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URIhttp://ypir.lib.yamaguchi-u.ac.jp/fu/metadata/129
タイトルマフグ身欠きの熟練的品質評価の解析
タイトルヨミマフグミガキ ノ ジュクレンテキ ヒンシツヒョウカ ノ カイセキ
タイトル別表記Analysis of skillful quality evaluation of dressed Purple puffer (Takifugu porphyreus) Migaki
作成者中村, 尭史
中村, 誠
太田, 博光
明田川, 雅子
前田, 俊道
平, 雄一郎
森元, 映治
作成者ヨミナカムラ, タカフミ
ナカムラ, マコト
オオタ, ヒロミツ
アケタガワ, マサコ
マエダ, トシミチ
タイラ, ユウイチロウ
モリモト, エイジ
作成者別表記Nakamura, Takafumi
Nakamura, Makoto
Ohta, Hiromitsu
Aketagawa, Masako
Maeda, Toshimichi
Taira, Yuichiro
Morimoto, Eiji
著者キーワードPurple puffer 
quality evaluation
skilled cook
modeling
資料タイプtext
ファイル形式application/pdf
内容記述(抄録等)The knowledge of skilled cooks at the Shimonoseki fish market was analyzed to develop a quality evaluation system for dressed Purple puffer (Takifugu porphyreus) Migaki. To determine what aspects of fish surface color, freshness and texture are used by cooks for the evaluation its quality, a total of 145 fish were dressed and graded into five classes by the cooks. Then, the color and freshness of the meat were investigated every 24 hours, at 0-, 24, 48, and 72-hour time points. Analysis of the cooks' visual evaluation in comparison with the recorded information on fish color and meat freshness indicated that the cooks' evaluations accurately corresponded to the actual freshness of the meat. A statistical model was then constructed and evaluated using the colors recorded at these time points as four explanatory variables; the results corresponded to the assessments made by the cooks with 60% certainty. These results confirmed the validity of the quality evaluation system proposed here, which incorporates the knowledge of skilled cooks into its design for evaluating the quality of dressed purple puffer.
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
61
4
開始ページ212
終了ページ219
発行日2013-03
著者版/出版社版出版社版
リポジトリIDNF0061405
ファイル61-4-212-219.pdf ( 2.9MB ) 公開日 2016-09-27
査読の有無査読あり
地域区分水産大学校