Six kinds of canned processed fish-balls were collected from the local market of Korea in April, 1975 and frozen section was prepared with the fish-balls at $-25^{circ}C$ , coincidently stained with PAS, sudan III, carbol-thionine and light green for histochemical observation on evaluation of materials and quality of the porducts. The results tased on morphological analysis were summarized as follows. Protein contents were showed the lowest level, ranging about $2.7-9.0\%$, while carbohydrate was contained from $58.1\%;to;75.2\%$ of the highest degree. Fat contents had a great variety depending upon the quality of porducts, showing $1.4-17.6\%$, and air bubble was contained from $14.4\%;to;21.1\%$, tended to a large quantity. In sample No. 6, the micro-organism3 were observed around the denaturated prtotein, carbohydrate, and air bubbles in canned fish-ball. When the other samples were incubated for 4 days at $37^{circ}C$, bacterial colony was also formed around the denaturated protein, carbohydrate, and air bubbles in cavities.