Quality changes of anchovy (Encrasicholina punctifer) during iced storage

In the present study, quality and shelf-life of anchovy (Encrasicholina punctifer) during 12 days of iced storage (+1 to -1 ˚C) were investigated by using of sensory, chemical and microbial indices. For sensory assessment, internal organs, gill, peritoneum, skin, eyes, color along spine, abdominal cavity and flesh of samples were assessed. For chemical assessment, indices of pH, total volatile base of nitrogen (TVB-N), free fatty acids (FFA), peroxide value (PV) and thiobarbituric acid (TBA) were measured. Microbial analysis was done by counting the colonies of bacteria during the storage period. Sensory analysis showed that the shelf-life of the anchovy was between 7 to 9 days. Total counts of bacteria exceeded the acceptable limit (106 colonies per gram of meat) on the 8th day of storage. A high correlation (0.96) observed between sensory and microbial results. The pH of fish increased from 6.27 to 7.56 at the end of storage. Total volatile base of nitrogen (TVB-N) of fresh anchovy at the first day of storage was 8/67 mg N/100 g meat and reached to 36.65 at Day 12 of survey.  The changes of free fatty acids were in the range of 3.63-8.60 % of oleic acid (p<0.05). Peroxide value (milli-equivalents active oxygen per kg lipid) significantly increased from 11.37 at the beginning to 30.96 at the last day of storage (p<0.05). The amount of thiobarbituric acid (milligrams of malondialdehyde per kg of meat) increased from 0.35 at Day 0 to 5.16 at Day 12. The shelf-life of anchovy days during iced storage estimated between 7-9 based on the sensory, microbial and chemical results.