Asian Food Science Journal

The processing and preservative methods significantly impact nutrient quality of hake fish (Merluccius merluccius). This survey research was conducted to investigate the nutrient quality and microbial load of Chilled, smoked and fried M. merluccius fish sold at Eyenkorin Market, Ilorin Kwara State. The three samples were bought from different market vendors, kept separately in ziplock nylon bags and transported to University of Ilorin Central Research Laboratory for analysis. The fish were separately kept in freezer and analysed at day zero and seventh. Highest moisture values (77.43±0.01%; 78.04±0.01%) were recorded in chilled fish at day zero and seventh of freezed condition. At both days, highest protein values (67.73±0.02%; 66.92±0.25%) were recorded from fried fish while least (17.37±0.03%;15.23±0.06%) from chilled fish. Smoked and fried fish retained higher concentrations of amino acid composition, reflecting enhanced protein quality. Microbial evaluation showed that viable counts in chilled fish increased markedly from 35.0 × 10⁵ CFU/g at day zero to 118.0 × 10⁵ CFU/g at day seventh of freezed storage condition. Smoked and fried fish maintained comparatively lower microbial loads at both days. Smoking and frying reduce moisture content, microbial proliferation and preserve essential nutrients, thereby enhanced shelf stability and nutrient concentration. The M. merluccius fish sold at Eyenkorin Market is nutritious and healthy for consumption because it meet the nutritional demands for proper development and good health. Additionally, fried fish is recommended to consumed because of its high nutritional values and minimal microbial loads.