Submitted to: Journal of Aquatic Food Product Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/18/1998
Publication Date: N/A
Interpretive Summary: Previous studies have indicated that a canned bighead carp product has potential as an alternative fish product. Alternative fish products and alternative species would allow Arkansas fish farmers to expand their yields and marketing opportunities. Consumer panels have indicated that final product taste and appearance are dramatically different depending on whether raw carp loins are cooked in steam or by convection oven. However, past studies did not develop detailed information on processing yields or the marketing potential of the two differently processed products. As part of ongoing product development efforts, this study was initiated to develop finish product yields and compare the effects of moist and dry cooking on sensory quality and acceptability. The consumers were not told the identity of the fish under consideration. Consumers were asked open-ended questions about how the products compared to canned tuna, salmon and mackerel. Processing yields were low (20%) for both methods of preparing the carp. Consumers enjoyed eating both products with the steam-cooked carp being slightly more preferred than the oven- cooked carp. As found in earlier studies, a majority of consumers indicated that canned bighead carp was better than or equal to canned tuna and that they would be willing to pay as much for the canned bighead carp as tuna.
Technical Abstract: Canned bighead carp has shown potential as a freshwater fish product. Canned products made from bighead carp loins that had been either cooked in steam or a convection oven were evaluated by consumer panels. The consumers were not told the identity of the fish under consideration. Acceptability was estimated by use of hedonic scales for sensor attributes, open-ended questions about how the products compared to similar canned fish products, and the just right scale for attribute direction for change. Willingness to pay compared to similar products also was determined for each product. Both carp products were considered light in color and reminiscent of albacore tuna. Acceptability of both products was good with the steam-cooked carp products being slightly more preferred. For the sensory attribute, "overall liking," 54% of panelists rated the steam-cooked product as either like very much or like moderately. Sixty-seven percent of panel members indicated that the steam- processed carp was better than or equal to canned tuna and 67% would be willing to pay as much for that particular carp product as standard, canned tuna.