Open Access
Table 1
Water content values used to classify anchovy and sardine into condition states (good, intermediate, poor), along with sample sizes for each state.
| Condition state | Anchovy | Sardine | ||
|---|---|---|---|---|
| Water content | n | Water content | n | |
| Good | HCcalc ≤ 68.4% | 51 | HCcalc ≤ 67.8% | 283 |
| Intermediate | 68.4% < HCcalc < 75.2% | 339 | 67.8% < HCcalc < 75% | 488 |
| Poor | HCcalc ≥ 75. 2 % | 113 | HCcalc ≥ 75% | 205 |
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