WEKO3
アイテム
フグ類身欠きの品質評価モデル
https://fra.repo.nii.ac.jp/records/2012030
https://fra.repo.nii.ac.jp/records/2012030ca9eafcc-7281-4a09-acb4-d329b8ef8b8e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_62_99.pdf (1019.3 KB)
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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 | フグ類身欠きの品質評価モデル | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Skillful Quality Evaluation Models of Dressed Puffer (Migaki) | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | Tiger puffer; 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
× 前田, 俊道
WEKO
1234
× 明田川, 雅子× 森元, 映治 |
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | 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. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 62, 号 3, p. 99-107, ページ数 9, 発行日 2014-03 |
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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_62_99 | |||||||||||||||||
| 関連サイト | ||||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010921743 | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 関連名称 | agriknowledge | |||||||||||||||||
