Production and Economic Evaluation of the Common Carp Spreads

In Egypt, the cultivation of carp fish species has proved a remarkable success. However, most consumers do not accept them. Therefore, the aim of this study was to use carp fish meat to produce fish spreads with varying levels of potato (0, 5, 10, 15, and 20%) as a substitute and to evaluate their economic viability. The results showed that adding potatoes led to a decrease in moisture, protein, and ash content, while carbohydrate levels increased with higher potato inclusion compared to the control sample. Additionally, pH, TVN, TMA, and TPC values decreased, while TBA values fluctuated. Fat content remained similar across all samples. The addition of 15% potatoes, followed by 5%, resulted in the most favorable sensory properties compared to the control sample. The total energy content increased in the treatments compared to the control, although total protein content gradually decreased. Economically, the control product had a higher return (71.59%) compared to the other treatments (21.06 - 65.14%), based on shadow prices for minced fish products. This study recommends using carp mince in ready-to-eat products, as they are highly accepted by consumers of all ages. Furthermore, adding potatoes, particularly at the 15% level, improved many quality indices of carp fish spreads.