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Peruvian anchovy (Engraulis ringens) is one of the most abundant species in the South Pacific Ocean. In Peru, it is used for fish flour and oil production. Due to the interest of the market to use it for direct human consumption, a shelf life study of the species at 9±1°C was conducted. Sensory tests showed acceptability limit of samples at 18 h of storage with chemical indexes of 4.6 mg histamine/100 g, 10 mg/100 g N-VB, 13.3 % K value and a psychrotroph count of 6.3 x 10 6 UFC/g. While the reference samples (not refrigerated) were unacceptable at 8 h of storage with 3.9 mg histamine/100 g, 11.5 mg/100 g N-VB, 20% K value and a psychrotroph microorganisms count of 10 6 UFC/g.

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