Consumption of fish that accumulates harmful toxic substances directly causes food-borne diseases in humans. Unhygienic processing conditions during the processing of fish to manufacture different products also increase the chances of contamination. The present study was conducted to compare the quality and safety status of the fish fillets supplied by different brands in the superstores of Faisalabad. Samples of fish fillets of different brands were collected and stored at refrigeration temperature. Proximate analysis (moisture, protein, ash, and fat), heavy metal analysis (cadmium, nickel, lead, arsenic), and microbiological analysis (total plate count and total coliform count) of fish fillets were performed before and after frying. Fish fillets were fried at 180˚C for 10-12 minutes in the cooking oil. Cooking yield, texture analysis, and sensory evaluation of the fish fillets were also performed. The results of the study showed that the Fish Express brand carries a higher amount of moisture percentage (80.1±0.11) in the frozen fish fillets than any other brand. In contrast, the highest protein contents were reported in frozen fish fillet samples of the Menu brand (18.63±0.2). Lead concentration (PPM) showed the highest mean values of 1.01±0.012 in Ocean Fresh in fried fish fillets. The cooking loss showed the highest mean values of 21.6±0.25 in Fish Express. Total plate count (TPC) showed the highest mean value of 2.91±0.21in Fish Express, frozen fish fillets and it decreased in fried samples. Total coliform count (TCC) showed the highest mean values of 3.53±0.036 in Ocean Fresh in fried fish fillets. Texture showed the highest mean values of 7.66±0.55 for Menu. Taste showed the highest mean values of 8.00±0.00 for the Menu brand. Overall acceptability showed the highest mean values of 8.33±0.55 for the Menu brand. One and two-way analysis of variance was applied to the obtained results to compare the quality and safety status of different brands of fish fillets before and after the frying. Fish fillets of the Menu brand were found high in quality and safety compared to all other brands.

Keywords- Fish Fillets; Sea Food; Quality Characteristics; Safety Analysis; Sensory Evaluation.