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The anchovy-based powder for instant soup packed in twenty tea bag were repacked with (Product B) or without oxygen absorber (Product A) in laminated film bag (PVDC/OPP, thickness: 100.5 ㎛, size: 22×18 ㎝), and then stored at ambient temperature (25±3℃). Moisture, crude protein and crude lipid contents in anchovy-based powder for instant soup were 12.1%, 54.7% and 2.9%, respectively. Moisture content showed little changes during storage in both product (A) and (B). pH and saturated fatty acid such as 20 : 5 and 22 : 6 decreased, while volatile basic nitrogen content, carbonyl value, thiobarbituric acid value, monoenoic fatty acid such as 16 : 0, brown pigment formation and Hunter values increased during storage of product (A). But, these values showed a little change during storage of product (B). It is concluded that anchovy-based powder for instant soup can be handily and safely used during storage of 150 days.
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