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

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.