Sushi from common carp (Cyprinus Carpio): preparation method, consumer acceptance and economic and financial viability

Piotr Kulawik , Joanna Tkaczewska , Marzena Zając , Andrzej Szymkowiak , Władysław Migdał

Abstract

The paper evaluates and describes the possibility of using common carp (Cyprinus carpio) as an ingredient for sushi production. The carp fillets were subjected to various treatments resulting in creation of three types of marinated carp fillets, two types of carp tartare and one type of baked carp which were used as ingredients for six different maki sushi rolls. The consumer’s acceptance tests were performed on 97 respondents, who evaluated the appearance, texture, odour, taste and overall quality of created sushi rolls using the 9-point hedonic scale. All sushi rolls were not only acceptable, but also desirable by the consumers, from which 86.6% reported the willingness to purchase such prepared sushi set in the future. The economic analysis showed that using carp instead of salmon or tuna may be profitable. The sushi rolls were also analyzed for heavy metal content (Hg, Cd, Ni, Pb, As). High levels of cadmium, nickel and arsenic were detected in all created sushi rolls. The study proves that common carp can be a desirable and economically viable option as a sushi ingredient.
Author Piotr Kulawik
Piotr Kulawik,,
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, Joanna Tkaczewska
Joanna Tkaczewska,,
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, Marzena Zając
Marzena Zając,,
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, Andrzej Szymkowiak (WZ / KHiM)
Andrzej Szymkowiak,,
- Department of Trade and Marketing
, Władysław Migdał
Władysław Migdał,,
-
Journal seriesAnnals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology, [Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology], ISSN 1843-5157, e-ISSN 2068-259X, (N/A 20 pkt)
Issue year2019
No43(2)
Pages157-172
Publication size in sheets0.75
Keywords in PolishSushi, karp, ocena konsumencja, test akceptacji konsumenta, pozostałości metali ciężkich, opłacalność ekonomiczna
Keywords in Englishsushi, carp, consumer acceptance test, heavy metal residues, economic viability
ASJC Classification1106 Food Science; 2209 Industrial and Manufacturing Engineering
DOIDOI:10.35219/foodtechnology.2019.2.11
URL http://www.ann.ugal.ro/tpa/Anale%202019/vol%202/11%20Kulawik%20et%20al.pdf
Languageen angielski
Score (nominal)20
Score sourcejournalList
ScoreMinisterial score = 20.0, 03-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.121
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