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In the preceding paper,1) it was indicated that saccharose was effective in retard ing setting. As soon as saccharose is added to brayed meat , its viscosity decreases remarkably, and this suggests that some reaction of protein with saccharose takes place . Since this reaction seems to be caused by the polar hydroxyl (OH) groups of saccha rose, the effects on setting of substances including polar OH groups in their molecules such as saccharide, glycerol and propylene glycol will be discussed .

STUDY ON COLD STORAGE OF BRAYED FISH MEAT FOR THE MATERIAL OF KAMABOKO-II