Fisheries Science

, Volume 84, Issue 6, pp 1091–1098 | Cite as

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 OhEmail author
Original Article Food Science and Technology


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.


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



This research was supported by Samsung Electronics.


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Copyright information

© Japanese Society of Fisheries Science 2018

Authors and Affiliations

  • Jeong Ah Park
    • 1
  • So Young Joo
    • 1
  • Mi Sook Cho
    • 1
  • Ji Eun Oh
    • 2
    Email author
  1. 1.Department of Nutritional Science & Food ManagementEwha Womans UniversitySeoulRepublic of Korea
  2. 2.College of Science and Industry ConvergenceEwha Womans UniversitySeoulRepublic of Korea

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