Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Agricultural Radiation Research Center, Tohoku Agricultural Center, National Agriculture and Food Research Organization (NARO), 50 Aza-Harajyukuminami, Arai, Fukushima, Fukushima 960-2156, Japan.
J Food Prot. 2020 Mar 1;83(3):467-475. doi: 10.4315/0362-028X.JFP-19-409.
The behavior of radiocesium in wild animal meats upon cooking was investigated. The ratio of the concentration change (processing factor, Pf), remaining ratio (food processing retention factor, Fr), and removal ratio of radiocesium in the meats by grilling, boiling, and steaming were determined. Differences in cooking methods, rather than differences in meat parts or animal species, clearly influenced the Pf, Fr, and removal ratios. The mean Fr values were 0.9 (range, 0.7 to 1.0) for grilling, 0.6 (range, 0.4 to 0.7) for boiling, and 0.5 (range, 0.4 to 0.7) for steaming. The removal effect of grilling (11%) was lower than that of boiling (41%) or steaming (47%). The mean value of Pf was 1.2 (range, 1.1 to 1.6) for grilling, 0.8 (range, 0.6 to 0.9) for boiling, and 0.8 (range, 0.7 to 1.0) for steaming. The radiocesium concentration in the meats increased only upon grilling, but not by boiling or steaming. This difference is due to the lower removal effect of grilling than that of boiling and steaming. Therefore, boiling and steaming were more effective than grilling for removing radiocesium and reducing its concentration in wild animal meats. Furthermore, the ratio of water content fluctuations due to boiling was negatively correlated with Pf and Fr. It was evident that greater reductions in water content resulted in lower concentrations and improved radiocesium removal in the meats. These results suggest that some of the radiocesium naturally present in the meats is soluble in water and that the radiocesium dissolved in water can be removed from the meat with the release of water from the tissue.
本研究调查了烹饪过程中野生动物肉中放射性铯的行为。测定了烧烤、煮沸和蒸煮时放射性铯浓度变化比（处理因子，Pf）、残留比（食品加工保留因子，Fr）和去除率。烹饪方法的差异，而不是肉类部位或动物种类的差异，明显影响了 Pf、Fr 和去除率。烧烤的平均 Fr 值为 0.9（范围为 0.7 至 1.0），煮沸为 0.6（范围为 0.4 至 0.7），蒸煮为 0.5（范围为 0.4 至 0.7）。烧烤的去除效果（11%）低于煮沸（41%）或蒸煮（47%）。烧烤的平均 Pf 值为 1.2（范围为 1.1 至 1.6），煮沸为 0.8（范围为 0.6 至 0.9），蒸煮为 0.8（范围为 0.7 至 1.0）。只有烧烤会导致肉中放射性铯浓度增加，而煮沸或蒸煮则不会。这种差异是由于烧烤的去除效果低于煮沸和蒸煮所致。因此，煮沸和蒸煮在去除放射性铯并降低野生动物肉中放射性铯浓度方面比烧烤更有效。此外，由于煮沸导致的水分含量波动与 Pf 和 Fr 呈负相关。很明显，水分含量的减少会导致肉中放射性铯浓度降低，去除效果更好。这些结果表明，肉中天然存在的一部分放射性铯是水溶性的，并且溶解在水中的放射性铯可以随着组织中水分的释放而从肉中去除。
