Table 4. Proximate composition (moisture, protein, lipid, and ash content) of fresh pangasius catfish used for smoking and three different types of smoked products.
|
Treatments/fresh |
Proximate composition |
|||
|
Moisture (%) |
Protein (%) |
Lipid (%) |
Ash (%) |
|
|
T1 |
68.80±0.45 |
19.45±0.33 |
10.28±0.64 |
1.55±0.06 |
|
T2 |
67.19±0.31 |
20.20±0.61 |
11.40±0.24 |
1.58±0.27 |
|
Control |
70.79±0.50 |
18.48±0.54 |
9.52±0.34 |
1.48±0.37 |
|
Fresh fish |
76.80 ±0.13 |
13.60±0.26 |
7.79±0.03 |
1.41±0.03 |