Composition and Microbiology of Some Native Alaskan Preserved Foods

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Abstract
Ten samples of native Alaskan processed or partially processed fish and fermenled whale meat were obtained from three of five native Alaskan villages visited in three different geographical areas of the state. Native Alaskan methods of processing/preserving the fish were observed. Samples were analyzed for composition and microbiologically for anaerobic bacteria. Compositional analysis suggested that the major preservation effect was through the reduction of aw.

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