The Effect of Freezing Raw Material on the Quality Changes and Safety of Salted Anchovies (Engraulis encrasicolus, Linnaeus, 1758) at Cold Storage Conditions

This study demonstrates the effects of freezing and frozen storage anchovies prior to brining dry-salting on quality changes food safety during refrigerated (4 ± 1 °C). Fresh were divided into two groups, one which was used as a control representing fresh raw material; other experimental group consisted thawed stored at −18 °C for year. Five different salt concentrations (10, 15, 20, 25 30%) in addition method. Microbiological, chemical, physical sensory analyses carried out storage. Salt concentration salting method had significant shelf-life salted anchovy products, with highest corresponding dry-salted (p < 0.05). The effect using materials depended processing since month longer than that group, while opposite situation occurred brined samples, exception. Strong correlations usually found between values chemical parameters (R2: 0.83–0.99 0.63–0.99 group). results demonstrated some exceptions, better most comparison indicating advantage before prevent spoilage enhance safety. Considering produced from one-year-stored material compared can be accepted much higher versus when is not implemented. positive due fact absorb faster after thawing, especially groups high concentrations. Therefore, it concluded utilized they have shelf-life, particularly either 30% or