OBJECTIVE SCORING METHOD FOR GRILLED FISH QUALITY

A score sheet for evaluation of grilled fish was established. The term s describing the general view of grilled fish were collected by interv iewing with 5 professional Japanese cook masters, and a' final selecti on of terms was made from answers from 60 professional Japanese cook m asters. We then allocated 100 points in total to all the selected term s from interviews with 9 professional Japanese cook masters. After a s ensory evaluation of common horse mackerel had been made under various grilling conditions with the trained panel, a multiple regression ana lysis was conducted. The final score sheet comprises seven terms, with three to five explanatory words for each term. The seven selected ter ms which are thought to best convey the quality of grilled Bah and the ir assigned importance points are as follows : shape of the whole fish (10 points), condition of the surface (8 points), scorching (6 points ), grilled color (20 points), handle with chopsticks (6 points), juici ness (25 points) and taste (25 points). Using this sheet, a sensory ev aluation of many kinds of grilled common horse mackerel of various qua lity was carried out by the consumer panel. The correlation coefficien t between the score by the trained panel and that by the consumer pane l was 0.98.