Main Article Content

Angela Dulce Cavenaghi-Altemio Tais Cardoso da Silva Thais Cardoso Merlo Gustavo Graciano Fonseca


The aim of this work was to develop and evaluate ready-made dishes of hybrid sorubim fish fillets obtained by the sous vide process. Three treatments were investigated: T1 with brine containing fine-herbs, T2 with brine containing fine-herbs, olive oil, and rosemary; and T3 with the same brine as in T1 but added of 30% of tomato sauce. Results showed the protein content increased according to the type of liquid medium employed, where the lowest value was determined for T1 and the highest value for T3. The sous vide process did not influence the lipid and protein contents of the treatments, be by the addition of olive oil (T2) nor by tomato sauce (T3). Treatments differed for all sensory attributes and presented acceptability indexes above 78.66%. indicating that they are good alternatives for fish consumption. However, T1 had the highest percentage of purchase intention (97.23%), representing the best product for commercialization.

Article Details


ANVISA. Brazilian National Health Surveillance Agency. Resolution RDC No. 12 of January 2nd, 2001.

AOAC. Official methods of analysis of AOAC International (19th ed.). Gaithersburg, MD, USA, AOAC International, 2012.

Barbosa-Cánovas, G.V., Tápia, M.S., Cano, M.P. Novel Food Processing Technologies. Sous vide / Freezing Technology for Ready Meals. CRC Press, 2005.

Bligh, E.G., Dyer, W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemical Physiology, 1959, 37, 911-914.

Can, M.F., Günlü, A., Can, H.Y. Fish consumption preferences and factors influencing it. Food Science and Technology, 2015, 35, 339-346.

Cavenaghi-Altemio, A.D., Ferreira, R., Fonseca, G.G. Evaluation of sausages obtained from mechanically separated Nile tilapia (Oreochromis niloticus) meat and prepared using different homogenizing and refining processes. Meat Technology, 2020, 61, 145-152.

Cavenaghi-Altemio, A.D., Hashinokuti, A.A., Albuquerque, D.M., Fonseca, G.G. Transglutaminase addition increases quality and acceptation of sausages obtained from mechanically separated meat of hybrid sorubins. Emirates Journal of Food and Agriculture, 2018, 30, 952-958.

Crepaldi, D.V., Faria, P.M.C., Teixeira, E.A., Ribeiro, L.P., Costa, Â.A.P., de Melo, D.C., Cintra A.P.R., Prado S.A., Costa F.A.A., Drumond M.L., Lopes V.E., de Moraes V.E. The Brazilian catfish in Brazil aquaculture. Revista Brasileira de Reprodução Animal, 2006, 30, 150-158.

Embarek, P.K.B., Huss, H.H. Heat resistance of Listeria monocytogenes in vacuum packaged pasteurized fish fillets. International Journal of Food Microbiology, 1993, 20, 85–95.

Frascá-Scorvo, C.M.D., Baccarin, A.E., Vidotti, R.M., Romagosa, E., Scorvo-Filho, J.D., Ayroza, L.M.S. Influence of stoking densities, intensive and semi-intensive rearing systems on carcass yield, nutritional quality of the fillet and organoleptic characteristics of pintado Pseudoplatystoma corruscans. Boletim do Instituto de Pesca, 2008, 34, 511-518.

Gonçalves, A.A., Passos, M.G., Biedrzycki, A. Consumer’s perception of seafood package: Case study with students of Food Engineering course. Estudos Tecnológicos, 2009, 5, 14-32.

Honma, J.M., Rulim, C.R., Batistela, B.B., Campinas, D.L.A.L., Martelli, S.M., Cavenaghi-Altemio, A.D. Use of fishing slaughterhouse waste for the development of pasty paté. Brazilian Journal of Development, 2020, 6, 25234-25243.

Husein, Y., Secci, G., Mancini, S., Zanoni, B., Parisi, G. Nutritional quality, physical properties and lipid stability of ready-to-cook fish products are preserved during frozen storage and oven-cooking. Journal of Aquatic Food Product Technology, 2020, 29, 207-217.

ISO. International Organization for Standardization. Animal and vegetable fats and oils. Preparation of methyl esters of fatty acids. Geneve: ISO. Method ISO, 5509, 1-6, 2000.

Leira, M.H., do Nascimento, A.F., Alves, F.R., Orfao, L., Lacerda, Y.G., Botelho, H.A., Reghim, L., Lago, A.A. Characterization of different techniques for obtaining minced fish from tilapia waste. Food Science and Technology, 2019, 39, 63-67.

Lopes, I.G., de Oliveira, R.G., Ramos, F.M. Profile of fish consumption by the Brazilian population. Biota Amazônia, 2016, 6, 62-65.

MAPA. Ministry of Agriculture, Livestock and Supply. Normative Instruction Nº. 6, from February 15th, 2001.

Moreira, A.B., Visentainer, J.V., Souza, N.E., Matsushita, M. Fatty acids profile and cholesterol contents of three Brazilian brycon freshwater fishes. Journal of Food Composition and Analysis, 2001, 14, 565-574.

Palmeira K.R., Mársico E.T., Monteiro M.L.G., Lemos M., Conte Junior C.A. Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality. CyTA - Journal of Food, 2016, 14, 227-238.

Ramos Filho, M.M., Ramos, M.I.L., Hiane, P.A., Souza, E.M.T. Lipid profile of four species of fish from the Pantanal region of Mato Grosso do Sul. Food Science and Technology, 2008, 28, 361-365.

Santos, L.D., Zara, R.F., Visentainer, J.V., Matsushita, M., Souza, N.E., & Franco, M.L.R.S. Sensory evaluation and yield of tilapia (Oreochromis niloticus) smoked fillets in rosemary (Rosmarinus officinalis) presence. Ciência Agrotécnica, 2007, 31, 406-412.

Sigurgisladottir, S., Sigurdardottir, M.S., Torrissen, O., Vallet, J.L., Hafsteinsson, H., Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Research International, 2000, 33, 847-855.

Simopoulos, A. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 2002, 56, 365-379.

Soccol, M.C.H., Oetterer, M. Use of modified atmosphere in seafood preservation. Brazilian Archives of Biology and Technology, 2003, 46, 569-580.

Stone, H.S., Sidel, J.L. Sensory Evaluation Practices, 3rd ed. Academic Press, San Diego, 2004.

Suárez-Mahecha, H., Francisco, A., Beirão, L.H., Block, J.M., Saccol, A., Pardo-Carrasco, S. Importance of polyunsaturated fatty acids present in pond-reared and wild fish for human nutrition. Boletim do Instituto de Pesca, 2002, 28, 101-110.

USDA/FSIS. USDA/FSIS Microbiology Laboratory Guidebook. 3rd ed. United States Department of Agriculture. Food Safety and Inspection Service, Washington, DC, 1998.

Vaudagna, S.R., Sanchez, G., Neira, M.S., Insani, E. M., Picallo, A.B., Gallinger, M.M., & Lasta, J.A. Sous vide cooked beef muscles: Effect of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. International Journal of Food Science and Technology, 2002, 37, 425-411.

How to Cite
CAVENAGHI-ALTEMIO, Angela Dulce et al. Development and evaluation of low-fat ready-made dishes prepared by the sous vide process from hybrid sorubim fillets by using different treatments. Food Science and Applied Biotechnology, [S.l.], v. 4, n. 2, p. 138-146, oct. 2021. ISSN 2603-3380. Available at: <>. Date accessed: 18 may 2024. doi: