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Abstract
This study investigated the influence of different processing methods and spice types on the quality characteristics of Merluccius merluccius (Hake). The experiment was designed to evaluate how air-frying, deep frying, and smoking, combined with various spice treatments (black pepper, oregano, black pepper + oregano, and control), influences the proximate composition and sensory attributes of the fish. This study was carried out at the Aquaculture and Fisheries Management Processing Unit, and the proximate and sensory analysis were conducted immediately after processing. The result showed that the deep frying produced the best overall results for the sensory attributes, the smoked ranked next because of its protein levels while the air-fried fish was less preferred due to its lighter texture and mild flavour. Among the spices, the black pepper + oregano was the best. Based on the result, it is recommended that deep frying combined with black pepper and oregano should be used as the most effective method for producing nutritionally rich and highly acceptable Merluccius merluccius products.
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