Title: The effect of thermal processing on the biochemical and sensory attributes of fish.

The aim of this study was to develop and produce varieties of canned products from redfish and saithe fillets. Two different canning processes were used, not preheated and preheated, and the effect of these two canning processes was evaluated on the biochemical and sensory attributes of canned redfish and saithe fillets. Redfish fillets were canned in oil and brine (F0 6.52, 7.71) while saithe fillets were canned in oil and brine (F0 6.9, 8.6). Results showed that the protein content in the preheated canned redfish and saithe fillets in oil and brine was higher than the protein content in the not preheated canned redfish and saithe fillets in oil and brine. The protein content of preheated canned redfish fillets in oil and brine, canned saithe fillets in oil and brine was 17.4%, 16.8%, 18.5% and 17.6% respectively while the not preheated canned redfish fillets in oil and brine, canned saithe fillets in oil and brine had a protein content of 15.0%, 14.0%, 15.5% and 14.9% respectively. According to sensory evaluation, the preheated canned redfish and saithe fillets in oil and brine had a smoother texture than the not preheated canned redfish and saithe fillets in oil and brine.