The comparison of the storaging anchovy and whiting at refrigerator after keeping them in ice to the traditional method in order to test their quality

SUMMARY The Comparison of The Storaging Anchovy and Whiting at Refrigerator After Keeping Them in Ice to The Traditional Method in Order to Test Their Quality. The purpose of this srudy was to determine the sensory, microbiological and chemical quality changes of anchovy and whiting, which are commonly caught in The East Black Sea area in order to estimate the shelf-life of these fish species, stored at ambient and refrigerated temperature conditions. Results showed that the shelf-life of anchovy samples were 2 days at ambient temperatures, 4 days at refrigerator. In comparason with whiting, samples had 1 day shelf-life at ambient temperature although 3 days at refrigerator. Key Words: Anchovy, Whiting, Quality Changes, Refrigerator, Ambient Temperature, Shelf-life. T^r» <4~rV