Quality improvement and verification results for burnt tuna:

May 25, 2011

Surroudings SupersonicWave Laboratory

SuzouArakakiⓇ

URL

https://syuzou.awk.jp/

１ At the beginning
For general consumers , burnt tuna is a concept unknown is a quality evaluation termvery important for tuna distribution industry . However, this burnt many cases is far
apart from indicating the quality conditions of the tuna itself without reference value . I
do not use any burnt terms that assert the invisible world . Tuna is blessed withthermoregulatory function as well as mammals , the center body temperature ismaintained at 36 ℃ from 34 ℃ According science book tuna (* 1 ) . Items related toburnt tuna is not described in the book of science tuna .
Also that you have encountered in person that I can be explained theoretically burnt
tuna fishing cooperatives in Auction House does not exist ever . To use the evaluation ofburn is a world connoisseur who matched the quality is a current assessment of theburning 's done in standard and sensitivity of each connoisseur who has been assessed
but is different from the burning of words as the actual it is a general circulation in thelanguage evaluation criteria . I tried a logical collection of burnt tuna can be verified infour years chasing burnt . I have experienced with a single fishing tuna as a fisherman ,verification method using is based on data or has autopsy analysis of the tuna and true
story , of fishermen and ultrasonic diagnostic apparatus is a technique unknown .
２ Image that has been burnt and the tuna
Specimens admit burnt strong localized to one spine center image description
Strong burnt tuna level observed in thespine around.
Chiai muscle shows relatively bright
brown
It

becomes

whitishdesperation

infiltrate along the middle bone

I am issued a tint of the original

toExample of the photo above is a result of tuna of judgment ride of oil is also incorrect
as good senior quality clarity of ultrasound on the body. It was that you were planningto distribute high-end restaurant of its own way because it determined that the seniorquality of course. Findings burnt I went to verify the quality improvement measures,
those caught later.
Image of 2
The naked eye evaluation and ultrasound B-mode examination of theburnt generator
Subcutaneous fat layer is classified asa senior class ride of oil to admit 30
mm thickness echo
Echo level anechoic
Spine areflexia
Subcutaneous fat layer finds an echo
crude map-like region
Abnormally high luminance point-likeecho reflection
Spine areflexia

Boundary of the burn, only the burnt
part cloudiness

Clarity is saved only

Ultrasound image at first glance, it gives the impression as of very good quality. But
there is a major pitfall, spine reflection is a critical information is lost. I guess to be due
to a phenomenon spine reflected signal was inhibited strongly of burnt perispinally.
Since the good state of preservation is relatively Chiai muscle, it bled process was goodsuggested by parting plane photos and ultrasound images
I will be appreciated part of burning
as flowing along the bone

Muscleseptumruptureattheboundary between muscle Chiai

Had recognized the strong burnt, but deterioration was minor is only in the center. Not
observed muscle septum peeling, do not allow stain by hemolysis or hemorrhage,
suggests that good results without blood processing technology. Consider quality isrelatively good if you get rid of the part of the burnt. I found echo findings is also a clear
echo is relatively Mi-shitsu, spine reflection loss is a major finding is determined thatthe image of the burnt there. This outbreak suggest whether not the findings of strong
burnt resulting in localized around the spine. Smell was the smell of grilled tuna strong
acidity and sweetness of the oil slightly hard texture that you relish in sashimi.
Image of 3
Observation oftheseptalwall

fascia by

ultrasoundB-modeoperation ofcross-examination burnt generator
The relatively uniform muscle septum,
the muscle fibers in both
Anechoic
I admit echo reflection of rough unevenImage of 3
Ultrasound B-mode examination findings burnt like that is different from the burnt(konjac)
The relatively uniform muscle septum,
the muscle fibers in both
Muscle septum reflection was observed,
normal construction has been observed

Difference in the reflection of the
fascia and bone have been observed

Tuna-like burnt findings (konjac)
Chiai muscle
Spine muscle attachment section
I admit to the area of the infiltrationof white resistance to muscle

Tuna burnt like ultrasound findings (ultrasound observation 10MHz)
Left and right inverted photo of theobservation from the ultrasoundbeam direction
White change region
Ultrasonic image area echo finding
thematching

similartofatdeposition
Only quality change and burnt indicating the speckle of findings can take that match
ultrasound on admit echo Gee Nick area, and fat deposition in the ultrasonicobservation is not permitted. Be returned is said to be known as cancer is often

Quality improvement process refrigeration
For 24 hours after adjustment byblowing air to air cooling minus 2 ℃,
acknowledge the thin ice of the surface(deep water without treatment)
Flesh is becoming clear deep red
White affected zone has also colored inredFrequently observed in tuna exhausted after spawning of physical strength, andrecovery quality in only shades of red tuna original original three weeks, which havebeen described in the scientific book of tuna

Image of 4
Focus that causes Illustrated burning of burnt generator
Burn center was found in all

Blood vessels locatedin the subcutaneous
caudal than here

patients on the study ofPectoral fins

long-fin spine extended line

Vein

Heart
Vertebra

ArteryGills
Vein in the chest near the fin
One way in one atrium one

root deeper than subcutaneous

ventricle

Facing the heart

All vein confluence here
Back
Sarcomere
muscle fibers

bundlesofMuscle septum, boundary inside
the sarcomere
Organ of the heat exchanger thatgenerates heat by a set of organ

Vertebra

Most

sites

with

high

body
temperature

Chiai muscle capillary
5mm main artery from the surface,
Run parallel to the sub arteryarteryI think burnt High departure fromthe site, the spine and the hightemperature heat source mostVentral６ Occurrence elucidation informal theory description of desperation
Exercise physiology of tuna It has become the focus length fin spine extended
line of illustration 5 burnt . The role of the long fin has cooling fins function ofdischarging heat generated in the focal point responsible for fixing the water. I
due to the fact that the heat transfer direction of burning is obtained as a resultof the autopsy survey in the long fin as the principal reason . Tail to provide a
propulsive force of about 100 km in water by high lateral amplitude has afunction for obtaining a driving force ( propeller ) . The focus is always
generating hot tail is moving at all times . I have hidden the heat generating
capacity of several hundred degrees in the left and right bending specificgravity is so high spine of focus . Steering left and right , up and down direction
Pectoral fin conversion , first dorsal fin is responsible for heat storage andrelease acceleration and control head . Chiai muscle to regulate the bodytemperature constant in the regulation of blood supply amount of theaggregate structure of spongy capillary blood pump heart . Chiai muscle
storing heat tuna heat transfer causes a burning quickly in the presence of
myoglobin is a blood cell component ( iron ) large amount of blood is filled in
Chiai muscle . Anatomical results were suggested to heat transfer from the
focal point.
Generation theory of burnt
Heat generation of focus by the high-speed oscillating motion of the tail is due todesperation . It is unlikely that the temperature rise of 42 ° to cause protein
coagulation the thermal control function and may be operated also without thatexceed the upper limit of the exercise thermogenesis physiologically by the heightof the pressure resistance of the water in the water , but taken on board amplitude
motion of the tail in 2004 and recorded a high temperature improbable of 80
degrees in the measured value of ( prefectural rising rapidly the temperature of
the focus to exercise far beyond the upper limit water pressure resistance is nolonger the environment heat dissipation function of the air-cooled environmental
changes lead to a decrease in efficiency extremely is inhibited gill blood circulation
cooling function in the case when you received the explanation ) gills with a heatexchange cooling function even exposed to the air-cooled environment fromwater-cooling system generate heat rises penetration accumulation so it isimmersed

in

ice

water

pipeline

negative

number

℃

tuna

of

this

high-temperature state , the internal body temperature at an accelerated rate theheat rise further pressure tightened skin is tightened in a rapid low-temperaturechange reaction the occur and the likelihood of muscle fiber cross-sectional crack
initiation increases with instantaneous reflection of muscle contraction , resulting
in significant body quality degradation . The electrical immediately 刹機( electrical
Shokka - ) or in response to the situation of air resistance on board and there isresistance in the water in use , it is caused internal bleeding and fractures in focus
Quality improvement process and measures burnt
That the most effective way is not to fast motion in the absence of a tailresistive load
( Movement is suppressed head is heavy ) tail movement balance is improved andefficient operation suppression processing to suppress the head that is routinely
performed to suppress the tail to Soku 刹 completely in water or so as not toexercise the tail on board fast motion of is excessive promotion possible . It isdifficult to act violently and hold the head , but with the risk of leading to theprocess of accelerating the burning . Bled process does not effect less burnt
measures can be obtained heat -releasing effect , but is insignificant . Without
removing the gills in a hurry at the time of clamping , cooling is performed
continuously in seawater hose by utilizing the heat exchange function of the gills .
Blood that has been cooled by the gills to contribute to the heat removal of the
body center. Bled processing is an important quality maintenance tuna but
brought back in a living state as harbor River for sufficiently in post-processing to
improve the quality maintained in the post-processing

