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

Table 5

Textural properties of raw, superheated steam-treated, and steam oven-treated squid.

Group	Hardness (g)	Adhesiveness (g/cm)	Cohesiveness	Springiness (mm)	Gumminess (g)	Chewiness (g/cm)
Raw squid	20.22 ± 3.10^a	0.08 ± 0.04^a	0.60 ± 0.18^a	1.14 ± 0.18^a	10.58 ± 3.42^a	13.44 ± 3.20^a
Superheated steam-treated squid	2.13 ± 0.59^b	0.10 ± 0.00^a	0.74 ± 0.07^a	1.56 ± 0.11^b	1.62 ± 0.55^b	2.54 ± 0.95^b
Steam oven-treated squid	2.70 ± 0.39^b	0.02 ± 0.04^b	0.74 ± 0.07^a	1.65 ± 0.03^b	2.00 ± 0.27^b	3.32 ± 0.44^b

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