Quality changes in anchovy caught at different times during storage at ambient and refrigerated temperatures were investigated in 3 different batches. Sampling was carried out each day during storage. The results showed no significant differences among the anchovy batches except for bacteriological counts and trimethylamine (TMA) values at refrigerated temperatures. Storage time and temperature had a significant effect (P < 0.001, P < 0.05) on sensory, bacteriological and chemical values. Bacteriological counts and chemical values increased significantly (P < 0.05, P < 0.001) depending on time, while sensory results decreased (P < 0.05). According to sensory results, samples were acceptable for 1 day at ambient temperatures and for 2 days refrigerated. This study showed that refrigeration did not extend the shelf-life of fresh anchovies by more than a day compare to ambient temperature.

Quality changes in anchovy caught at different times during storage at ambient and refrigerated temperatures were investigated in 3 different batches. Sampling was carried out each day during storage. The results showed no significant differences among the anchovy batches except for bacteriological counts and trimethylamine (TMA) values at refrigerated temperatures. Storage time and temperature had a significant effect (P < 0.001, P < 0.05) on sensory, bacteriological and chemical values. Bacteriological counts and chemical values increased significantly (P < 0.05, P < 0.001) depending on time, while sensory results decreased (P < 0.05). According to sensory results, samples were acceptable for 1 day at ambient temperatures and for 2 days refrigerated. This study showed that refrigeration did not extend the shelf-life of fresh anchovies by more than a day compare to ambient temperature.