期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：2
页码：1-16
出版社：Galati University Press
摘要：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.
关键词：sushi; carp; consumer acceptance test; heavy metal residues; economic
viability
