Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
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 Clostridium thermophilics 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.
How to cite this article:
Krifi , Monia Gharsalli Boubaker, Fethy Ben Slama and Zoubeida Souiy. Conception and Development of a New Product: Canned Sardines with
Lemon or with Ascorbic Acid.
DOI: https://doi.org/10.36478/jftech.2019.1.10
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2019.1.10