Table 3.
Percentage of edible portion, yield factor, and moisture content of three individual sets from each type of freshwater fish, data expressed as mean ± SD (n = 3).
| Fish Name | Type of Sample | Edible Portion (%) | Yield Factor | Moisture (g/100 g) | Se concentration (µg/100 g of Product) | True Retention of Se (%) |
|---|---|---|---|---|---|---|
| Common silver barb | Fresh (with skin) | 50 ± 7 | - | 74 ± 3.2 | 9.9 ± 6.8 | - |
| Boiled (with skin) | 56 ± 3 | 0.8 ± 0.0 | 71 ± 1.1 | 17.5 ± 2.9 | 100.0 ± 0.0 | |
| Fried (with skin) | 41 ± 9 | 0.5 ± 0.0 | 40 ± 2.7 | 37.7 ± 10.4 | 100.0 ± 0.0 | |
| Nile tilapia | Fresh (with skin) | 46 ± 6 | - | 76 ± 1.8 | 18.4 ± 4.2 | - |
| Boiled (with skin) | 53 ± 4 | 0.9 ± 0.0 | 73 ± 1.1 | 26.5 ± 10.9 | 100.0 ± 0.0 | |
| Fried (with skin) | 39 ± 3 | 0.7 ± 0.0 | 57 ± 0.6 | 34.9 ± 18.4 | 100.0 ± 0.0 | |
| Red tilapia | Fresh (with skin) | 50 ± 2 | - | 73 ± 0.4 | 12.4 ± 6.7 | - |
| Boiled (with skin) | 60 ± 7 | 0.9 ± 0.0 | 70 ± 2.3 | 22.6 ± 4.3 | 100.0 ± 0.0 | |
| Fried (with skin) | 44 ± 5 | 0.7 ± 0.0 | 59 ± 3.0 | 37.2 ± 5.7 | 100.0 ± 0.0 | |
| Striped snakehead | Fresh (with skin) | 50 ± 3 | - | 74 ± 0.4 | 29.4 ± 11.4 | - |
| Boiled (with skin) | 56 ± 4 | 0.9 ± 0.0 | 72 ± 1.3 | 22.2 ± 3.8 | 70.5 ± 1.2 | |
| Fried (with skin) | 41 ± 3 | 0.7 ± 0.0 | 57 ± 1.1 | 43.8 ± 6.5 | 98.2 ± 5.8 | |
| Walking catfish | Fresh (skinless) | 51 ± 6 | - | 68 ± 0.6 | 13.1 ± 7.2 | - |
| Boiled (skinless) | 58 ± 2 | 0.9 ± 0.0 | 64 ± 2.3 | 19.4 ± 1.6 | 100.0 ± 0.0 | |
| Fried (skinless) | 41 ± 4 | 0.8 ± 0.0 | 54 ± 7.8 | 26.3 ± 9.3 | 100.0 ± 0.0 |