Title: The quality and storage stability of salted redfish products as affected by different salting methods and storage temperatures.

The aim of the study was to determine how quality and storage stability of the final products are affected by different salting procedures. Four different salting treatments were applied to redfish fillets. Group 1 were only dry salted, group 2 and 3 were treated with 18 % brine then dry salted and stored for 41 days at 5°C and 20°C in wax carton boxes. The only difference between the two groups was that group three was treated with polyphosphate. Group 4 was treated with 5% brine and frozen in plastic bags in boxes at -18°C. Quality of final desalted products was determined using physiochemical analysis. A significant increase in yield was obtained during brining. A significant decrease in pH, water activity and moisture were observed in the dry salted product after dry salting. The L*(whiteness) of fillets decreased after brining and increased after dry salting; significant increase in lightness was observed after desalting. The Lipid analysis parameter (FFA, TBARS and lipid content was lower during storage at 5°C than 20°C). A physical quality analysis of the final product after 41 days in storage was conducted. The result showed lipid oxidation in the samples. Fillets stored at room temperatures were high in yellowness. The light salted group stored at -18°C had better physical characteristics, no yellowness in the muscle was observed, and there was no spoilage in taste after cooking.