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The catch of kilka anchovies from the C_pian Sea con constitutes 90-92 percent of its total catch. I)ue to having fine bones and a small body thus easy to eat, the dry salting of it can be con'templated _In this research, the fresh kilka anchovies, after necessary preparations, were soaked in 2.5,10 and 20% brine for 20,60,80 and 120 minutes. After determination of the percentages of salt absorption by the sanlples, and in order to find the best parameters for drying of salted kilka, each sample was dried in a cabinet dryer with an air flow rate of 1.5-2 m/sec at 60,80 and 100°c for 210 and 240 minutes. Then the samples were examined in 10 day intervals for 90 days for TVN ,PV, total count and organoleptic changes which may have taken place during storage time. The results of this work have shown that there exists a linear relationship between temperature of drying,duration of drying, absorption of salt by the kilka and an increase in the production of TVN and PV.Also these results indicated most probably there is more than one mechanism operating for production of TVN in dry salted fish in comparison with fresh fish. For example the kilkas that were soaked for 20 minutes in brine and dried at 80
and 100°c for 210 minutes showed an increase ofTV.N from 29+1 to 46_1
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and 62:t5 to 72 +6 mgjl00 after 90 days of storage respectively. On the other
hand the changes of PV for the same samples were 0.35-3.72 and 0.55-4.2 mequiv/kg. The total count for most of the samples was negative .The organoleptic test indicated the taste panel preferred samples which contained 8-15% moisture and 3-8% salt. Thus the high value of TVN in dry salted fISh in comparison with the low one in fresh fish does not necessarily mean that the dry salted fish is spoiled. Therefore it is necessary to have a new standard for drying of the fish and measurement of TVN in its dry salted state.