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; (T3) belly flap area added with tomato and vegetables and (T4) belly flap area without tomato sauce. After marinating by immersion using brine, they were placed in vacuum packages and cooked. Microbiological and proximate analysis presented results within the standards required by current legislation. Sensory analysis showed acceptance rates above 70%. The dishes prepared with fillet and belly flap area cuts added with tomato sauce and vegetables were the most accepted according to the sensory evaluation and purchase intention, with no difference between the types of cut. Therefore, the use of a less noble meat (belly flap area) is feasible in the elaboration of the ready-to-cook moqueca dishes.