- 著者
- 邢 璐 大石 太郎
- 出版者
- 日本フードシステム学会
- 雑誌
- フードシステム研究 (ISSN:13410296)
- 巻号頁・発行日
- vol.29, no.4, pp.225-230, 2023 (Released:2023-03-23)
- 参考文献数
- 21
Blind tests were conducted to evaluate the taste and sensory properties of orange-cultured red sea bream (OCRSB). OCRSB belly was rated statistically higher than regular back for three items: total, color, and smell. An analysis by sex showed that the color and smell of OCRSB belly rated significantly higher for males than females. An analysis by country of origin showed that several items related to the belly or back rated higher for Chinese OCRSB than Japanese OCRSB.