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

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.