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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.
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