７Post-processing of tuna, quality control know-how
Image of 5
Shipboard processing method for quality improvement without causing burninga)Description of fishing tuna pole-and-line
By fixing the body from head center, tuna are swimming in the water by ahigh-speed movement the tail. Burn to occur when to rage when I picked tuna.
Heat generation is induced by the motion of the heat vertebrae. Movement
efficiency is increased heat generated increases even more when fixing the head
when you close
Do not be exercised tail most important treatment
Suppressing motion by restraining the tail when caulking is important that themethodIf you do not do strangled surely, to generate a desperation to rampage in the cold
storage room

Long fin to fix the body, make aHeat generation focus

fulcrum
Burnt focus

Medium bone contribute toVain

the heat transfer
Major blood vessels traveling on

①
Gills
②

the subcutaneous
Blood vessels in the vicinity ofpectoral base is deeper than一心房一心室で一方通行③
ここですべて合流④

subcutaneously

towardtheheart
Artery main

Bled processing method emissions directly put a cutting depth of about 5 mm in artery
A position in and stage projection of Munehiresaya of pectoral fins from the tail side 4
beside finger arterial main (about 7 cm) from the heart of the shipboard blood is madepossible removal. The artery wound because it is directly under skin blood is fullyremoved by releasing state.

It can not pectoral base of the cut is to cut the artery

unless plugged into a few centimeters knife, also bled efficiency so pressed by closed andpectoral fins of the body because there is a deep wound is not good. Vein cut B also
efficiency than arteries fall (B vein cut is suggested efficiently becomes a case ofprocessing in a state in which hollowed out the tuna and heart that went up in the new)Ship process had you tell me left and right gill When base in each by inserting a saline
infusion tube cleaning extrusion discharged to ship tuna fishing crew. Also it was that of
the hold the tail of the eye of tuna to make it easier to process on a sponge mat hiddensuch as cloth or towel.
② bled post-land work methods
It dropped the head → to pull out the moisture and blood and a cut is not scratch and agood part of the efficiency in Meat insidearea.

→

→

→

→

The reason for a cut in this part, is because the thick blood vessels traveling exists inthis four places. Four places of the tail as an important process must be reliably cut the
blood vessels vessels and straw-like of since the suction port of the air is not in the upper,
blood will not come out.
3 suspended this way in a handstand state in the freezer → G type preparation of Aqua
Science Laboratories manufacturing - with spray the product name Gmo (1,000-folddilution) stock solution is evenly spread on the surrounding skin.
This time it was 50cc sump. Effect of deep ocean water Gmo is used to promote theactivation of the ATP circuit by Bose field formation of the tunnel photons. The reason
must be Gmo No available is using because it is simple. Minatogawa fishermen's
cooperative association is preparation sprayed since the use of the tuning water adding
ice quality than Gm0 (G-type preparation) I can be omitted.
If it is provided with a washing equipment, tuna and insert the dress processed cold
seawater wash inlet tube to the heart base of the left and right artery to discharge
extrusion in cranio-caudal direction. If accustomed to discharge liquid is transparent
and treated completed in about 5 minutes, there is a high possibility of burnt If you can
not be confirmed if the blood pigment remains and effluent to enforce the ultrasonicinspection, and loin cut processing store or turn to immediately sell. Cells only if you arefreezing at -2.2 ℃ is dead. Living cells there is a yellowfin tuna data do not allow a
deterioration in the storage of the 21st at the loin has the data that is not frozen at-2.2 ℃

Discharge water immediately after hanging

We kept in a refrigerator set temperature minus 3 ℃ blast air cooling in this state.
Fine the temperature setting, there is a reason and theory. Science references literature
tuna

