Title: The effect of different brining concentrations on the quality of dried redfish (Sebastes marinus).

Dried fish provides much-needed protein for people living in urban towns and centers in Kenya. However, most of the traditional sun-dried products available in the Kenyan market are not satisfactory for human consumption. The fish is dried on the open ground which compromises the safety and quality of the product. The objective of this study was to develop a method to produce good quality low brine and dried fish. Redfish (Sebastes marinus) was selected for the study due to its similarity with tilapia. Brining at 5% brine for 1hr 15min (BD1) and 1hr 45min (BD2) and 12% for 15min (BD3) and 45min (BD4) were selected as the best brining conditions. Sensorial attributes, microbiological and physico-chemical parameters of dried fish were determined using standard protocols. All the dried fish samples had water content and water activity less than 15% and 0.60 respectively. The Total viable count (TVC) and Specific spoilage organism (SSOs) decreased after drying to below 5logCFU/g and 2logCFU/g respectively, while the salt concentration increased. The results showed that the TVC, SSOs, water content and water activity values of the brined and dried redfish fillet samples decreased with increasing brine concentrations and time. BD3 had the highest intensity in odour (rancidity, TMA, spoilage), CD had the highest flavour for the same. However, BD1 was low in rancidity, TMA, spoilage odour and flavour. In conclusion, due to its low salt concentration, lower spoilage odour and flavour, and low microbial levels, brining in 5% brine solution for 1hr 15min at ambient temperature is deemed suitable for producing quality and safe low-brined and dried redfish. The same conditions are also suggested to be tried in Kenya with the tilapia fish species.