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Retention and removal of Cs-137 in Japanese catfish (Silurus asotus) in dressing and cooking method
https://repo.qst.go.jp/records/53372
https://repo.qst.go.jp/records/53372469f9821-8387-4785-86b2-6a651441c1ca
| Item type | 会議発表論文 / Conference Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2004-09-08 | |||||
| タイトル | ||||||
| タイトル | Retention and removal of Cs-137 in Japanese catfish (Silurus asotus) in dressing and cooking method | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_5794 | |||||
| 資源タイプ | conference paper | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
M., Abdul Malek
× M., Abdul Malek× Nakahara, Motokazu× Nakamura, Ryouichi× 中原 元和× 中村 良一 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Japanese catfish contaminated by Cs-137 have been used to investigate how the dressing and cooking method after the removal of radioactivity from the fish. During the dressing, 6.0% of the initial Cs-137 activity was removed by washing the live fish, further 30.3% of the activity relative to washed fish was removed by discarding the non-edible body parts (skeletons, fins, visceral mass,liver, kidney etc.) and washing the chopped fish. Fish curry was cooked using various spices, green-stuffs and vegetable oil following a method commonly used in South East and East Asian countries. The cooking process removed a further 61.6% of the Cs-137 activity relative to the activity in dressed fish. The cooked fish pieces retained an average, 38.5% of the radioactivity present in the dressed raw fish pieces. Among the ingredients, the gravy was found to contain an average of 34.8% of the activity of the dressed fish. The activity in green-stuffs was found to vary from 4.0% (in cauliflower) to 7.2% (in potato). |
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| 書誌情報 |
Proceedings of the International Symposium on Radioecology and Environmental Dosimetry p. 306-313, 発行日 2004-05 |
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| 出版者 | ||||||
| 出版者 | Institute for Environmental Sciences | |||||
