Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage
2018
Park, J.A. (Ewha Womans University, Seoul (Republic of Korea). Department of Nutritional Science & Food Management) | Joo, S.Y. | Cho, M.S. | Oh, J.E.
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 ℃. 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 ℃ for 3 months, but for storage exceeding 3 months, it should be frozen at - 5 ℃.
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