Comparative Study of Raw and Boiled Silver Pomfret Fish from Coastal Area and Retail Market in Relation to Trace Metals and Proximate Composition

Table 3

Effects of sampling location and boiling on proximate composition in the silver pomfret fish muscle.

Proximate composition	Fish from coastal area; mean ± SD		Fish from retail market; mean ± SD
	Raw	Boiled fish	Raw	Boiled
Moisture (%)	75.35 ± 0.43^a	70.57 ± 0.95^bc	75.87 ± 0.26^a	71.38 ± 0.66^cb
Protein (%)	20.01 ± 0.60^a	22.01 ± 0.68^bc	20.30 ± 0.74^a	22.22 ± 0.62^cb
Fat (%)	1.64 ± 0.13^a	2.19 ± 0.63^a	1.95 ± 0.08^a	2.35 ± 0.46^a
Ash (%)	2.48 ± 0.16^a	2.39 ± 0.08^a	2.52 ± 0.06^a	2.4 ± 0.13^a

Each replicate contained 3 treatment units. Mean values with different superscript letters are significantly different at and LSD values are at .