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

Table 4

Sensory evaluation of raw, superheated steam-treated, and steam oven-treated squid.

Group	Appearance	Odor	Flavor	Texture	Preference
Raw squid	7.45 ± 0.28^a	7.40 ± 0.32^a	—	7.45 ± 0.37^a	7.45 ± 0.28^a
Superheated steam-treated squid	8.45 ± 0.55^b	8.40 ± 0.46^c	8.55 ± 0.44	8.20 ± 0.42^b	8.65 ± 0.34^c
Steam oven-treated squid	7.65 ± 0.47^a	7.90 ± 0.21^b	7.70 ± 0.42	7.86 ± 0.21^b	7.80 ± 0.26^b

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