Skip to main content
ARS Home » Research » Publications at this Location » Publication #66683


item Freeman, Donald

Submitted to: Proceedings of Tropical & Subtropical Seafood Science Technology Society
Publication Type: Abstract Only
Publication Acceptance Date: 6/13/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Bighead carp (Hypophthalmichthys nobilis) have been raised in Arkansas, as a polyculture species, since the 1970's in efforts to improve water quality in catfish ponds. Early market studies indicated that fresh bighead carp was readily accepted by U.S. consumers for its taste, but was deemed too bony. Since canning softens bones, a canned bighead product may have potential in the U.S. market. Despite the emergence of frozen, convenience products and the more ready availability of fresh seafood, canned seafood is still consumed by more U.S. households than any other fish product form. Salmon-style (bones in) products have shown the most promise from yield and processing cost perspectives. Canned bighead carp is light in color and contains less than 1% fat with 16% protein. Consumer panels, of 100 individuals each, evaluated canned bighead produced by one of three preretort, cooking treatments (steam, oven, no heat). Consumers were not told the identity of the fish under consideration. Consumer responses were obtained by use of a hedonic scale for acceptability (appearance, liking, flavor) and the Just About Right (JAR) scale for directional information on color, aroma, salt, firmness and moistness. Panelists also were asked how they would use the product and how it compared to other canned fish products including willingness to pay compared to similar fish products. Acceptability scores for the steam cooked products were good, with >50% giving ratings of "like very much" or "like moderately". The attribute receiving the lowest JAR was salt level. Sixty-seven percent of the panelists indicated a willingness to pay as much for the canned carp as canned tuna. Panelists indicated that smoke flavored product and a teriyaki style would be viable line extensions.