Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.

烤鱼品质客观评分方法及各种热源对烤鱼品质的影响

• 批准号: 07458001
• 负责人: HATAE Keiko
• 金额: $ 5.38万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1995
• 资助国家: 日本
• 起止时间: 1995 至 1996
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07458001/
• 关键词: grilled fish; scoring sheet; questionnaire; charcoal; brust-style gas burner; bunsen-style gas burner; sensory evaluation; scanning electron microscopy; 魚; 焼く

Grilling is one of the most popular methods for cooking fish, and Japanese people appreciate the taste of grilled fish. However, grilling fish is difficult since it is not easy to control the burner temperature or to know whether the center of the fish meat has been fully cooked or not. We first established a scoring sheet for grilled fish. The score sheet comprises seven terms, with three to five explanatory words for each term. The seven selected terms which are thought to best convey the quality of grilled fish and their assigned importance points are as follows : shape of the whole fish (10 points), condition of the surface (8), grilled color of the surface (20), easy or not easy to handle by chopticks (6), juiciness (25), and taste (25).The three heat sources used were charcoal, the brust-style gas burner and the bunsen-style gas burner. The brust burner has a steel cover over bunsen-type nozzles to convert the convected heat from the gas burner into radiant heat. The temperatures of these heat sources were 700 ﾟC for the charcoal grill and 820 ﾟC for the brust-type grill. Fish were then grilled at on both sides for 5 min each under these grilling conditions, and the quality of the grilled fish from the three different heating devices was compared.There was no significant difference in the weight, nor in the moisture and lipid contents among them. Sensory evaluation of the three kinds of grilled fish was carried out by using the quality scoring sheet which had been established. The score for the fish grilled by charcoal was the highest, but not significantly different from that grilled by the brust-style grill.Scanning electron microscopy revealed droplets of oil under the surface skin of the fish grilled by the charcoal and brust-style devices.

烧烤是最受欢迎的烹调鱼类的方法之一，日本人欣赏烤鱼的味道。然而，烤鱼是困难的，因为它不容易控制炉子的温度，也不容易知道鱼肉的中心是否已经完全煮熟。我们首先建立了烤鱼的打分表。成绩表包括七个学期，每个学期有三到五个解释字。被认为最能反映烤鱼质量的七个术语及其指定的要点如下：整条鱼的形状(10分)、表面状况(8分)、表面的烤色(20分)、筷子容易或不容易处理(6分)、多汁(25分)和味道(25分)。所用的三个热源是木炭、Brust式燃气燃烧器和本生式燃气燃烧器。Brust燃烧器在本生型喷嘴上有一个钢盖，将燃气燃烧器的对流热量转换为辐射热。这些热源的温度分别为木炭烤架700ﾟC和Brust类型烤架820ﾟC。然后在此条件下将鱼在两侧各烤5min，并比较三种不同加热装置的烤鱼的质量，它们之间的重量、水分和脂肪含量没有显著差异。利用建立的品质评分表对三种烤鱼进行感官评定。木炭烤鱼的得分最高，但与Brust式烤架烤的鱼没有显著差异。扫描电子显微镜显示，木炭和Brust式设备烤鱼的表面皮肤下有油滴。

项目成果

Keiko Hatae, Rieko Yoshimura, Atsuko Shimada, and Satomi Sugiyama: "Objective Scoring Method for Grilled Fish Quality" Nippon Shokuhin Kagaku Kogaku Kaishi. Vol.43, No.12. 1314-1322 (1996)

Keiko Hatae、Rieko Yoshimura、Atsuko Shimada 和 Satomi Sugiyama：“烤鱼质量的客观评分方法”Nippon Shokuhin Kagaku Kogaku Kaishi。

畑江敬子・吉村理恵子・島田淳子・杉山智美: "アジ焼き魚の品質評価のための質問票の作成" 日本食品科学工学会誌. 43巻12号. 1314-1322 (1996)

Keiko Hatae、Rieko Yoshimura、Junko Shimada、Tomomi Sugiyama：“烤竹荚鱼质量评估问卷的创建”日本食品科学技术学会杂志第 43 卷，第 12 期。1314-1322（1996 年）。