WEKO3
アイテム
鮮魚の流通における品質推定支援モデル
https://fra.repo.nii.ac.jp/records/2012060
https://fra.repo.nii.ac.jp/records/2012060f4fe05b1-95b3-43dd-a837-0d4e53b987b1
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_64_9.pdf (2.0 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 | 鮮魚の流通における品質推定支援モデル | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Quality Estimation Support Models of the Fresh Fish in the Distribution | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | Fresh fish; K-value; Color; Quality estimation; 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 |
明田川, 雅子
× 明田川, 雅子× 中村, 誠× 太田, 博光
WEKO
2651
× 前田, 俊道
WEKO
1234
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | Models which ensure accurate non-destructive estimates of the freshness of fish meat (K-value) in real time are proposed to improve quality control and maintain the skill level of distributers of marine products. Six kinds of fish, each differing with respect to the hue of the fish body surface, were used to construct the models. Relationships between fish coloration and K-values from sample acquisition until 72 hours later under refrigeration at -2℃, +2℃, and +6℃ were investigated. A statistical analysis revealed that fish coloration does reflect its K-value, although the strength of the relationship differs by fish species. Three models were designed on the basis of these results, and the usefulness of each model was evaluated. The models are as follows: (1) Model to estimate the K-value of fish meat based on the coloration of the fish body surface (Model 1), (2) Model to predict the K-value of fish meat after several hours for the same fish for which the K-value was estimated with Model 1 (Model 2), and (3) Model to predict the K-value of the fish meat after an arbitrary elapsed time for just-killed fish (Model 3). For all three models, a high estimation accuracy was confirmed, demonstrating their potential usefulness for quality control in the distribution of marine products. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 64, 号 1, p. 9-27, ページ数 19, 発行日 2015-12 |
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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_64_9 | |||||||||||||||||
| 関連サイト | ||||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010921988 | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 関連名称 | agriknowledge | |||||||||||||||||
