On quality estimation system based on color of the fresh fish and the skillful quality evaluation by experts.

为提高水产品销售的质量控制水平，设计了一种由拍卖商进行的鲜鱼外观评价模型。3种低体表色度鱼类（平均C ab. 7.0)被经验丰富的拍卖师分为五个等级。结合鱼的颜色和肉的新鲜度信息，分析拍卖商的外观评价，表明从胸部到身体中心的颜色最能反映肉的外观评价和新鲜程度。以鱼体表面的四个颜色指标为解释变量，建立统计模型和模糊推理模型，并进行评价。所获得的结果与拍卖商对鱼外观的检查一致，确定性超过70%。这些结果证实了所提出的方法的有效性，它结合了拍卖人的知识，在一个强大的海洋产品质量评估系统的设计。

A model of the appearance evaluation of fresh fish conducted by auctioneers was designed to improve quality control in the distribution of marine products. Three kinds of fish with low body-surface chroma(mean C ab. 7.0) were graded into five classes by experienced auctioneers. Analysis of appearance evaluations by auctioneers, combined with information on fish coloration and meat freshness, indicated that the color over the central from the thorax in the body best reflected the appearance evaluation and the degree of freshness of the meat. Statistical models and fuzzy inference models were then constructed using four color indexes set on the surface of fish bodies as explanatory variables and evaluated. The results obtained corresponded with the inspections of fish appearance by auctioneers with a certainty of more than 70%. These results confirm the validity of the proposed method, which incorporates the knowledge of auctioneers in the design of a robust marine-product quality evaluation system.