Thesis - Open Access
Master of Science (MS)
Carp constitutes one of South Dakota's relatively untapped natural resources. Mis-named a trash fish, it represents a largely unappreciated source of high biological protein food. Little research has been developed to date concerning this vigorous and adaptable fresh-water fish. In Asian and European countries the carp has long been cultivated as a desirable food fish. Introduced into the waters of this country however, the carp competed so successfully against game fish that it soon lost favor. Methods for eliminating carp from lakes and rivers have proved only partially effective. Prejudice against carp as a desirable food fish has continued to grow along with a curious reputation for poor flavor. Some success has been realized in creating a market for carp as frozen fish sticks or portions. Limited experimental work has been done using carp in fish sausage or fish weiners. Thousands of pounds of carp are harvested each winter from South Dakota lakes and shipped to eastern markets, where they are readily accepted as fresh lake fish. Smoked carp has found limited acceptance with procedures for the smoking remaining generally, a family recipe and the· operation of single-family size. Carp has been canned and found successful consumer acceptance as long as the name carp was not prominently displayed on the label. In 1966 fish studies were instituted by the United States Fish and Wildlife Services to investigate yields, processing procedures and product preparations of carp taken from South Dakota waters. It seemed timely to investigate factors involved in the fresh flavor of carp using both subjective and objective tests to determine, if possible, if (a) habitat is a factor in flavor; if (b) a given area of the carp can. be predictably linked to unacceptable flavor; if (c) size, or age, is a factor in unacceptable flavor; and if (d) proximate analysis findings could be correlated to the findings of organoleptic test findings.
Library of Congress Subject Headings
Fish as food
South Dakota State University Theses
Number of Pages
South Dakota State University
Shank, Clarice E., "Flavor Factors Involved in Acceptability of Carp for Human Consumption" (1970). Electronic Theses and Dissertations. 3837.