The sugar-yeast (SY) addition method, which was developed for the production of fermented protein foods, was applied to the preservation of raw fish and meat and compared with the NaCl and ethanol addition methods. The preservation mixture, consisting of minced raw meat of fish or livestock, 10% glucose, and 10⁶ yeast cells/g, was incubated at 12°C. Glucose was consumed quickly and about 2-4% ethanol was produced after 3-5 days of preservation. About 10⁵ cells/g of contaminating bacteria present in the preservation mixture increased to about 10⁶ cells/g after 3 day of preservation, and then the cell number of bacteria showed a tendency to decrease. The preservation mixture did not putrefy. The amount of eicosapentaenoic acid contained in sardines was preserved effectively by the SY addition method and by the ethanol addition method, but not well by the NaCl addition method. The freshness (K value) of sardines preserved by the SY addition method was maintained at the same level as that using the NaCl method. However, deterioration of freshness was observed in the ethanol addition method. The water holding capacity (WHC) of the NaCl addition method decreased, but WHC was well maintained by the SY and ethanol addition methods.

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