Table 1.
Comparison of proximate composition, pH, salinity, color and browning degree in the boiled-dried anchovy treated with acidic electrolyzed water

		Control	Anchovy treated with AEW
Moisture (%)		26.66±0.03	26.50±0.21^NS
Ash (%)		11.24±0.76	12.71±0.35^*
Crude lipid (%)		8.35±0.11^*	7.21±0.20
Crude protein (%)		51.60±0.32	52.96±0.31^NS
pH		6.93±0.02*	6.87±0.01
Salinity (%)		4.57±0.04	4.69±0.04*
Hunter value	L	44.63±0.20	49.72±0.83*
	a	0.31±0.01^*	0.13±0.03
	b	9.86±0.67	10.37±0.38^NS
	ΔE	0	5.08±0.55
Lipophilic browning degree (Absorbance value)		0.658±0.01	0.689±0.01^*
Hydrophilic browning degree (Absorbance value)		0.157±0.02	0.179±0.01^NS

Control : boiled-dried anchovy treated with tap water
Anchovy treated with AEW : boiled-dried anchovy treated with acidic electrolyzed water (AEW)
All Data are Mean ± S.D.
Data are significantly different at p<0.05.