Assortment of fish semi-finished products packed in vacuum and processed in sous-vide

The aim of the scientific research was to develop a sous vide technology for a fish product and study its quality. The objects of the study were: Far Eastern salmon, vegetables, citrus fruits, spicy and aromatic greens, spices, sauces and fat-containing components. To prepare semi-finished products of a high degree of readiness, plastic bags were used in which samples were vacuumed and subjected to low-temperature sous vide processing. Combinations of fish with other components of the recipe were selected experimentally and during tastings, ensuring the production of juicy and aromatic products. The developed samples: salmon with thyme, aromatic salmon, salmon with greens and tartar sauce and tender salmon have high quality indicators. The average score is 4.7–4.8. Short-term heat treatment from 30 to 45 minutes at 50-65 °C and keeping the processed product in a closed airless space made it possible to reduce the loss of mass and nutrients into the environment and obtain a product with a rich aroma, rich in high-quality proteins, ω-3 PUFAs, polyphenols, vitamins and antioxidants.