コンテンツメニュー

Maeda Toshimichi


Skillful Quality Evaluation Models of Dressed Puffer (Migaki)

Journal of National Fisheries University Volume 62 Issue 3 Page 99-107
published_at 2014-03
62-3-99-107.pdf
[fulltext] 4.91 MB
Title
フグ類身欠きの品質評価モデル
Skillful Quality Evaluation Models of Dressed Puffer (Migaki)
Creators Nakamura Takafumi
Creators Nakamura Makoto
Creators Ohta Hiromitsu
Creators Maeda Toshimichi
Creators Aketagawa Masako
Creators Morimoto Eiji
Source Identifiers
Creator Keywords
Tiger puffer Purple puffer quality evaluation skilled cook modeling
The techniques employed by highly skilled cooks in Shimonoseki to assess the quality of puffer meat were examined to develop a quality evaluation system for migaki fugu, or dressed puffer fish. A total of 130 Tiger puffer (Takifugu rubripes) and 215 Purple puffer (Takifugu porphyreus) were evaluated five classes for quality by cooks. The cooks were asked to rate the quality of puffers based on color of the fish body surface, texture of fish meat and fish freshness. Statistical analysis of their quality evaluations revealed that the cooks evaluated the freshness of the fish meat most highly. Quality indicators were not related to the texture of fish meat, but rather to a combination four colors on the dressed fish surface. Models were developed using color as the antecedent variable and simulations using a cache of tests were performed. The quality scores assigned by the models agreed with the evaluations of the cooks for range (e.g. 80 - 90%) of the samples tested.
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 2014-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361