Microbiological and chemical changes occurred during the production and storage of potassium sorbate treated and salted carp fillets were investigated. The fillets samples were subjected to sodium chloride with varying rahos (5 % and 10 %) and to potassium sorbate with varying ways (by treating the fillets with 0.5 % potassium sorbate and immersing into 5 % potassium sorbate lor 1 mi.). Samples Irom six different processes including control group were vacuum'packed and stored at 4 °C. At cerlain stages of the production (fillets, end of salting and drying) and on days 7, 14, 28 and 56 of storage, the samples were examined microbiologically (total mesophile aerobe, coliform, Staphyloccocus-Micrococcus, Lactobacillus, psychrOphite, yeast and mould) and chemically (moisture, salt, salt in dry matter, pH and TVB-N). Sorbic acid levels were analyzed until on day 14 of the storage. Counts of total mesophile aerobe, coliform, Staphyloccocus·Micrococcus, Lactobacillus, psychrophile, yeast and mould were decreased With the end of salting, whereas colifolTTl microorganisms decreased until the end of drying. At the following stages all the microorganisms were found to be increased. During the preparation and storage of the product, the samples treated with 10 % satted and potassium sorbate were observed to contain relatively less microorganisms (P > 0.05). Moisture content 0110 % salted samples decreased rapidly (P< 0.05) whereas in 5 % salted samples that remained at higher level and unsimilar variations were detected throughout the storage. Salt levels in all types decreased during production and storage. However rate of decrease in salt cOnlents of 10 % sailed samptes were higher (P<0.05). Besides, salt content of 5 % salted samples remained relatively constant untit the end 01 storage (P>0.05). Salt content In dry matter followed the similar path. In all series, pH values diminished last at the beginning 01 the production whereas the decrease was slow there after. TVB-N levels in all of the samples remained constant from the beginning of the production until on day 14 of the storage. It increased rapidly reaching the highest level at the end of the storage there after. During the production end storage no significant differences were found between the types in terms of TVB-N levels. Sorbic acid content in samples immersed in to potassium sorbate reached higher levels (p<0.05). It is concluded that during the storage of experimentally produced salted carp fillets some chemical parameters moved In as undesirable course it will be useful to treat the product with low consumable properties with in potassium sor· bate and antimicrobial effect of potassim sorbate has increased with the increasing amount of salt.