Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe

抄録

The optimum solution of consumer preference for color tone of commercial fresh cod roe samples has been estimated by applying multivaridate-spline (Kaseda, 2004) and regret function (Takayama et al., 2000) to color parameters [lightness (L*), redness (a*), yellowness (b*), and chroma (C*)]. Sensory evaluation was performed for 18 commercial fresh cod roe samples. Free amino acids in the samples were analyzed by high performance liquid chromatography (HPLC). The samples were also measured for surface color, moisture content, and sodium chloride content. Sweetness, color tone, sodium chloride content, and two other textural parameters in sensory evaluation were significant among the samples at the five percent level or less. The optimum solution of the surface color was found to be 45.22 in L*-value, 8.68 in a*-value, and 9.15 in b*-value. Further challenge is to investigate additional factors that influence individual consumer preference for color tone of fish roe products.