Table 1.

Peptide concentrations in crucian carp (Carassius auratus) soup cooked at different temperatures

	55 °C	65 °C	75 °C	85 °C	95 °C	100 °C
Peak 1	10.3 ± 0.23c	11.7 ± 0.72c	15.6 ± 0.39b	17.9 ± 1.03a	14.5 ± 0.48b	11.4 ± 0.55c
Peak 2	3.1 ± 0.03 d	4.2 ± 0.11	6.3 ± 0.17b	8.4 ± 0.35a	5.2 ± 0.61c	3.9 ± 0.08 d
Peak 3	1.9 ± 0.05a	1.8 ± 0.02ab	1. 7 ± 0.35b	2.1 ± 0.03a	2.0 ± 0.09a	1.9 ± 0.16ab
Peak 4	47.3 ± 1.16e	65.8 ± 1.03c	89.3 ± 1.21b	102.2 ± 3.49a	69.7 ± 1.46c	57.1 ± 1.32 d
Peak 5	5.7 ± 0.22a	4.6 ± 0.02ab	4.1 ± 0.23b	3.2 ± 1.07c	2.8 ± 0.11c	2.6 ± 0.04 d
Peak 6	30.5 ± 1.81c	38.3 ± 0.31b	44.7 ± 0.56a	42.9 ± 2.18ab	31.4 ± 2.2c	29.0 ± 1.1 d
Peak 7	0.9 ± 0.03a	0.78 ± 0.02a	0.64 ± 0.01b	0.57 ± 0.02b	0.49 ± 0.01b	0.26 ± 0.01c
Peak 8	4.2 ± 0.42a	3.29 ± 0.05c	3.9 ± 0.32ab	3.9 ± 0.15a	3.7 ± 0.11b	3.2 ± 0.05c
Peak 9	10.4 ± 0.14a	9.2 ± 0.01a	6.5 ± 0.03c	7.1 ± 1.02b	6.8 ± 0.23b	4.9 ± 0.08 d
Peak 10	7.14 ± 0.92c	10.7 ± 0.03a	9.4 ± 0.15ab	11.5 ± 0.51a	8.8 ± 0.17b	6.4 ± 0.12 d
Peak 11	0.85 ± 0.02 d	1.5 ± 0.07c	3.3 ± 0.02a	2.8 ± 0.06a	2.2 ± 0.02b	1.6 ± 0.18c
Peak 12	0.28 ± 0.01c	0.72 ± 0.02a	0.54 ± 0.01b	0.31 ± 0.01c	0.49 ± 0.01b	0.19 ± 0.01 d
Peak 13	11.3 ± 0.13 d	15.9 ± 0.02c	20.7 ± 0.78b	22.4 ± 1.04a	19.4 ± 0.49b	16.2 ± 1.39c
Total	133.8 ± 2.71 d	168.6 ± 1.98c	206.3 ± 5.82b	225.3 ± 4.37a	167.5 ± 3.97c	138.4 ± 2.64 d

Contents of peptides were in area 100 mL⁻¹ soup and expressed as means ± standard error (n = 3). Means followed by different lowercase letters in the same row are significantly different (P ≤ 0.05)