In this part of the studies on dielectric dehydration of foamed fish-starch paste, quality stability and shelflife of the product of which the preparation formula and processing conditions were described in the previous report (Lee et at., 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and 55$^{circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, the extent of TBA value, and the development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of 25$^{circ}C$. The extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420nm, 106 days at a$\_$w/=0.44, 35$^{circ}C$, and 41 days at aw=0.65, 55$^{circ}C$. These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at au=0.44 to 0.75, 25$^{circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at a$\_$w/=0.44, 35$^{circ}C$, and 30 days at aw=0.73, 55$^{circ}C$ which gave a predicted shelf-life, 128 to 113 days at a$\_$w/=0.44 to 0.75, 25$^{circ}C$ storage.