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Quality changes of anchovy patties at the storage temperature of 4 degrees C were investigated. After patties had been prepared using minced anchovy meat they were stored in a refrigerator. Quality control analyses were conducted for every day of storage. Total volatile basic nitrogen and thiobarbutiric acid values increased, and acidity and sensory scores decreased during the storage. The peroxide value significantly increased until the fifth day of storage then decreased on days 5 and 6 of storage. Anchovy patties were consumable up to 6 days.

PubMedID: 24128531 The effect of ice containing thyme (0.04% w/v), oregano (0.03% w/v) and clove (0.02% w/v) extracts on the quality parameters of anchovy (Engraulis encrasicholus) was assessed through the chemical, sensory and microbiological methods. According to sensory analyses, anchovy stored in ice prepared with each plant extracts had a shelf life of 12 days, while batch stored in traditional ice had a shelf life of 9 days. pH were not significantly affected by the presence of plant extracts in the ice. However, a marked antioxidant effect (P < 0.05) could be detected with fish kept under plant extract icing systems, according to peroxide (PV) and thiobarbituric acid (TBA) values. Moreover, the employment of such icing systems led to lower (P < 0.05) total volatile base-nitrogen (TVB-N) value and free fatty acid (FFA) formation. Thus, TVB-N proved to be a suitable index for the spoilage of anchovies during chilled storage. The employment of such icing systems also led to significantly lower counts of aerobic mesophiles and psychrotrophic bacteria in anchovy muscle with skin, as compared with the traditional ice batch. This work demonstrates that the use of ice with plant extracts for the storage of gutted and beheaded anchovy can be recommended to improve the quality and extend the shelf life. © 2013 Elsevier Ltd. All rights reserved.

The distribution of egg and larvae of mackerel, horse mackerel, sardine, hake, megrim, blue whiting and anchovy along the European Atlantic waters (south Portugal to Scotland) during 1998 is described. Time of the year, sea surface temperature and bottom depth are used to define the spawning habitat of the different species. Mackerel, horse mackerel, and sardine eggs and larvae presented the widest distribution, whereas megrim and anchovy showed a limited distribution, restricted to the Celtic Sea and the Bay of Biscay respectively. Correspondingly mackerel, horse mackerel and sardine showed the highest aggregation indices. Blue whiting larvae were found at the lowest temperatures, whereas anchovy eggs and larvae were found in the warmest waters. The analysis is a basis for evaluation of ongoing changes in the pelagic ecosystem of the north-east Atlantic.

12 páginas, 4 figuras, 2 cuadros, [EN] Monthly ichtyoplankton cruises took place between 1979 and 1983 in the Ria of Vigo (Galician coast, NW Spain). Anchovy eggs were found in the inner area of the ria in spring and summer. Spawning activity was higher in July and August. The size of anchovy eggs decreased significantly as the spawning season progressed. Water temperatures in the Ria during the spawning season of this species ranged from 14 to 17ºC, [ES] Se presentan las distribuciones y abundancias de huevos de anchoa en la ría de Vigo (costas de Galicia, NO de España) estudiadas a partir de las capturas efectuadas durante las campañas de ictioplancton que se llevaron a cabo, mensualmente durante los años 1979, 1980, 1982 y 1983. Se encuentran huevos de anchoa en la zona interna de la Ría durante los meses de verano, más abundantes en julio y agosto. El tamaño de los huevos disminuye significativamente al avanzar la estación de puesta, que, en la Ría, tiene lugar durante los meses en que la temperatura del agua es más alta, entre 14 y 17ºC