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

烧烤是最受欢迎的鱼类烹饪方法之一，日本人很欣赏烤鱼的味道。然而，烤鱼是困难的，因为不容易控制燃烧器温度或知道鱼肉的中心是否已经完全煮熟。我们首先为烤鱼建立了一个评分表。评分表包括七个术语，每个术语有三到五个解释性单词。以下是七个被认为最能表达烤鱼质量及其重要性的术语：整鱼形状（10分）、表面状况（8分）、表面的烤色（20分）、是否容易用筷子处理（6分）、多汁性（25分）和味道（25分）。所用的三种热源是木炭，布鲁斯特式燃气燃烧器和本生式燃气燃烧器。快速燃烧器在本生型喷嘴上有一个钢盖，将气体燃烧器的对流热量转化为辐射热量。这些热源的温度为700摄氏度的木炭烧烤和820摄氏度的brust-type烧烤。在此条件下，对鱼进行两面各5 min的烧烤，比较3种加热装置的烤鱼质量，结果表明，在重量、水分和脂肪含量方面，3种加热装置的烤鱼质量无显著差异。利用所建立的质量评分表对三种烤鱼进行感官评定。用木炭烤的鱼的得分最高，但与用烧烤器烤的鱼没有显著差异。扫描电子显微镜显示，用木炭和烧烤器烤的鱼的表皮下有油滴。

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.