Treatment after 4 hours emissions 97g

Hemolysis component fromblood cell components will be recognized a lot. Living blood also abundant. It clearlyrecognized the reaction save of blood cells by Gmo effect.
After 72 hours of discharge state, it has been drained clear mucus a small amount. (Forthe ultrasound data does not exist, the epidermis, which is extremely blocked
ultrasound transparency there in the dry state)

Blood cell component is solidified hemolysis components dry and hehas a clear mucus from the body. Blood cell components as important findings is aphenomenon that condensed immediately if it comes into the outside world is theoriginal function is not then hemolysis, when present in the body is silky fluidity kept
bleeding immediately after aggregation fixed repair of wounds seen in the living body ismade to the fact that has been well conserved. Suggested by the deep ocean waterenergy and blood has recovered its original function, I guess to have recovered inproportion to this is also only stromal cells.
It was loin cut after 72 hours. Refrigerated managed by air cooling -3 ℃ for coloring
Loin cut refrigeration management 24 hours after the paper part photo after 96 hours,

the surface is wrapped with Rikenrappu

It is the shape of a deep

ruby color with a sense of transparency.
Live the good aroma texture of common, the difference on the appearance as comparedto the specimen, which is the senior similar was dismantled immediately after theauction has survived cells of the body is not, it is maintained in the shade well freshness
is also high state weaving, senior quality and I was determined.
In the back Simo block in the refrigerator set temperature of 0 degrees for testing, it
was taken out after 8 days in the state in which it is kept at the possible environmental
temperature constant without refrigerator opening and closing covered with
Rikenrappu breathing surface

State photo taken off the Rikenrappu

Slightly surface is dry. Outflow without the drip, 3 mm deep body proteins from thesurface has the shape of a ruby color with the same deep sense of transparency to theinitial state, fresh fish wholesaler stock) Marsan: Uehara Yoichi like the report of a very
good state of preservation in the evaluation a I have received.
It suggests that it was used the deep sea water as an important processing item has
led to this result.
Deep ocean water does not effect obtained unless a tuning solution of Aqua Science
Institute. Although the theory is being verified, if you query the Aqua Sciences, things
to be due to the physical action of the aggregates clogging Bose field of tunnel photons(photon) is the most involved. The principle is not a balanced blend of minerals, it isdependent the ATP cycle is a life energy seems due to the phase conjugate of the tunnel
photons phenomenon to operate efficiently.
I essential mineral components in life are involved larger features of the deep sea
water, such as skin breathing and deep heat transfer promoting effect of long-term
survival of the well-balanced presence and skin cells in a state that can be used as afurther important matters suggest that.
In research so far, than the number of days since picked, it is considered that can be
expected to improve the quality effect by the survival amount of blood, tuna found theblood cell component recovery of the quality expected. In that case refrigerated storage
management technology required refrigeration blast hanging minus 3 ℃ I got the best
results. Quality recovery in Dosuguroku tuna has become powdery feel of blood is aminor, green dye in the heat treatment, such as earthy become tempura strange is seendye green Chiai muscle and lean remaining earthy, even green change in cold storage
commercial value to promote it considered to be low. Layer processing and oxygen gas inorder to remove the green dye and earthy odor, sake, but have tried, such as deep ocean
water washing outcome avoid publication. This hanging bled processing, suggest shallbe most effective in the prone spots bigeye tuna.

The judge was post-processing
Strong burning of canned tuna level(heat

proteincoagulation)

will

be

recognized around the spine.
Chiai muscle shows a relatively brightbrown
It is whitish and burnt along the middlebone

We have issued the original tint

Examples of the above photo is the result of tuna of misjudgment as also a good seniorquality ride of ultrasound on the seen there is a clear sense of oil. We had plans to
unload in its own way of luxury restaurant because believe senior quality as a matter ofcourse. Although the later findings of burnt was captured, because the overall
evaluation quality entering the better, we've made the verification.
Tuna I seen burnt layer about 5 mm
thick of level
It admitted to turbidity and Sakanawa
disappearance
Chiai muscle acknowledges muscle
interval of penetration in bright brown

And 10 ml of the deep ocean water Gmo
to sterilization seawater 10 liters (10cc)
adding the adjustment seawater were
immersed in a kitchen towel, we
compress the whole body
You are getting better is a missing ofblood
No bleeding of blood from Chiai muscle

Part of burnt became pure white

Cloudy

saw

has

been

recoveredtransparent
It

will

admit

lost

was

unclear

Sakanawa

It was burnt parts removal
Colored start
There while glue color

After 20 hours, it was cut in the fence. Seen
has become amethyst color with a tint well
become transparent feeling
Also you can confirm oil ride
Given the color in this situation, it was
sprayed all over the whole of the solution
obtained by diluting the sugar 20 percent
corresponds to a 20% salt waterTray takes a gradient method, took a storage
method that attempted to drip of exclusion.

