In this study, the shelf‐life and quality of anchovies brined at different concentrations and stored both at refrigerator and ambient temperature conditions were investigated. Sensory, microbiological and chemical analyses of samples were made during storage trials for up to 150 days in order to investigate their quality. The samples stored at ambient temperature showed poor quality at the end of the storage trial. The best quality was observed with the samples that were brined at 22 and 26% salt concentrations, and stored at 4 ± 1 °C.

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This paper presents data on the concentrations of 5 metals, copper (Cu), cadmium (Cd), iron (Fe), zinc (Zn) and lead (Pb) in Blue Whiting sampled from the Eastern Black Sea coast of Turkey. The highest metal concentrations of Cu, Cd, Fe, Zn and Pb were recorded in Blue Whiting with the values of 2.71, 0.601, 14.137, 15.322 and 1.078 µg g -1 dry weight, respectively. On average the metal concentrations in Blue Whiting followed the order of Zn > Fe > Cu > Pb > Cd. Temporal differences of concentrations of these metals were significant (p < 0.05).

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