• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.238-243
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• 1999

The storage stability from powdered anchovy and its preparation cooperated with three additives (water extract from green tea and boxthorn and BHT) was studied. The results are as follows: 1. When the additives were added to powdered anchovy, the storage stability was improved. The antioxidative activities of water extract from green tea and boxthorn were considerably higher than BHT. The antioxidative activities were decreased in the rank order boxthorn > green tea> BHT. 2. The more the concentration of natural additives was increased, the more the storage stability was improved. The rank order was$60^{\circ}>40^{\circ}>20^{\circ}$ Bx. 3. The A V and POV of powdered anchovy were increased in the rank order to 6 < 12 < 18 < 24 < 30 months by storage term. 4. This clearly suggested that water extract at $20^{\circ}>$ Bx level from boxthorn was possible utilization as a new natural antioxidant for storage stability of powdered anchovy.