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Fish salting is considered one of the most common, oldest preservation and processing fish methods due to its part in decreasing water activity and inhibiting bacterial growth (Clucas & Ward, 1996). Furthermore, those methods are not only easy and simple to apply, as cheap raw materials are needed, but easy to access and readily available as well by which preserving fish from autolytic decomposition is attainable. At low salt concentrations, due to high water-protein interaction (maximum water holding capacity), maximum muscle swelling occurs, but at higher salt concentrations, the proteins may have strong protein-protein bonds, resulting in dehydration and promote fat oxidation (Jittinandana et al., 2002; Ghaly et al., 2010; Guizani et al., 2014 and Chen ARTICLE INFO ABSTRACT Article History: Received: Dec. 5, 2020 Accepted: Jan. 21, 2021 Online: Feb.8, 2021

Effects of different salt concentrations on the quality alterations and shelf-life of the grey mullet fish