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INFLUENCE OF ENVIRONMENT ON PALATABILITY OF CARP
Author(s) -
KORSCHGEN BERNICE M.,
BALDWIN RUTH E.,
ROBINSON JOHN W.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00949.x
Subject(s) - cyprinus , palatability , carp , common carp , aroma , fish <actinopterygii> , effluent , significant difference , flavor , fishery , environmental science , zoology , toxicology , biology , food science , environmental engineering , mathematics , statistics
SUMMARY— Carp (Cyprinus carpio Linnaeus) were transferred from a river site receiving little industrial effluent (control fish) and from a location receiving effluents from a major municipality (test fish) to a spring‐fed and to a run‐off pond. Holding for as long as 18 days in either pond failed to improve the aroma or flavor of test carp. The over‐all mean score for flavor of control fish was higher (P < 0.05) than for test fish. Mean scores for flavor were higher for carp held in the spring‐fed pond than for those in the runoff pond but this difference was significant (P < 0.05) only for the test fish.