Determination of quality changes on anchovy a (Engraulis encrasicolus L., 1758) dried with natural and mechanical methods and packaged in various forms

In this study, anchovies were dried with natural and mechanical methods and packaged in various forms. In order to determine the quality changes of the fish that were stored in refrigerator (+4±1ºC); chemical, microbiologic and sensorial analysis was made and their shelf lives were specified. Fish were bought from fishmonger, cleaned out and brine-cured to get rid of blood. In a container, they were dry salted (10% salt) in the form of one layer salt and one layer fish then kept in the fridge for one night. Later the fish were purified of excessive salt and separated into two groups to be dried in different forms (natural drying and mechanical drying). In natural drying process, the fish were arrayed on hangers and left to dry for 4 days under the laboratory (humidity of 65% and at 22ºC±2) circumstances. On the other hand, in mechanical drying process, the fish were arrayed on trays in drying chambers and dried for 32 hours in humidity of 30% and at 45o C. After this stage, the fish were separated into two groups. The first fish group were covered with cling wrap and the other group were packaged and vacuumed. According to the chemical analysis results, TBA and TVB-N values increased with salting and drying in both groups. When we examine the microbiologic data, coliform bacteria were not found throughout the research. In TMAB analysis, the material value of 1,97±0,05 logkob/g took the value of 2,18±0,05 logkob/g after the salting and left below <10 kob/g value which could be identified inn all groups during the storage period. The research was concluded after the low points of panelist with regards to sensorial analysis and their shelf-lives were determined. Hereunder; the last group, which lost their quality by getting a low point as 2,10±0,32 on day 80, were the fish group that were dried naturally and covered with cling wrap. As a result; shelf-life of anchovy was enlarged up to 2,5 months by natural drying and became an alternative for the consumer about fish nutrition. In the present study, it was detected that vacuum packaging cause hydration over time and some spoil in their texture.