Frozen Storage Stability of the Frozen Seasoned Anchovy Meat Products

멸치를 이용한 식품가공용 중간소재의 동결저장안정성

  • Park, Hee-Yeol (National Fisheries Technical Training Centre) ;
  • Oh, Kwang-Soo (Dept. of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
  • Lee, Eung-Ho (Dept. of Food Science & Technology, National Fisheries University of Pusan)
  • 박희열 (국립수산기술훈련소) ;
  • 오광수 (통영수산전문대학 수산가공과) ;
  • 이응호 (부산수산대학 식품공학과)
  • Published : 1989.08.01


In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at $-25\;{\pm}\;2^{\circ}C$. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are $0.8-2.6\;{\times}\;10^5/g,\;70.6-76.7 mg/100g$, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage, The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.


frozen storage stability;seasoned anchovy meat