Table 1.
Compositions of proximate, mineral and fatty acids and values of peroxide, pH, penetrometer, color and sensory in raw anchovya
| Proximate composition (%) | Mineral composition (mg/kg) | ||||||||||||
| R A W | Dry matter | Ash | Fat | Protein | Na | K | Ca | Mg | P | Fe | Zn | Mn | Cu |
| 28.2 (6.0) | 1.2 (0.01) | 8.7 (0.04) | 18.6 (1.3) | 781.9 (66.4) | 883 (25.9) | 1672.2 (25.3) | 314.6 (38.8) | 171.4 (30.5) | 9.1 (4.4) | 29.5 (0.4) | 3.2 (0.7) | 4.6 (1.0) | |
| Fatty acid composition (%) | |||||||||||||
| F I S H | C16:0 | C18:0 | C18:1 | C20:1 | C22:1 | C24:1 | C18:2 | C18:3 | C20:5 | C22:6 | |||
| 5.7 (0.4) | 13.0 (1.2) | 5.4 (2.0) | 2.2 (0.4) | 1.7 (0.6) | 2.6 (0.8) | 0.2 (0.0) | 1.2 (0.03) | 2.9 (0.2) | 17.6 (3.4) | ||||
| Peroxide value | pH | Penetrometer value | Color | Sensory | |||||||||
| L* | a* | b* | |||||||||||
| 4.71 (0.3) | 6.42 (0.04) | 42.8 (2.8) | 32.37 (2.0) | 1.20 (0.8) | 1.16 (0.2) | 7.0 (0) | |||||||
aAll values reflect mean and (standard deviation) of duplicate samples of two experiment replicates