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Changes in some qualities of boiled-dried anchovy during storage at -18℃, -3℃, 5℃, 10℃ and room temperature for 12 months were studied. The monolayer moisture contents were 8.12% and 5.88% at 5℃ and 25℃, respectively. Volatile basic nitrogen (VBN) content was found to be higher at 5℃ and -3℃ than those values at 10℃, -18℃ and room temperature. Lipid oxidative browing and Hunter color values of L, a and b were remarkably developed with increase of storage temperature. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for 4∼6 months at room temperature, 5∼8 months at 10℃, 8∼10 months at 5℃ and 12 months at 7 below -3. During storage at room temperature for 5 months after 7 months storage at 5℃ and -18℃. VBN concept was increased by 1.03 and 1.38. browning rate by 1.03 and 2.15, and a and b values by 1.21∼1.60 and 1.02∼2.80 times in comparison with the basic room temperature, respectively.
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