抄録
Delicious taste of puffer meat has been determined by texture and its degree of freshness in Japan. If more exact estimation method of delicious taste is desired, the method associated with nondestructive method is most suitable. The texture of puffer meats is defined as its stiffness associated with mechanical dynamics. This paper experimentally proposes new estimation method on texture of raw puffer meat. Proposed method has been exercised by the measurement about frequency response function based on added vibration to puffer meat. This estimation method is characterized by nondestructive, quantitative, speedy and concise procedure. In this research, determination parameter on texture of puffer meat has been composed by applied non dimensional parameters called area ratio which is obtained from frequency response function of raw puffer meat.
