## 3 Results and Discussion
Similar results have been demonstrated by our earlier study of salted A. bonito, which we prepared from both fresh and previously frozen and thawed raw materials and stored at ambient and refrigerated temperatures [23]. The results of TVB-N, TMA, and TBA are shown in Figure 3. The values of all three parameters increased significantly (\(p<0.05\)) for both groups throughout the storage, and significant differences (\(p<0.05\)) were also observed among different salting and brine concentration subgroups, with some exceptions. The influence of brine concentrations on the values of these parameters was also reported by earlier studies of anchodies prepared from fresh raw material [23; 24; 46]. The higher TBA amounts found with some samples could be because of dry-salting, which may cause samples to be more susceptible to oil oxidation than brined samples. The increase in TVB-N and TMA levels was significantly faster for the experimental group in comparison to the control (\(p<0.05\)), while the differences between these groups were usually found to be insignificant for TBA results, except for 10 and 25% b  
Figure 3: The changes in the TVB-N, TBA, and TMA of dry-salted and b  
Figure 4: The changes in the TVB-N, TBA, and TMA of dry-salted and b  
Figure 2: The changes in the TVB-N, TBA, and TMA of dry-salted and b  
Figure 1: The changes in the TVB-N, TBA, and TMA of dry-salted and b  
Figure 2: The changes in  
exception, for both dried and brined samples. In comparison with frozen and thawed salted anchovies, only brined samples with concentrations of 10, 15, and 20% were in compliance with sensory results. However, although the values of all groups were within acceptable levels with respect to sensory evaluation (Figure 3), there was a very strong negative correlation between TVB-N and sensory values for all groups, with the correlation coefficient results varying in R\({}^{2}\) from 0.90 to 0.98 for the control group and in R\({}^{2}\) from 0.84 to 0.99 for the experimental group (Table 2 and Supplementary Tables S2 and S3). TBA is also used as a quality parameter, particularly relating to lipid oxidation. It has been suggested that TBA values less than 5 mg MA/kg are indicative of the good quality of the fish, with 8 mg MA/kg being the limit value for consumption [44]. There was a strong negative correlation between TBA results and sensory values, with R\({}^{2}\) ranging within 0.87-0.99 for the control group, while a weaker correlation was obtained for the experimental group in a range of R\({}^{2}\): 0.63-0.96 (Table 2 and Supplementary Tables S2 and S3). However, the determined values did not reach the limit value of TBA for consumption. Brined samples of all concentrations for both groups showed good quality, depending on TBA values. It was reported that TBA values may not reveal the actual rate of lipid oxidation since malonaldehyde may interact with other fish components, such as the end products of lipid oxidation. Additionally, this interaction varies with fish species [48]. In this study, the highest TBA values were obtained for the dry-salted anchovies for both experimental and control groups at 6.94 and 7.22 mg MA/kg, respectively, towards the end of the storage trial. Our previous study [23] demonstrated that high salt content can accelerate lipid oxidation, while freezing and frozen storage prior to salting can retard oxidative changes in A. bonito products. The present study supported these findings, with the exception that freezing did not retard TBA development for all salt concentration groups. This might be explained by the differences in salting methods and fish species as well as the initial lipid contents. [PERSON] et al. [25] obtained higher TBA values for dry-salted anchovies. The differences can be attributed to the higher initial TBA contents. TMA is generated in fresh marine fish by the reduction of trimethylamine oxide (TMAO) by specific spoilage bacteria [41; 44]. [PERSON] [49] has fixed a limit of 15 mg/100 g for fresh fish.