Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage
- 주제(키워드) Long-term storage , Refrigeration , Freezing temperature , Optimal storage conditions , Shelf life
- 주제(기타) Fisheries
- 설명문(일반) [Park, Jeong Ah; Joo, So Young; Cho, Mi Sook] Ewha Womans Univ, Dept Nutr Sci & Food Management, 52 Ewhayeodae Gil, Seoul, South Korea; [Oh, Ji Eun] Ewha Womans Univ, Coll Sci & Ind Convergence, 52 Ewhayeodae Gil, Seoul, South Korea
- 등재 SCIE, SCOPUS
- 발행기관 SPRINGER JAPAN KK
- 발행년도 2018
- URI http://www.dcollection.net/handler/ewha/000000156246
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s12562-018-1244-z
초록/요약
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 degrees 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 degrees C for 3months, but for storage exceeding 3months, it should be frozen at -5 degrees C.
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