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Sensory Analysis of the Taste of Ayu Sampled from Different River Environments
Food science and technology research
It is widely believed that attached diatoms are the best food source for freshwater ayu Plecoglossus altivelis (Temminck et Schlegel) in Japan. However, sensory testing by a panel consisting of 40 untrained tasters and analyses of gut content showed that there was no significant correlation between preference scores for fish taste and the dominance of diatoms in the algal assemblages fed upon by ayu in the Yahagi River, Aichi Prefecture, Central Japan. Ayu that fed on the filamentous blue-greendoi:10.3136/fstr.19.479 fatcat:ddlbktgnxbbrdpkpfxwccanefq