Non Destructive Evaluation Method about the Texture of Puffers Meat on Its Response

摘要

Delicious taste of puffer meat has been determined by texture and its degree of freshness in Japan. If more exact estimation of delicious taste is desired, the method associated with non destructive one is most suitable. The texture of puffer is defined as its stiffness associated with mechanical dynamics. This paper experimentally proposes new estimation method on stiffness of raw puffer meat. The proposed method has been exercised by the evaluation based on frequency response function obtained from its puffer meat. The proposed method is characterized by non destructive, quantitative, speedy and concise procedure more than conventional destructive method such as compression test.