The process of salt permeation into fish meat was studied using magnetic resonance imaging (MRI) and salt diffusion simulation. MRI measurements of a fish body rubbed with salt powder were carried out, using various echo times to calculate the relaxation time ¹H T₂ and construct a ¹H T₂ map. The ¹H T₂ values were measured for fish fillets immersed in various salt concentrations to obtain the relationship of ¹H T₂ to the salt concentration. This was used to convert the ¹H T₂ map to the salt distribution in the fish body. The results showed that the method of taking out the internal organs and rubbing salt into the fish body and the abdominal cavity led to a more homogeneous distribution of salt after a short incubation time than the method of only rubbing salt on the surface of the fish body. This result implies that applying salt into the abdominal cavity helps to increase salt penetration and produce a homogeneous salt concentration throughout the fish. Simulations of the salt permeation into the fish body were also carried out to provide insight into the salt distribution obtained by the MRI measurements.

使用磁共振成像（MRI）和盐扩散模拟研究盐渗透到鱼肉中的过程。对用盐粉摩擦的鱼体进行 MRI 测量，使用各种回波时间计算弛豫时间¹ H  T ₂并构建¹ H  T ₂图。测量浸泡在各种盐浓度中的鱼片的¹ H  T ₂值，以获得¹ H  T ₂与盐浓度的关系。这用于转换¹ H  T ₂映射到鱼体内的盐分分布。结果表明，与仅在鱼体表面擦盐的方法相比，取出内脏并在鱼体和腹腔内擦盐的方法在较短的孵化时间后导致盐分分布更均匀。 . 这一结果意味着将盐注入腹腔有助于增加盐的渗透并在整个鱼中产生均匀的盐浓度。还进行了盐渗入鱼体的模拟，以深入了解通过 MRI 测量获得的盐分布。