. 2023 Sep 20;7:100599. doi: 10.1016/j.crfs.2023.100599

Table 1.

Effect of cooking methods on THg concentrations.

Sample/Determination	THg concentration, ng/g dry weight	Moisture, %	Raw to Cooked weight conversion
Raw	214.15 ± 1.45^b	61.95 ± 2.10^a	–
Steamed	258.07 ± 7.57^a	61.53 ± 1.98^a	1.18
Baked	192.62 ± 2.83^c	57.00 ± 2.01^ab	1.08
Fried (Oil resulted from frying)	195.25 ± 7.47^c (1.47 ± 0.07)	55.77 ± 1.87^b	1.17
Marinated	258.23 ± 9.89^a	58.06 ± 1.66^ab	1.34

The average values on the same row that do not share a letter (a,b,c) are significantly different, based on Tukey method and 95% confidence (p < 0.05).