The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. The results are as follows; 1. The acid value (AV) and the peroxide value (POV) of anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 6$lt;12$lt;18$lt;30 months by storage term. 2. The Calcium (Ca) and Phosphorus (P) contents extracted from anchovy were in the rank order of whole anchovy$lt;35$lt;50$lt;80 mesh by particle sizes and 10$lt;20$lt;30 minutes by heating time. The extracted amount of Ca was the largest when anchovy particles with 80 mesh were heated for 30 minutes. In that case the amount of Ca in the anchovy stocks was 52.54 mg. 3. The amount ratio between Ca and P was in the rank order of 30$lt;20$lt;10 minutes by boiling time and indicated 1:3.99-5.16 by each part. The lowest ratio of Ca to P was 1:3.99 when anchovy particles with 80 mesh were heated for 30 minutes. 196

• 이숙경(단국대학교 식품공학과) | Sook Kyung Lee