108 Non Destructive Evaluation Method about the Texture of Puffers Meat

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  • OHTA Hiromitsu
    Dept. of Ocean Mechanical Engineering, National Fisheries University
  • NAKAMURA Makoto
    Dept. of Ocean Mechanical Engineering, National Fisheries University
  • EZOE Satoru
    Dept. of Ocean Mechanical Engineering, National Fisheries University
  • MORIMOTO Eiji
    Dept. of Ocean Mechanical Engineering, National Fisheries University

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Other Title
  • 108 フグ肉の動特性に基づいた非破壊食感評価法 : 周波数応答評価法の改良による高精度化(セッション2 評価・診断II)

Abstract

Delicious taste of puffer meat has been determined by texture and its degree of freshness in Japan. If more exact estimation method of delicious taste is desired, the method associated with nondestructive method is most suitable. The texture of puffer meats is defined as its stiffness associated with mechanical dynamics. This paper experimentally proposes new estimation method on texture of raw puffers meat. Proposed method has been exercised by the measurement about frequency response function based on added vibration to puffer meat. This estimation method is characterized by nondestructive, quantitative, speedy and concise procedure. In this research, determination parameter on texture of puffer meat has been composed by applied non dimensional parameters called area ratio which is obtained from frequency response function of raw puffer meat.

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