Conception and development of a new product: canned sardines with red pepper or with Harissa sauce

Tunisian canned sardine enjoys a good brand image and are well appreciated by the consumer world wide. Taking advantage of this fact, we wanted to bring to market two new products: canned sardine in harissa sauce and in red pepper. Thus, 3 CCPs are identified according the Codex Alimentarius. The results showed that the stability is in accordance with the standard. Also, any nonconformity at least about the boxes tested and no spore of Bacillus and Clostridium thermophilics forms were detected. This result allows us to confirm that our products are stable and that the CCPs are controlled. The percentage of medium recovery is in accordance with the standards and the percentage of water (exudates) does not exceed 8% at the fixed temperatures. Besides, the percentage of water in oil is in accordance with the norms. According to the results, both products meet the various criteria of food safety and the standards required. Finally the Friedman test sensory analysis revealed that the two products are significantly different and sardines with pepper is better appreciated than sardines in Harissa.