## 3 Results and Discussions
### Sensorial Quality Evaluation
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Treatment** & **Sample** & \begin{tabular}{c} **Exterior** \\ **Appearance** \\ \end{tabular} & \begin{tabular}{c} **Interior** \\ **Appearance** \\ \end{tabular} & **Consistency** & **Odor** & **Taste** & \begin{tabular}{c} **Overall** \\ **Acceptability** \\ \end{tabular} & **Total Points** \\ \hline \begin{tabular}{c} Sous vide \\ cook-serve (SV-CS) \\ \end{tabular} & A1 & 7.73 \(\pm\) 0.44 b & 7.77 \(\pm\) 0.50 b & 8.30 \(\pm\) 0.69 a & 8.37 \(\pm\) 0.56 b & 8.43 \(\pm\) 0.48 b & 8.27 \(\pm\) 0.29 b & 8.15 \(\pm\) 0.31 b \\ \hline \begin{tabular}{c} Convective cooking \\ cook-serve (CC-CS) \\ \end{tabular} & A2 & 8.20 \(\pm\) 0.48 a & 8.23 \(\pm\) 0.76 a & 8.30 \(\pm\) 0.59 a & 8.50 \(\pm\) 0.62 a & 8.73 \(\pm\) 0.51 a & 8.50 \(\pm\) 0.61 a & 8.41 \(\pm\) 0.4 a \\ \hline \begin{tabular}{c} Microwave \\ cook-serve (Mw-CS) \\ \end{tabular} & A3 & 7.40 \(\pm\) 0.51 c & 7.70 \(\pm\) 0.46 c & 8.07 \(\pm\) 0.51 b & 8.07 \(\pm\) 0.56 c & 8.00 \(\pm\) 0.64 d & 8.20 \(\pm\) 0.33 b & 7.91 \(\pm\) 0.45 c \\ \hline \begin{tabular}{c} Convective cooking \\ cook-chill (CC-CC) \\ \end{tabular} & A4 & 7.67 \(\pm\) 0.55 b & 7.47 \(\pm\) 0.85 d & 8.07 \(\pm\) 0.71 c & 8.13 \(\pm\) 0.47 d & 8.13 \(\pm\) 0.35 c & 7.87 \(\pm\) 0.65 c & 7.89 \(\pm\) 0.29 c \\ \hline \begin{tabular}{c} Convective cooking \\ cook-freeze (CC-CF) \\ \end{tabular} & A5 & 7.20 \(\pm\) 0.65 d & 7.77 \(\pm\) 0.88 c & 7.97 \(\pm\) 0.62 d & 7.97 \(\pm\) 0.51 f & 7.7 \(\pm\) 0.67 d & 7.87 \(\pm\) 0.59 c & 7.75 \(\pm\) 0.71 c \\ \hline \begin{tabular}{c} Fine dining of A1 \\ \end{tabular} & OA1 & 7.07 \(\pm\) 0.21 d & 7.23 \(\pm\) 0.32 a & 8.33 \(\pm\) 0.50 a & 8.37 \(\pm\) 0.51 b & 8.37 \(\pm\) 0.62 b & 8.23 \(\pm\) 0.44 b & 7.93 \(\pm\) 0.63 c \\ \hline \
\begin{tabular}{c} Fine dining of A2 \\ \end{tabular} & OA2 & 8.37 \(\pm\) 0.34 a & 8.27 \(\pm\) 0.38 a & 8.30 \(\pm\) 0.48 a & 8.57 \(\pm\) 0.50 a & 8.73 \(\pm\) 0.56 a & 8.57 \(\pm\) 0.33 a & 8.47 \(\pm\) 0.57 a \\ \hline
\begin{tabular}{c} Fine dining of A3 \\ \end{tabular} & OA3 & 7.73 \(\pm\) 0.41 b & 7.90 \(\pm\) 0.46 b & 8.07 \(\pm\) 0.44 c & 8.27 \(\pm\) 0.61 c & 8.20 \(\pm\) 0.39 c & 8.23 \(\pm\) 0.62 b & 8.07 \(\pm\) 0.43 b \\ \hline \hline \end{tabular}  
* The results are expressed as the mean value of the three replicates \(\pm\) the standard deviation (SD); different letters in superscript within the same column indicate significant differences (Tukey’s test, \(p\leq 0.05\)). A nine-point hedonic scale was used, where 1: extremely unacceptable and 9: extremely acceptable. The total score was calculated as the mean of the 6 sensory parameters recorded for each sample.  
\end{table} 
Table 6: Scores of sensory attributes for the fish dish samples. As is apparent in Table 6 and Figure 3, the panelists' preferred variants are represented by sample A2, which was prepared by CC-CS, and sample 7, which was also represented by sample A2, which was improved. The two samples were grouped in a cluster (Cluster 2). Convective baking was the thermal treatment that generated the most appreciated sensory characteristics in the analyzed samples A2 (CC-CS) and OA2 (CC-CS), obtaining average scores of 8.41 and 8.47 points, respectively. All other samples, irrespective of the treatment applied, were grouped into a separate cluster (Cluster 1). It was therefore deduced that the panelists gave similar ratings for the samples in Cluster 1, as well as there being no significant differences in the scores obtained. Additionally, the cluster analysis revealed the ranking of features in a descending order of importance for the grouping of samples. The most significant variable is the odor (index 1.383), followed by taste (index 1.343), exterior appearance (index 1.282), overall acceptability (index 1.254), interior appearance (index 1.201), and, finally, consistency (index 0.933). It was evident that samples A1, A2, and A3 were prepared in the cook-serve system; however, they underwent different thermal treatments.