4 °C - the National Sea Grant Library

Table 5. Percent response of panelists in each category for color, aroma, salt level and
firnrness - Comparison of carp precooking treatments.
Attribute and Much too Somewhat Just Right Somewhat Much too
Precook Little too Little too Much Much
Color
Oven 2 11 54 31 1
Steam 10 21 67 1 1
Aroma
Oven 1 11 51 30 7
Steam 3 16 69 10 2
Saltiness
Oven
Steam
Flavor
Oven 4 24
Steam 14 28
“just right scale used, too light to too dark
‘just right scale used, too weak to too strong
cjust right scale used, not salty to too salty
djust right scale used, too soft to too firm
13 29 44 12 1
22 32 42 3 0
53 14 3
56 2 0
Fifty-four percent of the panelists indicated the oven-cooked carp was just right in color intensity
while 67% felt the steam-cooked carp was just right in color. Interestingly, panelists felt the
oven-cooked carp was too dark (3 1% somewhat too dark and 1% much too dark) and the steamcooked
too light (2 1% somewhat too light and 10% much too light). Table 5 presents that
panelists believed the oven-cooked carp smelled somewhat too strong (30%) while a majority of
panelists deemed the steam-cooked carp just right (69%) to somewhat too weak (16%) in odor.
Directional responses further indicate that panelists would have preferred saltier and fumer
products regardless of cooking method (Table 5).
CONCLUSIONS
Canned bighead carp appears to have potential as a canned, freshwater fish product. Overall
spurner acceptance of the product concept was positive. Canned bighead carp has several
desirable characteristics which include a low fat content (cl%), a very mild taste and a white