4 °C - the National Sea Grant Library

,$mory Analysis. Sensory data were analyzed as described in Mailgaard, et al. (199 1).
Analyses of Variance were performed for attribute liking rated on 7-point hedonic scales for
appearance, overall liking, and flavor.
Acceptability and Marketing Attitudes. Panelists were asked to compare the carp products
with similar canned fish products and rank them as better than, equal to, or not as good as the
&er products. Purchase intentions were estimated by asking open-ended questions related to
willingness to pay as much as for the carp as other similar products.
Attribute Diagnostics. To determine product attribute direction for change, frequency
distributions were calculated for 5-point Just Right scales for color, aroma, salt, firmness and
moistness (Mailgaard, et al., 1991). Categories of not enough and too much were compared to
determine direction for change.
RESULTS AND DISCUSSION
The proximate composition of raw carp loins and the canned products are presented in Table
1. Heating causes various physical and chemical changes in canned fish products (Lazos, 1995).
There was a decrease in moisture after canning which probably could be attributed to the
moisture loss experienced during the precooking step as well as to protein denaturation during
thermal processing (Table 1). The precooking treatment affected the water content of the canned
products with moisture loss being more profound in the oven-cooked samples compared to the
steam-cooked samples. During precooking, loins lost approximately 20% weight in the dry
conditions of the oven compared to losing approximately 13% in the wet environment of the
steam cabinet (data not shown). Obviously, the meat rehydrated, to some extent, in the can since
moisture contents of the two canned products didn’t vary more than 4.5% (Table 1). Percent
lipid, protein and ash of the canned carp varied little from the raw carp. Protein and lipid
contents were slightly greater in the two canned products which most likely can be attributed to
moisture loss during the precooking step prior to canning.
Table 1. Proximate compostion of raw and canned carp.
Percent
Carp Form HZ0 Protein Lipid
Raw 83.0 16.5 0.7
Oven-Baked 78.6 16.9 ct.8
Steam-Baked 80.9 16.6 0.7
Ash
1.7
1.7
1.7