Quality estimation model of dressed Tiger puffer by skillful cook in the Shimonoseki market

Abstract

This study aims at constructing quality evaluation system of fresh fish. The appearance evaluation of dressed Tiger puffer by a cook of fish market was analyzed by statistical technique, and the relationship between the quality of the fish meat was examined. Some useful variables which show the color of fish body were extracted, and the fuzzy inference model which evaluates the quality of the fish using these variables was constructed. A moderate agreement between the simulated results and experiments is obtained, which implies the usefulness of the present system.