Abstract
In order to find out the most reliable index to predict the quality of the chum salmon captured during the spawning migration, measurements of body weight, body length, age, condition factor, gonadosomatic index, hepatosomatic index, proximate composition of the muscle, Hunter Lab values of meat color in relations to the organoleptic evaluation of the chum salmon dish were made using 61 fish as samples.
By observing the results obtained by principal component analysis, it was suggested that all of the biological characteristics measured do not have a direct correlation with the quality of the chum salmon as food. It was suggested by principal component analysis that the Hunter a value and b value of the meat were the most reliable index to predict the quality of the chum salmon as food.
