Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

Table 1

Sensory changes of crayfish samples stored under chilled conditions after application of different killing methods (mean ± standard deviation).

Group	Storage time (days)	Odour	Deformation	Colour	Texture	Flavour
B1	0
	4
	8
	12
	15
B2	0
	4
	8
	12
	15
B3	0
	4
	8
	12
	15
B4	0					NP
	4					NP
	8					NP
	12					NP
	15					NP

Different superscripts on the same column represent significant differences between treatments (). NP means that analyses were not performed.