Research Article
Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
Figure 1
Physicochemical and microbial properties of raw, superheated steam-treated, and steam oven-treated squid. (a) pH value, (b) odor intensity, (c) VBN value, (d) TBARS value, and (e) TBC. Different letters (A–C) indicate significant differences among means by Tukey’s test at . Values are mean ± SD ().
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