S: Sensory & Nutritive Qualities of Food JFS S: Sensory and Nutritive Qualities of Food Consumer Perception of Cultured Yellow Perch ( Perca flavescens) and Its Market Competitors J.F. DELWICHE, R.E. LIGGETT, AND Geoff WALLAT ABSTRACT: Aquaculturists are concerned with performance of cultured yellow perch against its wild-caught market competitors. In this study, consumer perception of cultured yellow perch was compared to that of wild-caught walleye, ocean perch, and zander. In 2 experiments, species were ranked for preference, rated for liking, and rated for degree of difference from a reference (cultured perch). Results were analyzed using Friedman’s analysis of ranks, analysis of variance, and method of maximum likelihood. In Experiment 1 (n = 50), there was no significant difference in preference or liking, and all wild-caught species were significantly different from the reference. In Experiment 2 (n = 68), the species were trimmed to the same thickness for a more fair comparison of these species. Cultured yellow perch was equally preferred to all species but was rated significantly higher than walleye in overall liking. In addition, ocean perch and walleye were found to be significantly different from cultured perch, while zander was not. Keywords: aquaculture, consumer preference, Perca flavescens, sensory evaluation, yellow perch Introduction F or much of the 20th century, perch was harvested commer- cially providing a food source and economic industry for the Great Lakes region of the United States (USDI 1995). However, in recent years this industry has declined (Lesser and Vilstrup 1979; Kelly 2000; Ernst and others 2005; Gonz´ alez and others 2006), possi- bly due to an increase in pollution to the region’s lakes and streams (Delwiche and Liggett 2004). In general, landings of several major commercial species have decreased (Gonz´ alez and others 2006), due in part to limitations put on the harvest of wild populations (Tidwell and others 1999). In some states surrounding the Great Lakes, commercial fishing of yellow perch has diminished or ceased altogether (Kelly 2000). As a result of this decline, there has been an increase in the culture of yellow perch (Perca flavescens) to meet existing consumer demand in the region (Engle and others 1990). Research comparing wild-caught and cultured yellow perch has been conducted. Early research found firmness and overall prefer- ence of wild and cultured perch to be equal (Lindsay 1980). More recently, Delwiche and Liggett (2004) also found that there was no significant preference for wild or cultured perch even though consumers could differentiate the two when presented with their identities withheld. Due to variation in the availability of wild-caught perch (Tid- well and others 1999), the existing supply of cultured perch does not meet its current demand. Despite this, aquaculturists remain concerned about its other market competitors. Research comparing preferences in Indiana, Wisconsin, Illinois, and Kentucky found that wild-caught and cultured perch were preferred over catfish, wall- eye, and trout (Cox 1995), and a survey conducted by Riepe (1999) confirmed the popularity of perch and walleye in the north-central region of the United States. In addition, Ohio aquaculturists have indicated that zander is a competitor of concern, as is ocean perch, MS 20060164 Submitted 3/17/2006, Accepted 8/13/2006. Authors are with The Ohio State Univ., Dept. of Food Science & Technology, 110 Parker Food Science & Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, U.S.A. Direct inquiries to author Delwiche (E-mail: delwiche.1@osu.edu ). which is commonly used in restaurants and marketed as “perch dinners.” The objectives of this research were to 1) assess consumer liking of cultured yellow perch (Perca flavescens) and three of its main mar- ket competitors: wild-caught walleye (Stizostedion vitreum), wild- caught ocean perch (Sebastes marinus), and wild-caught zander (Sti- zostedion lucioperca); and 2) assess the degree to which consumers perceive the species’ flavors to differ. Experiment 1 – Part 1: Hedonic Testing Materials and Methods Samples Cultured yellow perch (Perca flavescens), also known as lake perch or ring perch, was studied. The diet of the cultured perch was pro- duced by Purina in 0.5-cm pellets containing 40% protein and 10% fat. Perch were fed twice per day. Perch were cultured in open ponds with no flowthrough in Union County, Ohio. Food was withheld for 72 h to clean out the belly before fish were harvested live by seine net in August 2004. Withholding food prior to harvesting improves the water quality and allows for quicker recovery of the remaining fish. No drugs were used. Harvested perch were sacrificed by immersion in ice-water slurry (2 ◦ C), packed on ice, and held 1 d before being transferred to the HACCP-certified seafood processing operation in Marysville, Ohio. The perch were fed whole through a mechan- ical descaler, filleted by machine to remove the bones, and hand checked. They were put on ice as processed and then packed into 5 kg bags and frozen. Fish were then transported from the process- ing facility to the Ohio State Dept. of Food Science where they were placed in a freezer for 1 wk until thawed for preparation. The perch were 21 mo of age, approximately 27 cm in length, and 175 g in weight. Wild-caught walleye (Stizostedion vitreum), wild-caught ocean perch (Sebastes marinus), and wild-caught zander (Stizostedion lu- cioperca) were purchased frozen from a local vendor in Marysville, Ohio. The walleye were approximately 38 cm in length and 500 g in weight. The ocean perch were approximately 30 cm in length and 275 g in weight. The zander were approximately 25 cm in length and 175 g in weight. Fish were transported from the vendor to the Ohio C  2006 Institute of Food Technologists Vol. 71, Nr. 8, 2006—JOURNAL OF FOOD SCIENCE S579 doi: 10.1111/j.1750-3841.2006.00158.x Further reproduction without permission is prohibited