Quality changes of anchovy patties at the storage temperature of 4 degrees C were investigated. After patties had been prepared using minced anchovy meat they were stored in a refrigerator. Quality control analyses were conducted for every day of storage. Total volatile basic nitrogen and thiobarbutiric acid values increased, and acidity and sensory scores decreased during the storage. The peroxide value significantly increased until the fifth day of storage then decreased on days 5 and 6 of storage. Anchovy patties were consumable up to 6 days.
Quality changes of anchovy patties at the storage
temperature of 4 C were investigated. After patties
had been prepared using minced anchovy meat they were
stored in a refrigerator. Quality control analyses were
conducted for every day of storage. Total volatile basic
nitrogen and thiobarbutiric acid values increased, and
acidity and sensory scores decreased during the storage.
The peroxide value significantly increased until the fifth
day of storage then decreased on days 5 and 6 of storage.
Anchovy patties were consumable up to 6 days.
