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Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage
- Title
- Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage
- Authors
- Park, Jeong Ah; Joo, So Young; Cho, Mi Sook; Oh, Ji Eun
- Ewha Authors
- 조미숙; 오지은
- SCOPUS Author ID
- 조미숙; 오지은
- Issue Date
- 2018
- Journal Title
- FISHERIES SCIENCE
- ISSN
- 0919-9268
1444-2906
- Citation
- FISHERIES SCIENCE vol. 84, no. 6, pp. 1091 - 1098
- Keywords
- Long-term storage; Refrigeration; Freezing temperature; Optimal storage conditions; Shelf life
- Publisher
- SPRINGER JAPAN KK
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- 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 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.
- DOI
- 10.1007/s12562-018-1244-z
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
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