Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Table 10

Textural properties of the processed squid stored at different temperatures.

Storage temperature (°C)	Parameters	Days
		0	2	6	8	10	12	14
10	Hardness (g)	6.60 ± 0.54^ab	4.30 ± 0.08^a	10.73 ± 1.66^c	10.15 ± 1.39^c	9.45 ± 1.45^c	6.89 ± 1.08^b	4.48 ± 1.11^ab
	Adhesiveness (g/cm)	0.04 ± 0.05^a	0.04 ± 0.05^a	0.04 ± 0.05^a	0.04 ± 0.05^a	0.08 ± 0.13^a	0.10 ± 0.10^a	0.54 ± 0.82^a
	Cohesiveness	0.79 ± 0.01^ab	0.78 ± 0.05^ab	0.75 ± 0.04^b	0.76 ± 0.02^ab	0.78 ± 0.04^ab	0.80 ± 0.02^ab	0.86 ± 0.08^c
	Springiness (mm)	2.73 ± 0.07^ab	2.72 ± 0.21^ab	2.70 ± 0.12^ab	2.79 ± 0.13^ab	2.71 ± 0.06^ab	2.68 ± 0.04^ab	2.58 ± 0.14^a
	Gumminess (g)	5.52 ± 0.46^abc	3.52 ± 0.26^a	8.72 ± 0.83^d	7.74 ± 0.39^cd	6.65 ± 1.55^bcd	6.85 ± 4.26^bcd	3.51 ± 1.09^a
	Chewiness (g/cm)	153.28 ± 16.38^abcd	96.06 ± 13.31^ab	219.05 ± 50.32^d	180.30 ± 30.68^bcd	181.24 ± 43.46^bcd	187.88 ± 116.68^cd	91.69 ± 32.03^ab
15	Hardness (g)	6.60 ± 0.54^ab	6.82 ± 0.87^b	5.17 ± 1.58^ab	6.35 ± 0.74^ab	6.48 ± 0.50^ab	6.21 ± 0.64^ab	4.88 ± 1.52^ab
	Adhesiveness (g/cm)	0.04 ± 0.05^a	0.06 ± 0.05^a	0.04 ± 0.05^a	0.04 ± 0.05^a	0.14 ± 0.05^a	0.28 ± 0.08^a	0.42 ± 0.26^a
	Cohesiveness	0.79 ± 0.01^ab	0.82 ± 0.02^ab	0.79 ± 0.04^ab	0.80 ± 0.04^ab	0.82 ± 0.04^ab	0.65 ± 0.05^a	0.59 ± 0.06^a
	Springiness (mm)	2.73 ± 0.07^ab	2.69 ± 0.10^ab	3.02 ± 0.44^b	2.96 ± 0.15^b	2.89 ± 0.08^ab	2.52 ± 0.15^a	2.04 ± 0.24^a
	Gumminess (g)	5.52 ± 0.46^abc	5.62 ± 0.85^abcd	4.08 ± 0.97^ab	4.24 ± 0.56^ab	4.17 ± 0.66^ab	4.30 ± 0.49^ab	3.27 ± 0.83^a
	Chewiness (g/cm)	153.28 ± 16.38^abcd	152.46 ± 22.42^abcd	120.49 ± 18.99^abc	108.68 ± 16.51^abc	107.86 ± 11.92^abc	101..22 ± 12.66^abc	71.63 ± 16.95^a

Values are mean ± SD (). Different letters (a–c) indicate significant differences among means by Tukey’s test at .