open access

https://hdl.handle.net/2115/52072

Quality Evaluation as Food of Chum Salmon Captured during Spawning Migration

日本語

1987

日本水産学会

Bulletin of the Japanese Society of Scientific Fisheries

53(3)

479-486

In order to find out the most reliable index to predict the quality of the chum salmon captured during the spawning migration, measurements of body weight, body length, age, condition factor, gonadosomatic index, hepatosomatic index, proximate composition of the muscle, Hunter Lab values of meat color in relations to the organoleptic evaluation of the chum salmon dish were made using 61 fish as samples. By observing the results obtained by principal component analysis, it was suggested that all of the biological characteristics measured do not have a direct correlation with the quality of the chum salmon as food. It was suggested by principal component analysis that the Hunter a value and b value of the meat were the most reliable index to predict the quality of the chum salmon as food.

学術雑誌論文

Version of Record

© 1987 The Japanese Society of Fisheries Science

0021-5392

1349-998X