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The effect of packaging on the quality of dried anchovy was investigated, when packed with various materials and stored at different conditions. In cases of nitrogen gas substitution or addition of antioxidant, the reaction rates of lipid oxidation, the loss of available lysine and browning of the samples sealed in aluminum laminated film bag were lower than those packed in kraft paper or polyethylene film bag while the samples without gas substitution did not reveal any great differences in the rate of the reactions. The shelf-lives of the samples computed as a function of lipid oxidation were 90, 98 and 137 days at the storage of 35℃ for the packages of kraft paper, polyethylene and aluminum film respectively. And those at 55℃ storage for the same samples were 47, 51 and 77 days. The half-lives of available lysine loss were 227, 209 and 312 days at 35℃: 83, 83 and 147 days at 55℃ for the samples respectively. And the shelf-lives determined as a function of browning reaction were 26, 27 and 49 days at 55℃. The predicted shelf-lives at 25℃ as a function of lipid oxidation were 130, 140, and 189 days for kraft paper, polyethylene and aluminum laminated film packaging: 207, 229 and 246 days for the browning reaction, and 363, 339 and 415 days for the loss of available lysine. The results suggest that the protective effect of packaging on the reactions of lipid oxidation and browning could not be aided unless the air was expelled or replaced to inert gas.
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