TY  - JOUR
T1  - Conception and Development of a New Product: Canned Sardines with
Lemon or with Ascorbic Acid
AU - Souiy, Zoubeida AU - , Krifi AU - Boubaker, Monia Gharsalli AU - Slama, Fethy Ben 
JO  - Journal of Food Technology
VL  - 17
IS  - 1
SP  - 1
EP  - 10
PY  - 2019
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2019.1.10
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2019.1.10
KW  - Friedman
KW  -ascorbic acid
KW  -lemon
KW  -Canned sardines
KW  -criteria
KW  -safety
AB  - The aim of this research is to produce two new products of canned sardine: canned with lemon or
with ascorbic acid. The microbiological quality analysis show the absence of spores of bacillus and <i>Clostridium
thermophilics</i> forms in the tested boxes. The percentage of medium recovery and of water in oil is in
accordance with the standards. Besides, both products meet the various criteria of food safety and the standards
required. The Friedman test sensory analysis revealed that the two products are not significantly different.
Canned sardine with ascorbic acid is appreciated for criterion taste while canned sardine with lemon is
appreciated for preference criterion.
ER  -