Table 3.
Effect of cooking methods and cooking temperatures on mineral composition (mg/kg) of anchovya
| Factors | Parameters | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Na | K | Ca | Mg | P | Zn | Fe | Mn | Cu | |
| Cooking methodsb | |||||||||
| Frying | 760.9a | 1063.4a | 1291.4a | 354.61a | 316.6a | 29.5a | 9.2a | 3.6a | 4.0a |
| Baking | 1204.3b | 1771.4a | 2540.2b | 526.03b | 641.7a | 47.1b | 15.3a | 5.0a | 6.6b |
| Grilling | 2354.4c | 1491.5a | 2432.0b | 586.13b | 860.7a | 59.8c | 14.7a | 4.3a | 5.3ab |
| Standard error | 174.4 | 255.24 | 246.1 | 63.30 | 189.8 | 4.9 | 2.2 | 0.48 | 0.8 |
| Cooking Temperaturesc | |||||||||
| 160 °C | 1466.2a | 1637.1a | 2274.1a | 511.9a | 624a | 50.6a | 13.9a | 4.7a | 6.5a |
| 180 °C | 1433.3a | 1247.1a | 1901.7b | 465.8a | 588.8a | 40.3b | 12.3a | 1.0a | 4.1b |
| Standard error | 6.6 | 196.4 | 164.1 | 22.9 | 52.5 | 4.05 | 0.8 | 0.3 | 1.0 |
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