Table 2.
Effect of cooking methods and cooking temperature on proximate composition of anchovya
| Factors | Parameters | |||
|---|---|---|---|---|
| Dry matter (%) | Ash (%) | Fat (%) | Protein (%) | |
| Cooking methodsb | ||||
| Frying | 42.8a | 1.4a | 21.5a | 20.2a |
| Baking | 50.0b | 2.4b | 13.8b | 34.4b |
| Grilling | 55.5c | 2.2b | 12.7b | 44.4c |
| Standard error | 1.1 | 0.08 | 1.0 | 0.4 |
| Cooking Temperaturesc | ||||
| 160 °C | 48.2a | 2.1a | 14.4a | 32.2a |
| 180 °C | 50.7a | 1.9a | 17.6b | 31.3a |
| Standard error | 1.1 | 0.08 | 1.0 | 0.4 |
aMeans within the same factor and the same column with different superscript letters are different (p < 0.05). Means reflects of duplicate samples of two replicates
bEach number represents the average value of each parameter for all samples of the same treatment
c Each number represents the average value of each parameter for all samples with the same cooking temperature