Table 3.
Data on percentage of edible portion, yield factor, and moisture content of 3 individual samples (expressed as mean ± SD) from each type of selected fish.
| Fish Name | Sample | Edible Portion (%) | Yield Factor | Moisture (g/100 g) | Se Concentration (µg/100 g of Product) | True retention of Se (%) |
|---|---|---|---|---|---|---|
| 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 | |
| Giant sea perch | Fresh (with skin) | 54 ± 3 | - | 74 ± 3.0 | 37.1 ± 8.4 | - |
| Boiled (with skin) | 65 ± 3 | 0.8 ± 0.2 | 73 ± 1.8 | 48.0 ± 21.2 | 100.0 ± 0.0 | |
| Fried (with skin) | 43 ± 3 | 0.7 ± 0.0 | 54 ± 2.0 | 52.9 ± 10.5 | 74.1 ± 1.7 | |
| Indo-Pacific Spanish mackerel | Fresh (with skin) | 83 ± 5 | - | 75 ± 0.3 | 73.7 ± 8.7 | - |
| Boiled (with skin) | 73 ± 0 | 0.6 ± 0.0 | 71 ± 2.1 | 72.6 ± 10.0 | 78.8 ± 0.0 | |
| Fried (with skin) | 60 ± 0 | 0.8 ± 0.0 | 58 ± 1.5 | 115.5 ± 5.1 | 100.0 ± 0.0 | |
| Short-bodied mackerel | Fresh (skinless) | 52 ± 5 | - | 76 ± 1.8 | 108.8 ± 14.7 | - |
| Boiled (skinless) | 47 ± 3 | 0.8 ± 0.0 | 71 ± 2.4 | 109.1 ± 28.4 | 88.8 ± 0.0 | |
| Fried (skinless) | 41 ± 3 | 0.8 ± 0.1 | 67 ± 4.9 | 76.9 ± 20.5 | 64.1 ± 0.0 | |
| Longtail tuna | Fresh (skinless) | 66 ± 2 | - | 71 ± 2.2 | 198.5 ± 49.51 | - |
| Boiled (skinless) | 58 ± 1 | 0.8 ± 0.0 | 68 ± 2.9 | 154.4 ± 44.5 | 64.4 ± 4.9 | |
| Fried (skinless) | 52 ± 3 | 0.8 ± 0.0 | 61 ± 0.6 | 262.4 ± 72.9 | 100.0 ± 0.0 |