Table 2. The proximate compositions of baked and fried mackerel

(unit: %)

Proximate composition Cooking method

Baking Frying

Moisture 45.875±0.280¹⁾ 45.743±0.412

Fat 25.687±0.198 26.172±1.080

Protein 23.373±0.371 19.641±0.457

Carbohydrate 6.142±0.235 9.113±0.352

Crude ash 1.281±0.007 1.344±0.075

¹⁾ Results are the mean±SD of three measurements.

Proximate composition	Cooking method
Proximate composition	Baking	Frying
Moisture	45.875±0.280¹⁾	45.743±0.412
Fat	25.687±0.198	26.172±1.080
Protein	23.373±0.371	19.641±0.457
Carbohydrate	6.142±0.235	9.113±0.352
Crude ash	1.281±0.007	1.344±0.075