Table 5.
Estimated marginal means of interaction effect of species of fish and cooking methods on Se content and true retention of Se (calculated from two-way ANOVA) (n = 3).
| Common Name | Se Content (μg/100 g of Product, Mean ± Standard Error) |
True Retention of Se (%, Mean ± Standard Error) |
||
|---|---|---|---|---|
| Boiled | Fried | Boiled | Fried | |
| Common silver barb | 17.6 ± 3.0 i,l | 37.8 ± 10.4 f,m | 100.0 ±1.5 a,k,l | 100.0 ± 1.5 a,k |
| Nile tilapia | 26.5 ± 10.9 e,l | 34.9 ± 18.4 h,l,m | 100.0 ± 1.2 b,k | 100.0 ± 1.2 b,k |
| Red Nile tilapia | 22.6 ± 4.4 f,l | 37.3 ± 5.8 g,l,m | 100.0 ± 1.5 c,k,l | 100.0 ± 1.5 c,k |
| Striped snakehead | 22.2 ± 3.9 g,l | 43.8 ± 6.5 e,l,m | 70.7 ± 1.2 i | 96.8 ± 1.2 h,k |
| Walking catfish | 19.4 ± 1.7 h,l | 26.3 ± 9.3 i,l,m | 100.0 ± 1.2 d,k,l | 100.0 ± 1.2 d,k |
| Giant sea perch | 48.0 ± 21.3 d,l | 52.9 ± 10.6 d,m | 100.0 ± 1.5 e,k,l | 74.1 ± 1.5 i |
| Indo-pacific Spanish mackerel | 72.7 ± 10.1 c,k | 115.6 ± 5.1 b,k | 78.8 ± 1.5 h,l | 100.0 ± 1.5 e,k |
| Longtail tuna | 154.4 ± 44.6 a,k | 262.4 ± 72.9 a | 64.4 ± 1.5 j | 100.0 ± 1.5 f,k |
| Pangasius Dory | 10.1 ± 0.5 j,l | 13.7 ± 2.7 j,m | 96.2 ± 1.5 f,k,l | 100.0 ± 1.5 g,k |
| Short-bodied mackerel | 109.2 ± 28.4 b,k | 76.9 ± 20.5 c,k,l | 88.8 ± 1.5 g,l | 64.1 ± 1.5 j |
Estimated marginal means values with the different superscript letters in the same column were significantly different for a given variable (p < 0.05 two-way ANOVA followed by Tukey’s HSD post hoc multiple comparisons).