Nutrient Quality and Microbial Load of Different Preservative Methods of Hake Fish (Merluccius merluccius) Sold at Eyenkorin Market, Ilorin, Nigeria
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Date
2026-04-04
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Publisher
Asian Food Science Journal
Abstract
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 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.