Objective Scoring Method for Grilled Fish Quality.

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  • アジ焼き魚の品質評価のための質問票の作成
  • アジ ヤキザカナ ノ ヒンシツ ヒョウカ ノ タメ ノ シツモンヒョウ ノ サ

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Abstract

A score sheet for evaluation of grilled fish was established. The terms describing the general view of grilled fish were collected by interviewing with 5 professional Japanese cook masters, and a final selection of terms was made from answers from 60 professional Japanese cook masters. We then allocated 100 points in total to all the selected terms from interviews with 9 professional Japanese cook masters. After a sensory evaluation of common horse mackerel had been made under various grilling conditions with the trained panel, a multiple regression analysis was conducted. The final score sheet comprises seven terms, with three to five explanatory words for each term. The seven selected terms which are thought to best convey the quality of grilled fish and their assigned importance points are as follows: shape of the whole fish (10 points), condition of the surface (8 points), scorching (6 points), grilled color (20 points), handle with chopsticks (6 points), juiciness (25 points) and taste (25 points). Using this sheet, a sensory evaluation of many kinds of grilled common horse mackerel of various quality was carried out by the consumer panel. The correlation coefficient between the score by the trained panel and that by the consumer panel was 0.98.

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