Table 3.
Percentage of edible portion, yield factor, moisture, vitamin D, and true retention of 3 individual sets from each type of freshwater fish, data expressed as mean ± SD (n = 3).
| Species of Fish | Type of Sample | Edible Portion (%) |
Yield Factor | Moisture (g/100 g) |
Vitamin D (µg/100 g EP) |
True Retention of Vitamin D (%) |
|---|---|---|---|---|---|---|
| Striped snakehead | Raw (with skin) | 50 ± 3 | - | 74 ± 0.4 | 5.7 ± 2.6 | - |
| Boiled (with skin) | 56 ± 4 | 0.90 ± 0.04 | 72 ± 1.3 | 6.2 ± 2.8 | 85 ± 27 | |
| Fried (with skin) | 41 ± 3 | 0.65 ± 0.02 | 57 ± 1.1 | 1.4 ± 0.2 | 22 ± 11 | |
| Grilled (skinless) | 51 ± 1 | 0.88 ± 0.03 | 69 ± 4.6 | 5.6 ± 2.6 | 83 ± 29 | |
| Walking catfish | Raw (with skin) | 51 ± 6 | - | 68 ± 0.6 | 2.4 ± 1.4 | - |
| Boiled (with skin) | 58 ± 2 | 0.92 ± 0.02 | 64 ± 2.3 | 3.5 ± 3.1 | 77 ± 40 | |
| Fried (with skin) | 41 ± 4 | 0.70 ± 0.04 | 54 ± 7.8 | 3.0 ± 3.0 | 51 ± 43 | |
| Grilled (with skin) | 50 ± 5 | 0.81 ± 0.07 | 67 ± 7.4 | 4.6 ± 2.6 | 83 ± 30 | |
| Nile tilapia | Raw (with skin) | 46 ± 6 | - | 76 ± 1.8 | 19.8 ± 3.5 | - |
| Boiled (with skin) | 53 ± 4 | 0.90 ± 0.04 | 73 ± 1.1 | 33.0 ± 11.1 | 98 ± 3 | |
| Fried (with skin) | 39 ± 3 | 0.70 ± 0.00 | 57 ± 0.6 | 21.1 ± 6.3 | 75 ± 16 | |
| Grilled (skinless) | 43 ± 3 | 0.81 ± 0.04 | 72 ± 1.9 | 26.6 ± 7.2 | 90 ± 17 | |
| Red Nile tilapia | Raw (with skin) | 50 ± 2 | - | 73 ± 0.4 | 31.0 ± 7.7 | - |
| Boiled (with skin) | 60 ± 7 | 0.91 ± 0.02 | 70 ± 2.3 | 50.0 ± 12.2 | 100 ± 0 | |
| Fried (with skin) | 44 ± 5 | 0.71 ± 0.03 | 59 ± 3.0 | 35.1 ± 7.1 | 83 ± 29 | |
| Grilled (skinless) | 46 ± 1 | 0.84 ± 0.01 | 70 ± 0.5 | 35.8 ± 7.2 | 86 ± 24 | |
| Common silver barb | Raw (with skin) | 50 ± 7 | - | 74 ± 3.2 | 48.5 ± 26.5 | - |
| Boiled (with skin) | 56 ± 3 | 0.77 ± 0.08 | 71 ± 1.1 | 42.8 ± 12.8 | 66 ± 31 | |
| Fried (with skin) | 41 ± 9 | 0.55 ± 0.03 | 40 ± 2.7 | 55.2 ± 36.9 | 64 ± 31 | |
| Grilled (skinless) | 48 ± 5 | 0.84 ± 0.06 | 72 ± 1.3 | 42.6 ± 33.6 | 59 ± 38 |