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In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at -25±2℃. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are 0.8-2.6 x 10^5/g, 70.6-76.7 mg/ 100 g, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic, docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage. The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.
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