Analysis of the Quality Evaluation of Fresh Fish by Skillful Auctioneers

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Other Title
  • 鮮魚の熟練的品質評価の解析
  • 鮮魚の熟練的品質評価の解析 : 彩度の低い魚種の外観評価について
  • センギョ ノ ジュクレンテキ ヒンシツ ヒョウカ ノ カイセキ : サイド ノ ヒクイ ギョシュ ノ ガイカン ヒョウカ ニ ツイテ
  • —On Appearance Evaluation of Low Chroma Body-Surface Fish Species—
  • －彩度の低い魚種の外観評価について－

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A model of the appearance evaluation of fresh fish conducted by auctioneers was designed to improve quality control in the distribution of marine products. Three kinds of fish with low body-surface chroma (mean C*ab ≤ 7.0) were graded into five classes by experienced auctioneers. Analysis of appearance evaluations by auctioneers, combined with information on fish coloration and meat freshness, indicated that the color over the central from the thorax in the body best reflected the appearance evaluation and the degree of freshness of the meat. Statistical models were then constructed using four color indexes set on the surface of fish bodies as explanatory variables and evaluated. The results obtained corresponded with the inspections of fish appearance by auctioneers with a certainty of more than 70%. These results confirm the validity of the proposed method, which incorporates the knowledge of auctioneers in the design of a robust marine-product quality evaluation system.

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