. 2011 Jun 10;50(5):900–908. doi: 10.1007/s13197-011-0417-x

Table 3.

Proximate composition (%) pH, water activity (a_w) and density (g/ml) of FPP and FCM products

Product	Moisture	Protein	Fat	Ash	Salt	Carbohydrate	pH	a_w	Density
FPP	2.1 ± 0.35^b	70.3 ± 0.33^a	0.9 ± 0.01^b	3.3 ± 0.32^b	2.1 ± 0.19^b	21.4 ± 0.28^b	7.0 ± 0.08	0.29 ± 0.003	2.4 ± 0.09^b
FCM	5.3 ± 0.24^a	40.8 ± 0.16^b	2.3 ± 0.11^a	8.1 ± 0.18^a	3.9 ± 0.27^a	39.6 ± 0.39^a	6.5 ± 0.09	0.32 ± 0.002	5.2 ± 0.07^a

FPP: fish protein powder, FCM: fish cutlet mix; Values are means of 3 analyses. Different small letters show significant difference within a column (p < 0.05).