Dehydration process of fish analyzed by neutron beam imaging

中性子イメージングによる魚の乾燥過程の解析

田野井 慶太朗*; 濱田 洋祐*; 瀬山 祥平*; 斉藤 貴之*; 飯倉 寛  ; 中西 友子*

Tanoi, Keitaro*; Hamada, Yosuke*; Seyama, Shohei*; Saito, Takayuki*; Iikura, Hiroshi; Nakanishi, Tomoko*

Since regulation of water content of the dried fish is an important factor for the quality of the fish, water-losing process during dryin (squid and Japanese horse mackerel) was analyzed through neutron beam imaging. The neutron image showed that around the shoulder of mackerel, there was a part where water content was liable to maintain high during drying. To analyze water-losing process more in detail, spatial image was produced. From the images, it was clearly indicated that the decrease of water content was regulated around the shoulder part. It was suggested that to prevent deterioration around the shoulder part of the dried fish is an important factor to keep quality of the dried fish in the storage.