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This study deals with the production of low salted and spiced dried product from anchovy fish (Stolephorus commersoni) using traditional sun drying process to achieve a reasonable shelf life at ambient tropical temperature. Proximate analysis, microbial safety, nutrient retention and product quality in terms of flavor and texture after Sun drying has been tested. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 3 months. The study on fish sample was conducted in three different ways; Sample 1 in which the fish was treated with spices and herbs like Turmeric, Salt, black Pepper and Ajwain (TSBA). Sample 2 in which the fish was treated with spices and herb like Turmeric, Salt, Red chili and Oregano (TSRO) and sample 3 is the control sample treated with only salt (C). The result of the study shows that Samples 1 (TSBA) had the best chemical, microbiological and organoleptic quality when compared to Sample 2 (TSRO) and sample 3 (C). Control sample (C) had very tough texture, high salt content, high moisture contents, dark discoloration. In case of sample (TSBA) and (TSRO) moisture and ash value increased which resulted in the increase of microbial load with a decrease in fat and protein during the period of 3 months of storage. The quality changes during storage period were noted with a decrease in sensory scores for the overall acceptance. The lipid quality of the Anchovy showed gradual increase in Free Fatty Acid (FFA) which accompanied by decrease in flavor and odor scores. Microbial activity showed a marginal increase with increase in storage period. This new research reveals that the indigenous spices used, in sample 1 (TSBA) including black pepper, Turmeric and Ajwain had chemical preservative and antioxidant properties. Among the three spices, black pepper in combination with Ajwain was found to have the most effective preservation potential of sun-dried fish during storage. This study was an effective method to provide a simple, cheaper, healthier, tastier and safer method of fish preservation in developing countries like India.

An Empirical Study on the Effect of Spices and Herbs in the Shelf Life of Dried Indian Anchovy Fish