Volume 37, Issue 1 p. 19-28

Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies

H. Karaçam

Corresponding Author

H. Karaçam

* S. Kutlu Fax: +90 462 7522158; e-mail: [email protected]Search for more papers by this author
S. Kutlu

S. Kutlu

Department of Fisheries Technology, Black Sea Technical University, 61530, Trabzon, Turkey

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S. Köse

S. Köse

Department of Fisheries Technology, Black Sea Technical University, 61530, Trabzon, Turkey

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First published: 24 January 2002
Citations: 31

Abstract

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.