Development and Characterization of a New Canned Sardine Product: Sardines with Vegetables Spices
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Beschrijving
Bol
Innovation and continuous improvement are strategies that industries adopt to stay competitive. This study focuses on quality policy and product development at MANAR THON. The project involves designing a new formulation, monitoring its production according to an HACCP plan, and characterizing the finished product. The new canned sardine product is characterized by its nutritional profile, which is rich in protein (23.73 ± 0.07%), fat (33.74 ± 0.06%), and minerals (20.61 ± 0.16%) . Additionally, the product offers a 16.5% increase in energy value compared to sardines canned in oil. Sensory analyses based on ranking and descriptive tests showed that tasters appreciated the new product and highlighted the improvements made.
Beschrijving
(2)
Innovation and continuous improvement are strategies that industries adopt to stay competitive. This study focuses on quality policy and product development at MANAR THON. The project involves designing a new formulation, monitoring its production according to an HACCP plan, and characterizing the finished product. The new canned sardine product is characterized by its nutritional profile, which is rich in protein (23.73 ± 0.07%), fat (33.74 ± 0.06%), and minerals (20.61 ± 0.16%) . Additionally, the product offers a 16.5% increase in energy value compared to sardines canned in oil. Sensory analyses based on ranking and descriptive tests showed that tasters appreciated the new product and highlighted the improvements made.
AmazonPagina's: 52, Paperback, Our Knowledge Publishing
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