In the present study, low cost anchovy pickled product has been developed using traditional technology application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been tested. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 15 weeks. The quality changes during storage are decreased in sensory scores for the overall acceptance and also for the individual attributes. Increase in nitrogenous components such as total volatile bases nitrogen, trimethylamine nitrogen and alpha amino nitrogen was obtained with the advancement of the storage period. The lipid quality of the fish showed gradual increase in preoxide value and free fatty acid accompanied by decrease in flavor and odor scores. Activity of microorganisms showed a marginal increase with increase in storage period. It is ready‐to‐eat product or can be lightly fried along with spices. PRACTICAL APPLICATIONS Anchovies are one of the important pelagic fish species found in the Indian Ocean, which can grow up to 20 cm (8 in), and prefer the warmer waters around the world. The limiting factors in the effective utilization of anchovies are their small size, seasonal nature of the fishery forming gluts, sensitive to physical, time and temperature changes. Anchovies are rich in omega‐3 oils, calcium and iron. They can be cooked fresh, usually sold packed in salt, tinned in oil, as a paste in jars or tubes, or as a sauce. Anchovy pickled products have been developed using application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been tested. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 15 weeks. Activity of microorganisms showed a marginal increase with increase in storage period. It is a ready‐to‐eat product or can be lightly fried along with spices. This product is helpful in value addition and better utilization of anchovy catch.

In the present study, a low‐cost boiled and dried product from anchovies has been developed by using simple traditional technology involving the application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been achieved. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 15 weeks. The quality change during storage was a decrease in sensory scores for the overall acceptance and for the individual attributes. An increase in nitrogenous components such as total volatile bases nitrogen, trimethylamine nitrogen and alpha amino nitrogen was obtained with the advancement of the storage period. The lipid quality of the fish showed gradual increase in peroxide value and free fatty acid accompanied by a decrease in flavor and odor scores. The activity of microorganisms persisted in spite of several inhibitory factors. It showed a marginal increase with increase in storage period. The boiled and dried anchovy is a ready‐to‐eat product, or it can be lightly fried along with spices. PRACTICAL APPLICATIONS The three important pelagic species of India are mackerels, sardines and anchovies. Anchovies are small saltwater fish that grow up to 20 cm (8 in.) and prefer the warmer waters around the world. The limiting factors in the effective utilization of anchovies are their small size, the seasonal nature of the fishery forming gluts and their sensitivity to physical, time and temperature abuses. Anchovies are rich in omega‐3 oils, calcium and iron. They can be cooked fresh, usually sold packed in salt, tinned in oil, as a paste in jars or tubes, or as a sauce. A low‐cost boiled and dried product was developed by using simple traditional technology involving the application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been achieved. It can be kept well for a period of 15 weeks. The boiled and dried anchovy is a ready‐to‐eat product, or it can be lightly fried along with spices.