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

Table 2

Sensory evaluation of steam oven-treated squid.

Temp. (°C)	Time (min)	Appearance	Odor	Flavor	Texture	Preference
230	5	6.40 ± 0.66^a	6.00 ± 0.00^a	6.15 ± 0.47^a	6.30 ± 0.48^a	6.15 ± 0.24^a
	10	7.45 ± 0.50^bc	6.05 ± 0.16^a	6.90 ± 0.57^ab	6.70 ± 0.54^ab	6.90 ± 0.39^a
	15	7.15 ± 0.24^ab	6.40 ± 0.52^ab	6.10 ± 0.88^a	6.40 ± 0.52^a	6.55 ± 0.44^a
240	5	6.80 ± 0.79^ab	6.00 ± 0.00^a	6.40 ± 0.52^a	6.25 ± 0.49^a	6.20 ± 0.35^a
	10	7.90 ± 0.32^c	7.45 ± 0.69^c	7.80 ± 0.79^c	7.70 ± 0.42^c	8.50 ± 0.28^c
	15	7.10 ± 0.52^ab	6.80 ± 0.35^b	7.45 ± 0.37^bc	6.75 ± 0.54^ab	7.40 ± 0.32^b
250	5	6.75 ± 0.68^ab	6.05 ± 0.16^a	6.40 ± 0.32^a	6.05 ± 0.16^a	6.20 ± 0.26^a
	10	7.00 ± 0.67^ab	6.65 ± 0.85^ab	7.15 ± 0.47^ab	7.10 ± 0.32^bc	7.25 ± 0.26^ab
	15	6.40 ± 0.21^a	6.15 ± 0.24^a	6.20 ± 0.92^a	6.30 ± 0.48^a	6.25 ± 0.35^a

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