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URIhttp://ypir.lib.yamaguchi-u.ac.jp/fu/metadata/320
タイトル鮮魚の流通における品質推定支援モデル
タイトルヨミセンギョ ノ リュウツウ ニオケル ヒンシツ スイテイ シエン モデル
タイトル別表記Quality Estimation Support Models of the Fresh Fish in the Distribution
作成者明田川, 雅子
中村, 誠
太田, 博光
前田, 俊道
作成者ヨミアケタガワ, マサコ
ナカムラ, マコト
オオタ, ヒロミツ
マエダ, トシミチ
作成者別表記Aketagawa, Masako
Nakamura, Makoto
Ohta, Hiromitsu
Maeda, Toshimichi
著者キーワードFresh fish
K-value
Color
Quality estimation
Modeling
資料タイプtext
ファイル形式application/pdf
内容記述(抄録等)Models which ensure accurate non-destructive estimates of the freshness of fish meat(K-value)in real time are proposed to improve quality control and maintain the skill level of distributers of marine products. Six kinds of fish, each differing with respect to the hue of the fish body surface, were used to construct the models. Relationships between fish coloration and K-values from sample acquisition until 72 hours later under refrigeration at -2℃, +2℃, and +6℃ were investigated. A statistical analysis revealed that fish coloration does reflect its K-value, although the strength of the relationship differs by fish species. Three models were designed on the basis of these results, and the usefulness of each model was evaluated. The models are as follows:(1)Model to estimate the K-value of fish meat based on the coloration of the fish body surface(Model 1),(2)Model to predict the K-value of fish meat after several hours for the same fish for which the K-value was estimated with Model 1(Model 2), and(3)Model to predict the K-value of the fish meat after an arbitrary elapsed time for just-killed fish(Model 3). For all three models, a high estimation accuracy was confirmed, demonstrating their potential usefulness for quality control in the distribution of marine products.
出版者水産大学校
出版者ヨミスイサン ダイガッコウ
Nii資料タイプ紀要論文
本文言語jpn
ISSN0370-9361
掲載誌名水産大学校研究報告
64
1
開始ページ9
終了ページ27
発行日2015-12
著者版/出版社版出版社版
リポジトリIDNF0064102
ファイル64-1-9-27.pdf ( 1.7MB ) 公開日 2016-11-09
査読の有無査読あり
地域区分水産大学校