Table 5.
Data on estimated marginal means of Se concentration and percentage of Se true retention by the major impacts of several kinds of fish and cooking methods (n = 3).
| Common Name | Estimated Marginal Means ± Standard Error | |
|---|---|---|
| Se (μg/100 g of Product) | True Retention (%) | |
| Fish species: | ||
| Striped snakehead | 33.0 ± 12.7 c | 83.7 ± 4.4 a,b |
| Giant sea perch | 47.9 ± 14.7 c | 87.0 ± 5.4 a |
| Indo-Pacific Spanish mackerel | 89.7 ± 28.1 b | 89.4 ± 7.6 a |
| Longtail tuna | 208.4 ± 79.4 a | 82.2 ± 5.4 a,b |
| Short-bodied mackerel | 80.7 ± 3.2 b | 76.5 ± 7.6 b |
| Cooking methods for several fish species: | ||
| Fresh | 89.5 ± 68.6 a,c | - |
| Boiling | 81.2 ± 51.9 b,c | 83.4 ± 19.5 b |
| Frying | 110.2 ± 89.4 a | 88.5 ± 18.2 a |
For a particular variable, values in the same column with various superscript letters of fish species or cooking techniques were significantly different (p < 0.05 two-way ANOVA followed by Tukey’s HSD post hoc multiple comparisons).