Table 5. Abundance of residual microplastics in processed seafood products

Classification of types	No. of samples	Subclassification of types	MPs/g
Canned seafood	19	Canned tuna, canned cockle, canned seasnail	0.48±0.451)
Salted seafood	11	Salted shrimp, sauced clam, sauced intestine	1.73±1.73
Boil-cooked seafood	8	Messel flesh, shrimp meat, clam meat	0.47±0.36
Sauces	8	Oyster sauce, tuna source	0.32±0.21
Liquid salted seafood	4	Anchovy sauce, sand lance extract	0.26±0.19

Data are expressed as mean±SD.