Quality and Acceptance of Ready-To-Cook Dishes Prepared with Fillet and Belly Flap Area of Hybrid Sorubim

Abstract

Ready-to-cook dishes were prepared using the fillet and the belly flap area of hybrid sorubim. The chemical, microbiological and sensorial characteristics of the obtained products were evaluated. Four treatments were elaborated: (T1) fillet, tomato sauce and vegetables; (T2) fillet without tomato sauce or vegetables; (T3) belly flap area with added tomato and vegetables and; (T4) belly flap area without tomato sauce or vegetables. After marinating by immersion using brine, fish cuts with and without sauce/ vegetables were placed in vacuum packages and cooked. Microbiological and proximate analyses showed the products were within the standards required by current legislation. Sensory analysis showed acceptance rates above 70%. The dishes prepared with fillet and belly flap area cuts with added tomato sauce and vegetables were the most acceptable according to the sensory evaluation and purchase intention, with no difference between the types of cut. Therefore, the use of the less commercially desirable meat cut (belly flap area) is feasible in the elaboration of the ready-to-cook moqueca dishes.