書誌事項
- タイトル別名
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- Sensory Evaluation of the Eating Quality of Orange-Cultured Red Sea Bream Sashimi by Blind Test
- Comparison Based on Subject and Sample Attributes
- －被験者および試料属性に基づく比較－
抄録
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.
収録刊行物
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- フードシステム研究
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フードシステム研究 29 (4), 225-230, 2023
日本フードシステム学会
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詳細情報 詳細情報について
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- CRID
- 1390014039002385536
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- ISSN
- 18845118
- 13410296
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可