Table 4. Contents of pantothenic acid in seafoods

Sample	Pantothenic acid (mg/g wet weight)1)
Anchovy, raw, A	0.0246±0.0008d2)
Anchovy, raw, B	0.1802±0.0069d
Anchovy, raw, C	ND3)
Cod, frozen	0.4391±0.0056c,d
Cod, frozen, steamed	0.1061±0.0004d
Deep-fried squid, frozen	0.1268±0.0002d
Deep-fried squid, frozen, air-fried	0.2247±0.0009d
Deep-fried squid, frozen, deep-fried	0.1242±0.0015d
Dried fish strips, raw	ND
Eorigul Jeot (salted/fermented oyster), A	1.9581±0.0179a
Eorigul Jeot (salted/fermented oyster), B	1.1825±0.0311b,c
Eorigul Jeot (salted/fermented oyster), C	0.4319±0.005c,d
Fish cutlet, frozen	ND
Fish cutlet, frozen, air-fried	ND
Fish cutlet, frozen, deep-fried	ND
Flyingfish, roe, frozen	0.2873±0.0023d
Flyingfish, roe, frozen, steamed	ND
Galchisok Jeot (salted/fermented hairtail guts), A	0.0426±0.0021d
Galchisok Jeot (salted/fermented hairtail guts), B	0.1251±0.0001d
Galchisok Jeot (salted/fermented hairtail guts), C	0.0536±0.0019d
Granulated ark shell, canned	ND
Mackerel	0.1639±0.0022d
Melania snail, steamed, frozen	0.2117±0.0015d
Melania snail, steamed, frozen, broth	ND
Meoljut sauce (salted/fermented fish Sauce), A	1.3201±0.0071a,b
Meoljut sauce (salted/fermented fish Sauce), B	0.8057±0.0026b,c,d
Meoljut sauce (salted/fermented fish Sauce), C	0.605±0.0103b,c,d
Myeolchi yukjeot (salted/fermented anchovy sauce), A	0.0758±0.0013d
Myeolchi yukjeot (salted/fermented anchovy sauce), B	0.2478±0.0048d
Myeolchi yukjeot (salted/fermented anchovy sauce), C	ND
Pan-fried pollock (Dongtaejeon), frozen	0.4682±0.0206c,d
Pan-fried pollock (Dongtaejeon), frozen, cooked	0.4103±0.0057c,d
River snail meat, steamed	0.148±0.0002d
Shrimp cutlet, frozen	0.0862±0.0008d
Shrimp cutlet, frozen, air-Fried	0.1257±0.0001d
Shrimp cutlet, frozen, deep-Fried	0.1196±0.0024d
Smoked squid	0.1122±0.0034d
Spanish mackerel	0.0586±0.001d

All values are mean±SD (n=3).
Means with different superscript letters (^a-d) are significantly different by Duncan’s multiple range test at p<0.05.
ND, not detected.