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Analysis of skillful quality evaluation of dressed Purple puffer (Takifugu porphyreus) Migaki

Journal of National Fisheries University Volume 61 Issue 4 Page 212-219
published_at 2013-03
61-4-212-219.pdf
[fulltext] 2.87 MB
Title
マフグ身欠きの熟練的品質評価の解析
Analysis of skillful quality evaluation of dressed Purple puffer (Takifugu porphyreus) Migaki
Creators Nakamura Takafumi
Creators Nakamura Makoto
Creators Ohta Hiromitsu
Creators Aketagawa Masako
Creators Maeda Toshimichi
Creators Taira Yuichiro
Creators Morimoto Eiji
Source Identifiers [PISSN] 0370-9361
Creator Keywords
Purple puffer  quality evaluation skilled cook modeling
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.
Languages jpn
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 2013-03
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361