Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage

Jeong Ah Park, So Young Joo, Mi Sook Cho, Ji Eun Oh

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

This study investigated the changes in the pH, thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN), color L*, a*, b*, shear force, and microbial content (total plate count; TPC) of dried anchovy Engraulis japonicus in a home refrigerator and freezer at 2, − 1, − 5, and − 20 °C. The TBA value and shear force significantly decreased with increasing storage duration at all of the tested temperatures (p < 0.05), whereas the VBN and TPC values increased (VBN significantly so) with increasing storage duration (p < 0.05). The anchovy L* values decreased, whereas the a* (redness) and b* (yellowness) values increased as the storage period was lengthened. The pH decreased after 9 months. The results suggest that the optimum storage period of the dried anchovy is within 6 months. It can be stored below 2 °C for 3 months, but for storage exceeding 3 months, it should be frozen at − 5 °C.

Original languageEnglish
Pages (from-to)1091-1098
Number of pages8
JournalFisheries Science
Volume84
Issue number6
DOIs
StatePublished - 1 Nov 2018

Keywords

  • Freezing temperature
  • Long-term storage
  • Optimal storage conditions
  • Refrigeration
  • Shelf life

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