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Retention and removal of 137-Cs in Japanese cat fish (Silurus asotus Linnaeus) in dressing and cooking method
https://repo.qst.go.jp/records/67572
https://repo.qst.go.jp/records/6757221e6a052-ded4-4fc6-ab77-a369cda86fe5
Item type | 会議発表用資料 / Presentation(1) | |||||
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公開日 | 2003-11-04 | |||||
タイトル | ||||||
タイトル | Retention and removal of 137-Cs in Japanese cat fish (Silurus asotus Linnaeus) 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_c94f | |||||
資源タイプ | conference object | |||||
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 |
Abdul, Malek Mohd
× Abdul, Malek Mohd× Nakahara, Motokazu× Nakamura, Ryouichi× Mohd Abdul Malek× 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 137-Cs has been used to investigate how the dressing and cooking method affect the removal of radioactivity from the fish. During the dressing, 6.0 % of the initial 137-Cs activity was removed by washing the live fish. Frther 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.),chopping and washing the chopped fish. Fish curry was cooked using spices, green-stuffs and vegetable oil following a method commonly used in South East and East Asian countries. The cooking process removed further 61.6 % 137-Cs relative to the activity in dressed fish. During the cooking, the radioactivity removed from the fish pieces was found to distributed over the ingredients of the curry. |
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会議概要(会議名, 開催地, 会期, 主催者等) | ||||||
内容記述タイプ | Other | |||||
内容記述 | International Symposium on Radioecology and Environmental Dosimetry | |||||
発表年月日 | ||||||
日付 | 2003-10-24 | |||||
日付タイプ | Issued |