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

Table 7

Sensory evaluation of oak sawdust-smoke-treated squid at different time durations.

Smoking time (min)	Appearance	Odor	Flavor	Texture	Preference
0	7.65 ± 0.58^a	7.30 ± 0.67^a	7.45 ± 0.90^a	7.45 ± 0.69^a	7.55 ± 0.69^a
10	8.00 ± 0.62^ab	7.80 ± 0.92^ab	7.90 ± 0.84^a	7.70 ± 0.67^a	8.00 ± 0.33^a
15	8.65 ± 0.47^b	8.60 ± 0.52^b	8.85 ± 0.34^b	8.65 ± 0.41^b	8.90 ± 0.21^b
20	7.85 ± 0.58^a	7.50 ± 0.47^a	7.45 ± 0.44^a	7.50 ± 0.47^a	7.60 ± 0.32^a

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