I Irodzukigami been this degree after 24 hours
Drip is not seen

We were shooting under bright lighting. It has
become a shade, such as using chemicals
Chemicals

are

not

used

at

all,

the

concentration regulation of salt and sugar, wasfurther carried out such a coloring in theregulationofstoragemanagement

temperature

Burnt tuna can not be used, it is considered a thing of the past. Tuna is a leading
brokerage trader had described worth is determined by the hue.

Brighten the shade of black bigeye tuna meat
By the tint dark of November 26 bigeyetuna, has been missing colors In less than a
few minutes seawater + Gmo preparation
solution was sprayed on the entire 100cc.
We will store up tomorrow at a temperature
management -2 ℃ blower air cooling
After spraying, and he has clarity varies
bright and not stand even a few seconds
At the Chiai muscle is seen green strange
Clearly whether the boundary of the area
come out tomorrow?
Photos at the time of 18 hours
It is getting back to the bright vermilion
return is clarity
Have dropped to about 30cc of about
refrigerator floor drip of outflow is seen

Chiai muscle from the shade of smoldering
gray, has been recovered to dark red hue
came out transparency
Funk has been missing as compared toyesterday.

Additional 24 hours after 6 hours
Tint will have become even better

It looks whitish in the ride of oil
Drip in like taken almost missing, andlong-term operation ship tuna distinctive
flavor

The inside of theshade has been
improved
I will admit thegreen
pigmentation

Photo under fluorescent lights
We have come back to fresh shades that this way
transparency
I will admit only cracking slightly. Interferenceof seen good

I admit some of the green dye.

The ultrasonic inspection process after bigeye
Spine contact portion is observed in theecho Gee Nick
Inside it will be seen in the relatively
delicate uniform echo

Muscle fiber shows the obscure wavy
irregular hypoechoic
Suji

seen

a

smoothequalclarity,acknowledge the chronic point-like echohate it shows the preservation of muscle
fibersMuscle fiber is unclear muscle intervalshows the relatively conserved hypoechoic
Suji

seen

a

smoothequalclarity,acknowledge the chronic point-like echohate it shows the preservation of muscle
fibers
We will admit the echo Gee Nick area
inside the invasive spine from the contact
portionStorage stability of muscle fibers good
Streaks are observed in the smooth andevenly orderly

Spine contact portion has sores is only

It is seen a border

Since this area is good shade in the firm saw quality
I've cut this part to sashimi

Seen there is a shade better clarity
Partial matching the echo when Nick area
Seen it was not possible to cut into sashimi andsores, drip are fully missing
Spine contact portions
Chiai muscle side
No bleeding of drip

Complexion well, it has been cut to a delicious
sashimiNo bleeding of drip
This bigeye we have been evaluated in quality, which is said to be long-term can besaved is the a is generally burnt not ship tuna. Reduction of echo Gee Nick layer andsignificant ultrasonic transparency of tuna around specific spine and burnt on theultrasound observed that was seen, and to the ultrasonic connoisseur on burnt fromthat area that actually match had sores It is reasonable. Burnt to ultrasonicconnoisseur terms are not.

Taste thin but muscle fibers I feel delicious so good hue are stored. Color blur due to thetemperature change is small. The textured evaluated by five people, and has been
determined to be delicious.

Process for providing a safe tuna eliminates the bacteria
The most problematic bacteria of Hiroshi fish shellfish include the Vibrio
parahaemolyticus. In tuna, but Vibrio infection is relatively low for, tuna bacteria iseasy to breed if bad is high storage environment nutritious. In particular, it notes thesecondary infection of Vibrio parahaemolyticus. Tuna it will start the process as if itwere infected.

