Change in lipid of dried anchovy [Engraulis japonica] by frying under reduced pressure

A dried anchovy was prepared in the same method of the previous report except salting, and salting was carried out with two different methods, brine salting and dry salting. In the process, the changes in the peroxide value and the amounts of ecosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in lipid of muscle of anchovy were analyzed. Consequently, both the increase of peroxide value and the decrease of the amounts of EPA and DHA in brine salting method were lower than these in the dry salting method. Decrease of EPA and DHA in anchovy during frying under reduced pressure was smaller than those during salting and drying process under enforced ventilation.