Application of the Covariance Structure Analysis to the Organoleptic Value and Properties of Instrumental Analysis of Raw Cod Roe

作者：Ueda Reiko^*; Araki Tetsuya; Shibata Mario; Sagara Yasuyuki; Sugiyama Kiminori; Chiba Satoshi

来源：Journal of the Japanese Society for Food Science and Technology, 2010, 57(8): 326-335.

• Instrumental analysis
• Raw cod roe
• Sensory Evaluation
• Covariance Structure Analysis

The instrumental analytical value and the organoleptic value (n = 57 6) of 18 representative raw cod roe samples were used to investigate the possibility and the limitation to apply the covariance structure analysis (CSA) as one of the evaluating methods of palatability. Three causal models were obtained as follows : 1) the evaluation of the appearance of the samples, 2) the evaluation of taste, flavor and texture, and 3) an integrated model of the models 1) and 2). The palatability of raw cod roe was found to be affected by three factors, "appearance", "smoothness", and "seasoning", while the overall preference except appearance was affected by three factors such as "cod roe flavor", "smoothness", and "seasoning". In applying this method, the value of chi-square test is considered to be improved by using a perceptual numerical value and a logarithmic value having linearity as input variables in an instrument analysis and adapting a line scale. The expansion of the applicable scope of the CSA to product development would require further investigations into the processing method and the applicable possibility to the sensory evaluation data whose number of the samples is less than 200, which is generally required for the covariance structure analysis. (Received Oct. 29, 2009; Accepted Apr. 27, 2010)

• 出版日期2010