Make the tap water washed with clean environment tuna.
Eradication of basically almost Vibrio parahaemolyticus in this we will have done

But

it

will

do

the

decontamination of the surface at the germicidal lamp in further cold storage
management because there can be no perfect. Germicidal lamp use will impair the wellof care not a processing worker health, especially since you burn the eyes, and need
never be without the exposure of the skin and that it does not work with the naked eye.
Drying also conjugated with, but many bacteria will die, if you sprayed about 5 minutes
sterilization irradiation at a distance of 20 cm the surface of each of the tap water andGmo mixture because the skin also burned to death (thousand-fold dilution) .

It sterilization irradiation in a state that was further and at thefence.
It does sterilization process again in a state of being plastic pack at the time of shipment.
The Hong Kong exports to Tamiemaru, Michimaru, Motomaru, it indicates a muchround, data of Fukumaru Hitoshi Itoman

CERTIFICATE OF EXAMINATION
No.2009-B 03505 – 01 24DEC 2009 Name of Shipper

Marusan Co_Lt.a

720 Ixxxxa Uxxxe citv Oxxxxa
Minister of Health, I,abourand Welfare Registration Inspection Agency
Under The Food Sanitation I,aw
720 Kyouzuka, Ura80e City, Okinawa, 901-21

0IqNAWA PREFECTURE ENVIRONMENT SCIENCE
Telephone: 001･81･98･

FAX: 001181-98

This is to certify thatthe sample received on 22th I)ecember 2009 has been duly
examined by our laboratoryandthe results are as follows:
Quantity and Weight

Name ofApplicant Name of Goods Captured Area and Date

Number of Sample
Results Remarks

Date of Examination

Item or Examination

MetllOd or Examination

Marusan Co.Ltd

Yellowfin Tuna CWhole)
East China Sea (22 DEC 2009)

5 Carton Net,150kg

One

22 ･ 24DEC 2009(a)Vibrio p arahaemolytieu S (a)No Vlbrio parahaemolyticus was found per 25 gram.

O))Mercury contents : 0.34ppm(a)Enrichment method,using theAlkaline Peptone Water
O))Under testing by the AtomlC Absorption Spectrometry.
Y.Yamada
OPESC, DlreetOr

Quality improvement by temperature control
1/18 Minatogawa catch albacore tuna 24.5 kg example
01/18 8:00 vascular four places cut the tail to dress processing and it bled processing
start

1/21 was loin cut. Of moisture rather than the booming of blood coming out good. Aroma
there is only quality also transparent feeling fresh smell, thin tint
For block cut -7 ℃ air-cooled storage immediately after the start of the colored (01/21
10:00)

Yellowfin tuna 10 kg class hanging bled test
ShuzouArakakiultrasoniclaboratory

experiments

start

March

9,

2010

URL

https://syuzou.awk.jp
Hanging bled, deep water Gmo spraying, air blast -2 ℃ hybrid processing small size
test 20,100,309 start
The Harawata head removed immediately after dropping 1 Seri
Photos hanging 8:00 processing start4 places purse cut to tailTwo both in stock Gmo1cc spray in the spray
treatment
While it is deep sea water iced day take-away justin caseSpray treatment
Belly open
Kiln, leaving head cut
Blood came out
Fresh blood of the tint vivid and dark vermilion

24 hours
Emission amount of water 60cc (total 170cc)
Skin that has been dried, tuna
pattern is preserved
Good fin shades

Initial discharge blood changes
in the shape of coagulation gel

Clear vermilion of kidnapping
and blood began to appear.
Fishy smell can not feel

After 48 hours approximately 30cc discharged now (total 200cc) 1% emissionscommission 99% per weight. Drying also will be calculated taking into account thecommission 95%.

Discharge of clear water in the wine
color has continued

Tuna pattern is saved

Sanguinariness will not be felt

Tuna pattern has been securely stored

Toro parts by opening the belly (oil is
not riding) elasticity in shades brightvivid vermilion is saved

48 hours
Stored tuna pattern

It started discharge blood slightly
hemolysis turbidity
You do all the washing treatment
with tap water

Germicidal lamp for 10 minutes
This will burn reliably eyes juststared for about 30 seconds in the
UV-c germicidal lamp that has
been used for the sterilization ofoperating room medical field (likeme amateur was working a day
welding with the naked eye level)
Tap water cleaning

96 hours after
Remaining off Reppa is conceive photo after shipment (in household refrigerators)
Yellowfin tuna and exudes aunique vivid bright vermilion

