| Project/Area Number |
25330302
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Soft computing
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| Research Institution | National Fisheries University |
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Principal Investigator |
NAKAMURA Makoto 独立行政法人水産大学校, その他部局等, 教授 (40399639)
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| Research Collaborator |
OHTA Hiromitsu
TOKUNAGA Kazuhiro
MAEDA Toshimichi
AKETAGAWA Masako
KOGAMI Kenichiro
SAKAI Hajime
TAKENAKA Teruo
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2013: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | ファジィ推論 / 鮮魚 / 品質推定 / モデル化 / ファジィ / 身欠き / 鑑別 |
|---|
| Outline of Final Research Achievements |
Models which ensure accurate non-destructive estimates of the freshness of fish meat (K value) in real time are proposed to improve quality control and maintain the skill level of distributers of marine products. Six kinds of fish, each differing with respect to the hue of the fish body surface, were used to construct the models. Relationships between fish coloration and K values from sample acquisition until 72 hours later under refrigeration at -2℃, +2℃, and +6℃ were investigated. The fuzzy inference models to estimate the K-value of fish meat based on the coloration of the fish body surface were designed on the basis of these results, and the usefulness of each model was evaluated. For all models, a high estimation accuracy was confirmed, demonstrating their potential usefulness for quality control in the distribution of marine products.
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