Sensory Evaluation of the Eating Quality of Orange-Cultured Red Sea Bream Sashimi by Blind Test

DOI Web Site 5 References Open Access
  • XING Lu
    Graduate student in Tokyo University of Marine Science and Technology
  • OISHI Taro
    Tokyo University of Marine Science and Technology

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Other Title
  • ブラインド試験によるミカン養殖マダイの刺身の嗜好型官能評価
  • Comparison Based on Subject and Sample Attributes
  • －被験者および試料属性に基づく比較－

Abstract

Blind tests were conducted to evaluate the taste and sensory properties of orange-cultured red sea bream (OCRSB). OCRSB belly was rated statistically higher than regular back for three items: total, color, and smell. An analysis by sex showed that the color and smell of OCRSB belly rated significantly higher for males than females. An analysis by country of origin showed that several items related to the belly or back rated higher for Chinese OCRSB than Japanese OCRSB.

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