PREPARATION OF BOILED AND DRIED PRODUCTS FROM ANCHOVIES (STOLEPHORUSSP.) AND STUDIES ON QUALITY CHANGES DURING STORAGE

Abstract

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.

Production of salted and pressed anchovies (stolephorus sp.) and it’s quality evaluation during storage

“…The proximate composition of salted and pressed anchovy shows that during storage, there was increase (r<0.01) in the moisture content from 41.6% to 48.6% while there was decrease in the protein and fat contents with negative linear correlation (r>0.98) from an initial value of 22.5% and 3.6-20.5% and 2.3% respectively and ash content is relatively stable. Similar results were obtained by Shiriskar et al 2010aShiriskar et al , 2010b in pickled products of anchovies. The changes in the nitrogenous constituents, lipid quality and microbiological characteristics are given in the Table 2.…”

“…The higher PV and FFA contents may be due to the salt content and exposure of the product to atmosphere throughout the storage period. Similar increase in PV and FAA was found by several research workers (Gupta and Basu 1985;Chattopadhyay et al 1985Chattopadhyay et al , 1986Shiriskar et al 2010aShiriskar et al , 2010b.…”

“…In the present study the lipid content is comparatively less in case of batch II (2.0%). Earlier workers, (Shiriskar et al 2010a(Shiriskar et al , 2010b have also reported slight variation in lipid content. The variation in fat content in case of lean fish is usually not very significant (Sen and Revankar 1972).…”

“…The changes in sensory quality of salted and pressed anchovies during a period of 5 weeks decreased from good (7-8) to fair (5-6), with respect to both individual attributes and overall acceptance of the product. Information on changes in sensory quality of cured fish sample shows the same trend of reduction in sensory scores (Shiriskar et al 2010a(Shiriskar et al , 2010b.…”

“…However, Shiriskar et al 2010aShiriskar et al , 2010b have reported a mean sensory score of 8.0, 8.0 and 7.0 respectively. The determination of TVB-N is widely used to assess the freshness of the fish and it correlates well with sensory changes during spoilage.…”