EFFECTS OF DEEPAND AIR FRYING ON THE SHELF LIFE OF ATLANTIC MACKEREL STORED AT AMBIENT TEMPERATURE

This study investigated the effects of deep and air frying on the shelf life of Atlantic mackerel (Scomber scombrus) stored at ambient temperature in Ziplock packages. The fish samples were divided into salted and unsalted portions, fried using both methods, and stored for six days. Microbial analyses were conducted at intervals to determine bacterial and fungal loads. Results showed a steady increase in microbial counts over time, with bacterial counts rising from 7.4 cfu/gm on day 0 to 29.6 cfu/gm on day 6, and fungal counts from 30.7 cfu/gm to 74.9 cfu/gm. Air-fried samples consistently showed lower microbial growth compared to deep-fried ones, while salted samples exhibited slower spoilage rates than unsalted ones. These findings suggest that air frying combined with salt treatment effectively enhances the microbial stability and shelf life of fried Atlantic mackerel stored at ambient temperature.