Cut edgesharp

After 120 hours the next one (before and after the course seven days from the time ofcapture)Cut Sharp
Dark brown still state and excess moisture wasasleep not breathing I'm missing
Chiai muscle
It can not be seen oozing of blood
Mi-shitsu the muscle fiber state of preservation
good has been firmly

Observed in white fluorescent lamp
Smooth surface without disturbance of spots
and uneven wear
It can be confirmed that the main vein ispenetrated toward the center portion by
penetrating the body substanceAnd processed into mince This
processing for the people ofthe liquid diet
They were laminated to eachother and cut into sashimi to
not excessively oxidized.
General Council of Trade Unions of Japan
Shipment In this sashimi cut, get a quality improvement in the post-processing carriedout in Kimejikurasu is seen a spill none of the drip (without most of the fishing boats
there 10 kilometers gills belly caught in bad weather forgo fishing bled processing
Kimeji) things I can. It is possible to set the retention period of the extension about two
weeks of delicious eaten period by going further stacked the processing precision
management techniques.

Ultrasonic observation only burnt survey
3 million pixel monitor HDD recorder
Ultrasound probe

Raw yellowfin tuna back Simo block

Soldering iron

Strength reflected echo of baser ironboundary surface
Multiple reflection echo generated by thesoldering iron double structure
Echo by the soldering iron can be seen in
direction echo is Association

Strongburnt

formation about 3 mm
The invasion burnt inthetransverse

direction as well of
about 3 mm width
Soldering iron centerNo echo area is also
enlargedbytheinfiltration of burnt

Interface is sharp appearance
Ultrasound on this boundary
are not captured

Actuallyboundary

surfacethat captured
Part of depression has been
plugged in horizontal bar of
Mi-shitsu center was in theshrinkage is burnt with asoldering ironTo make a tuna raw jerky because Mottainai
Roughing pepper
Salt
Sugar
Since became beautiful by coloring
After

piece

cut

after

the

experiment, is to quit throw away,
we turn to tuna ham processing
experiment. We can skip the waterfor 24 hours at chilled air, andfinished

with

cold

smokedsubsequent hickory smoke.

inFresh fish stocking from Ogasawara 、It is an ultrasonicnondestructive testing as for Etelis coruscans.
Ogasawara shipment → shipping service on September 5Tokyo arrival on September 6
Midnight, September 7(It is about 9:00PM in the explanation of
the XX transportation).
It receives it at 5:00PM, September 8th.
１State at receipt①Variola louti

A State of remaining of ice
The state of preservation is in the state of the silver thaw and preservation isvery good.
B Fresh fish's quality
It transports and it evaluates it ..color shine.. well very good.
C Remarks
It actually punctures while moving to the styrene. The melting moistureleaked and it went out.
As a result, the controlling effect of the water scorch was admitted high.
When the water leak was generated because some were larger thanstandards and it overworked and it kept it in the refrigerator, theexplanation was received. It is thought that it is length array keeping
storage, and about two can be stored by the addition.

②Pristipomoides argyrogrammicus

A State of remaining of ice
The state of preservation is in the state of the water ice and preservation is
excellent. Some water scorches were admitted.
B Fresh fish's quality
Very freshness goodC Remarks
The melt of ice is about 30 percent. It was seen with the water ice. The
generation of the fresh water scorch by it is thought. It has recovered simply
to a departure clear color by the deep water scatter. If the open melt water
can be exhausted, the hole can be received in the styrene by the quality at
the same level as Variola louti.

Variola louti shipment to XYZ wild variety of parsley on
September 9It queued up in the wild variety of parsley.
XYZ Plectropomus leopadus of
the neighboring watersXYZ Plectropomus leopadus of
the neighboring waters
Ogasawara

theneighboringwatersThe

brokerage

person's

evaluation was thin, and theAuction market value is higher
than X00 yen XYZ inshore one.

The price is yesterday's fishingof the rising XYZ Variola louti
neighboring waters by one-kilo
size.

Variola louti of the Ogasawara
neighboring waters
The [ri] value cost the X00 yen
higher than one-kilo size of
XYZ while saying that it will
not be easy to sell it because it
was too large.

