Quality Evaluation Model of the Dressed Natural Tiger Puffer (Migaki) by Skilled Cooks

Abstract

This study aims to develop a quality evaluation system by analyzing the skills of experienced puffer cooks from well-established intermediary wholesalers in order to create a model for quality evaluation. A total of 80 natural tiger puffers dressed by the cooks (Migaki) were graded into five classes to determine what aspects of the surface color and meat freshness of the fish the cooks use for evaluation. Analysis of the appearance evaluation by cooks, combined with information on fish coloration and meat freshness, indicated that the cooks focus on four colors on the surface of the fish.