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