③ Etelis coruscans

A State of remaining of ice
The state of preservation is in the state of the water ice and preservation is
excellent. Some water scorches were admitted.
B Fresh fish's quality
Very freshness goodC Remarks
The melt of ice is about 30 percent. It was seen with the water ice. The
generation of the fresh water scorch by it is thought. It has recovered simply
to a departure clear color by the deep water scatter. If the open melt water
can be exhausted, the hole can be received in the styrene by the quality at
the same level as Variola louti.

Remarks) The Gm0 stock solution atomization to Variola louti
directly, and this shipment does the Gm0 stock solution to the
freshness maintenance seat, sees, and has received the reportfrom the cherry sea bream when paving the lower side and on,
covering, and having shipped it.

Ultrasonic nondestructive testing of Etelis coruscans
Linear probe of frequency 5MHz of use device HS-1500 andOgasawara landing 1.7 kilo in weight of specimen material Etelis
coruscans①Observation ..it is scale..
Linear probe
Inspection without jelly
It accumulates by the kind the circle
tabular of diameter 0.2mm in thickness
ten mm and the body of fish is covered
with the scale closely.

Multiple reflection artefact by influence ofscale
Muscular fiber is slightly observed.
The reflection signal of an inside bone isadmitted.

The rear side is observed from an insidebone by no echo.

②Observation that removes the scales from, and removes andprocesses Internal organs and the gills
Linear probe

The surface that removed the scales
from is

seen

with

no

ruggedness

Wave-like. If the scale is peeled off by
the state that has stuck diagonally anddeeply in the skin, the pause is caused
like this.
The scale is peeled off enough.
The

formationofthesound field

becomes insufficient ..probe thickness..
depth to 7milli from the surface. Whenthe digital matrix array is used, such ashort distance artefact is not generated.
An inside bone that can plainly observe
Muscular fiber and the muscle plate isplainly observed.
Happening

artefact

probe

defective

sticking by no ruggedness Wave-like on
surface it
Minute Muscular fiber and the muscle
plate cannot be observed by a defective
ultrasound transmission.
Muscular fiber and the muscle plate canbe plainly observed like this by theprobe

defective

stickingbynoruggedness Wave-like improvement.
Boundary of Internal organs and body
The inside is caved and echoes no by theInternal organs removal.

Laboratory results
１ When Etelis coruscans

is observed with there a scale without

processing, it stays in the observation of the position level of thebone. Because the observation of the muscle plate and Muscularfiber was difficult, the evaluation of Fleshy substance was notable to obtain data enough.
２ When it removes the scales from and Etelis coruscans isobserved, the observation of the muscle plate and Muscular fiber
is appreciable enough. However, the (7mm) observation was
difficult in slit type (1D) probe from the surface to the probe
thickness deep. It is possible to observe it from the epidermal by
lying and observing inclusion 10 level such as Mediation thing（ kiteko ） . Moreover, when 2D array is used, a free, wide
observation is possible. In addition, when the multi frequency
function is possessed, it is suggested that the reflection artefact of
the scale be able to be controlled.
Inspection charge
Surroundings supersonic wave laboratory
The checkers Name ShuzoArakaki
URL http://syuzou.awk.jp/

For tuna shape and quality
March 24, 2010 ShuzouArakaki Ultrasonic Institute issued https://syuzou.awk.jp/
We expect the tint in the tuna of shape. It was kindly professor from the direction ofFisheries Cooperative Auction House in charge of Itoman

Photo left is elongated round

Right flat back wide

Left to right, which is relish round shark belly tail of shape is tight elongated

Left slightly thin vermilion
vermilion
Left is right to admit ride of oil admit the ride of mild oil

Right amethyst color with

Quality connoisseur by yellowfin tuna compact shape

Left I seen in the somewhat flat shape that fat round
Left right of frost is seen relish the scars of shark are tight mild thinnerFlat ones taste take less of deep oil in deep vermilion After Sabai
Round thing many seen taste ride of oil subcutaneously and Harago in vermilion
thinner is slightly sweet and delicious. Shark scars also greasy for about strong favorite
whether oil of glue shark is as increases in proportion. By the way, the ratio is burnt in
the right and left so as to obtain the different data.
The difference in missing the degree of blood case of hanging bled was observed.
Ratio basis 2: good tuna in oil of riding in about 3 have been obtained moisture is lessdata
It has not reached the confidence due to the small amount of data. It may be male andfemale differences.