2014 Volume 26 Issue 4 Pages 781-792
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 560 fish 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. Fuzzy inference models were then constructed and evaluated using the colors as four antecedent-part variables, and results corresponded with the assessments by cooks with more than 80% certainty. The results confirm the validity of the proposed method, which incorporates the knowledge of skilled cooks in the design of the Migaki quality evaluation system.