In a previous paper') it was reported that chlortetracycline (CTC) showed appreciable prolongation of shelf life of "Kamaboko ". Due to the heat inactivation, however, the effectiveness was rather low when included at low level before steaming. Since fradiomycin (FM) which is produced by Streptmyces fradiae, is readly soluble in water, stable to heating, possesses a broad antibiotic spectrum, and gives rise practically no emergence of resistant strain, this antibiotic will be an appropriate preservative for keeping quality of "Kamaboko". The present paper deals with the effectiveness of FM which is included into the paste, and further of the combination of FM, CTC and cellophane-casing. 1. The casing with cellophane all over the surface of " Kamaboko " to which FM was added at 20, 50 and 100 ppm levels, was most effective in prolonging the shelf life, namely, four days of shelf life in contrast to two days of control group without casing and with partial casing, and further in contrast to three days of control group with casing and 5 nitro-2 furylacrylamide group with casing (Table 1). 2. The effectiveness of FM was decreased with incompleteness of casing, but still observed somewhat even in " Kamaboko " without casing (Table 1). 3. When " Ka. m a b o k o " with casing was prepared with ground fish flesh which was washed with 10 ppm CTC solution and further added with 50 ppm FM and/or 10 ppm CTC, the storage life was more than five days in contrast to two days in control group (Table 2).
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