rate and the ratio were relatively with each other as follows:
1. In the same wt. according to higher number of carbon atom in v.f.a., the speed is more fast, the rate is larger and the ratio is smaller. But in the same acid increasing., at the C₁C₂-group the speed is more fast, the rate is larger and the ratio is greater, and yet at the C₃C₄-group they are the contrary.
2. Lactic acid in a few wt. is distilled by steam and according to increase in wt. the 2nd ratio (to the 1st fraction) is smaller, then approachs some number (130?) gradually.
3. The ratios are not affected by amount of the acids, but by their propotion.
Therefore that the 2nd ratio becomes a smaller number with spoilage of fish-flesh, is caused by the proportion of v.f.a in the flesh in which higher acids such as propionic and butyric acid increase than lower, formic and acetic acid.

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On the P. E. F. the author reported in the previous papers a few physical properties and preser-vative effect of packing, and infered that the preservative period can be extent for 7 days in Summer season (at 30-32°C) by adding the antiseptics (Furaskin (nitrofurazone) in concentration 1/30, 000+D. H. A. (Dehydro acetic acid) in concentration 1/1000, ) and packing with P. E. F.
In the present paper continued the expreriment in the concideration of manufactorial condition, and confirmed the following results.
(1) To extend the sufficient preservative period in Summer season (about 10 days), the antiseptics such as Furaskin must be used at the same time with packing.
(2) It must be packed before steaming and then sealed as soon as possible.
(3) Instead of using the antiseptics, the application of the ultra-violet ray lamp can not be particularly expect.

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An experimental equation (1) for the preservative limits of the dried and salted fish meat was offered in the previous paper¹⁾. As it was only an empirical formula, a theoretical equation. (2) which is conducted from next two hypotheses on a given water content of sample meat is presented in this paper;
(i) Absolute quantity of bound water is constant.
(ii) Meat of which salt concentration for free water is 27.5% (3/4 saturation) is within preservative limits.
From the equation (2), the equation (3) is obtained, which is quite similar to the equation (1).

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In order to examine fresh fish and other marine products, scratch method is adopted at present. But this method proved not too good, because it takes 4 or 5 days to gone through while fresh fish should be examined in a very short time.
According to this idea we devised the paper-pasting method to shorten the time required. First, parchment paper of 2.0 by 2.5cm. in size should be sterilized.
If fish is small, medium, or large, 1, 2 or 4 pieces of paper respectively should be pasted on each side of fish, and ransplated on Endo or E. M. B. agar plate, then following is same manner to scratch method. Our method is simple in operation and does not need B. G. L. B. fermentation tube, then also takes less time it better than the old.
As ?? result of a comparison made between the two method, there was found little difference as to the efficiency for detecting colon group.

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The gaseous fermentation in “Uni-shiokara” has frequently been caused by salt tolerant yeasts, resulting in its softening and loss of palatableness. Debaryomyces kioeckeri, D. hansenii, D. nicotianae and its variety, Hansenula anomala and Candida species were found in the normal products, white Saccharomyces rouxii BOUTROUX or a new species named Saccharomyces kyushuensis ZENITANI were isolated from all of the products spoiled by gaseous fermentation.
The possibilities of gaseous fermentation under high salt condition were tested with various kinds of yeasts (32 strains) and it was found that the fermenters in such condition were all of Zygosaccharcmyces species (7 strains) and Torulaspora sp. M₃ (Table 1). But as Torulaspora sp. M₃ was very slow in fermenting, we consider Zygosaccharcmyces species chiefly responsible for the gaseous fermentation of “Uni-shiokara” Lodder & van Rij (1952) rejected the genus Zygosaccharcmyces and included the species brought to this genus in the genus Saccharomyces. According to their classification, the yeasts causing gaseous fermentation in “Uni-shiokara” are Sacchar omyces rouxii and Saccharcmyces kyushuensis. Some of their physiological properties are shown in table 2.
Such abnormal fermentation will be inhibited by adding vitamin K₃.

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1. Intending to throw light on the structure of set meat, influences of urea and guanidine hydrochloride (abbrev. G-HCl), well-known protein denaturants which are deemed to cleave the hydrogen-bond, on setting phenomenon of horse mackerel meat have been studied. The amounts of added reagents are conveniently expressed in terms of mole concentration of the solutions. which would be formed when the reagents are dissolved completely in water present in the meat. 2. Urea makes the meat set in concentrations between 0.75 and 1.0 mol. and produces a jelly with high elasticity and strength in concentrations between 1.5 and 2.0 mol. but a friable one beyond 2.5 mol. When water has been added to the meat, the strength of the jelly formed decreases markedly with the increase of water content, and in lower concentrations of urea, the meat does not set and separation of water is observed (Fig. 1). 3. G-HCl behaves in the same way as urea does. But the former is effective in lower concentrations than the latter. Thus the minimum concentration of G-HCl to cause the meat set lies between 0.2-0.3mol. When the concentration increases beyond 0.7-1.0mol., a friable jelly is formed (Fig. 2). 4. Friable jellies produced by urea and G-HCl are quite different from those by I-and CNS- in their properties as well as in the course of formation, as shown in the above table and Fig. 3. 5. The fact that the protein denaturants produce friable jellies. through jellies with high elasticity and strength, seems to suggest that formation of network structure is a factor as im-portant as hydration of the protein in setting phenomenon of fish meat.

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For the purpose of showing “Asi” or the jelly strength of “Kamaboko”, a kind of fish cake, we designed by the way of experiment an apparatus with which the strain for a piece of fish-cake is measured when it is ruptured by stretching in the constant rate of load.
Seventeen sorts of fish cakes gathered from several countries were used for experiment with. that instrument and the relations among strain L, stress F and jelly-strength X were observed. The result is as follows:
X=4.28•logF+9.10•logL+0.02

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The purpose of the present work is to obtain essential scientific knowledge on which basis an efficient method may be established for manufacturing leather or glue from the fish skin. With this view in mind, we measured the shrinkage temperature (Ts) of the animal skin. Specimens of which skins were employed as the test pieces included 44 different species of fish, four terrestrial animals, and whale, as shown in Table 4 with the results obtained therefrom.
It was found that Ts of fish skin is independent of the body weight of a sample. Questions such as from what part of the skin, or at what angle, a test piece is cut out, do not seem to have important bearing with Ts (cf. Table 1-3, and Fig. 1).
As obvious from Table 4, Ts of fish skin is considerably different among species. It is interesting to note, however, that Ts of fish skin is lower than that of terrestrial animals, and that the skin collected from cold water fishes, on the whole, has Ts lower than that of species living in warm water. Ts of the skin have no relation to swimming mode and ?? ize which are different among various fishes.
Because of a wide range of Ts in degree depending on species as mentioned above, a fish skin must be properly treated according to its specific Ts, as far as the view held by Gustavson¹⁾ is acceptable. In other words, a skin must have its own tannery process depending on whether it was collected from a terrestrial animal, warm water fish, or a cold water habitant. And the same may be said with the glue manufacture.
1) “Advances in Protein Chemistry”, Vol. 5, pp. 353 (1949).

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