Comparative Evaluations to Enhance Chemical and Microbial Quality of Salted Grey Mullet Fish

Salted fish preparations are popular and widely eaten across the world. Salting is a preservation strategy to enhance shelf life by decreasing water activity in muscles. demand increases with less regard for characteristics, novel strategies required healthy production. Lysozyme, EDTA, their mixture, black cumin oil nanoemulsion (BCN) were used dipping treatments make preservative films before salting. A medium-sized mullet classified into six groups: fresh, commercial salted mullet, four treatments. Stored groups evaluated chemical composition changes, lipid profile nitrogen microbial contamination. The results reflected nonsignificant changes protein content (21.08 ± 1.05%) of BCN compared fresh (22.41 1.41%), lowest salt penetration flesh (11.11 0.74%). value recorded was pH (5.53 0.06) (0.447 0.019). very low, which does not happen sample. total volatile non-protein represented low one. Coliform, E. coli, Staphylococcus aureus, Salmonella, Clostridium detected mullet. overall acceptability best test panel list evaluation, followed mixture treatment. This research indicated that treatment salting optimal, greater food safety properties no consumer acceptance alterations.