Table 4.
Percentage of edible portion, yield factor, moisture, vitamin D, and true retention of 3 individual sets from each type of marine 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 (%) |
|---|---|---|---|---|---|---|
| Giant sea perch | Raw (with skin) | 54 ± 3 | - | 74 ± 3.0 | 3.3 ± 2.8 | - |
| Boiled (with skin) | 65 ± 3 | 0.77 ± 0.22 | 73 ± 1.8 | 4.5 ± 2.8 | 97 ± 4 | |
| Fried (with skin) | 43 ± 3 | 0.66 ± 0.04 | 54 ± 2.0 | 6.2 ± 4.7 | 95 ± 9 | |
| Grilled (skinless) | 52 ± 11 | 0.83 ± 0.01 | 74 ± 0.7 | 2.5 ± 2.5 | 49 ± 8 | |
| Grey mullet | Raw (with skin) | 53 ± 1 | - | 77 ± 0.6 | 4.7 ± 0.8 | - |
| Boiled (with skin) | 57 ± 2 | 0.62 ± 0.09 | 74 ± 3.8 | 8.1 ± 1.3 | 100 ± 0 | |
| Fried (with skin) | 41 ± 5 | 0.81 ± 0.02 | 59 ± 8.0 | 10.1 ± 3.6 | 97 ± 5 | |
| Grilled (skinless) | 42 ± 4 | 0.84 ± 0.01 | 72 ± 2.6 | 14.0 ± 5.2 | 100 ± 0 | |
| Black-banded trevally | Raw (with skin) | 58 ± 6 | - | 72 ± 1.8 | 3.0 ± 1.3 | - |
| Boiled (with skin) | 54 ± 5 | 0.81 ± 0.06 | 69 ± 2.5 | 5.8 ± 2.8 | 92 ± 13 | |
| Fried (with skin) | 47 ± 7 | 0.71 ± 0.04 | 57 ± 1.1 | 3.4 ± 2.7 | 92 ± 12 | |
| Grilled (skinless) | 46 ± 7 | 0.76 ± 0.08 | 71 ± 2.4 | 4.1 ± 0.5 | 90 ± 18 | |
| Short-bodied mackerel | Raw (with skin) | 52 ± 5 | - | 76 ± 1.8 | 2.9 ± 2.1 | - |
| Boiled (with skin) | 47 ± 3 | 0.83 ± 0.06 | 71 ± 2.4 | 3.8 ± 2.9 | 89 ± 19 | |
| Fried (with skin) | 41 ± 3 | 0.77 ± 0.10 | 67 ± 4.9 | 4.8 ± 3.5 | 97 ± 6 | |
| Grilled (with skin) | 41 ± 1 | 0.74 ± 0.04 | 66 ± 5.1 | 0.6 ± 0.1 | 47 ± 13 |