This research attempted to determinate freshness of Anchovy (Engraulis encr
asicolus) by measuring eye fluid refractive index (RI) value of the fish. T
he Anchovy samples were maintained under three different conditions for 10
days, and RI and TMA-N values were determined during storage. The results s
howed that eye fluid RI values increased as the total TMA-N contents increa
sed during storage. Also, there was a significant correlation between the T
MA-N content and RI values of the Anchovies kept in different storage condi
tions. Hence the results of this study suggest that the eye fluid RI value
could be utilized to rapidly evaluate the freshness of Anchovy. (C) 1999 Pu
blished by Elsevier Science Ltd on behalf of the Canadian Institute of Food
Science and Technology. All rights reserved.