Table 1. Proximate composition of the fillets from olive flounder (
Paralichthys olivaceus
) (unit: g/100 g)
Part
Moisture
Crude protein
Crude lipid
Ash
Dorsal and ventral muscles
76.2±0.4
20.3±0.5 (85.3±2.0)
1)
1.9±0.4 (8.0±1.7)
1.2±0.0 (5.0±0.2)
Fin muscle
56.4±1.8
*2)
13.8±1.3
*
(31.7±2.9)
#3)
28.9±1.2
*
(66.2±2.7)
#
0.9±0.1
*
(2.0±0.2)
#
Dry basis.
Indicates significant difference (wet basis; p〈0.05 vs. dorsal and ventral muscles).
Indicates significant difference (dry basis; p〈0.05 vs. dorsal and ventral muscles).