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マフグ身欠きの熟練的品質評価の解析
https://fra.repo.nii.ac.jp/records/2012010
https://fra.repo.nii.ac.jp/records/20120105fec99d4-8de0-4422-b69c-9f4e3fdc2925
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_61_212.pdf (1.7 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2024-10-11 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | マフグ身欠きの熟練的品質評価の解析 | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Analysis of skillful quality evaluation of dressed Purple puffer (Takifugu porphyreus) Migaki | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | Purple puffer; quality evaluation; skilled cook; modeling | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| アクセス権 | ||||||||||||||||||
| アクセス権 | open access | |||||||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||||||
| 著者 |
中村, 尭史
× 中村, 尭史× 中村, 誠× 太田, 博光
WEKO
2651
× 明田川, 雅子× 前田, 俊道
WEKO
1234
× 平, 雄一郎× 森元, 映治 |
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | 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. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 61, 号 4, p. 212-219, ページ数 8, 発行日 2013-03 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 水産大学校 | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| 出版者 | ||||||||||||||||||
| 出版者 | National Fisheries University | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||||||
| 収録物識別子 | 0370-9361 | |||||||||||||||||
| 書誌レコードID | ||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||
| 収録物識別子 | AN00124678 | |||||||||||||||||
| 情報源 | ||||||||||||||||||
| 識別子タイプ | Local | |||||||||||||||||
| 関連識別子 | fishu_k_61_212 | |||||||||||||||||
| 関連サイト | ||||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010852046 | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 関連名称 | agriknowledge | |||||||||||||||||
