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

Table 8

Sensory evaluation of the processed squid stored at different temperatures.

Storage temperature (°C)	Parameters	Days
		0	2	6	8	10	12	14
10	Appearance	8.95 ± 0.16^c	8.90 ± 0.21^c	8.35 ± 0.41^c	8.00 ± 0.33^c	6.75 ± 0.26^b	5.25 ± 0.35^b	4.25 ± 0.35^a
	Smell	8.90 ± 0.21^c	8.90 ± 0.21^c	8.25 ± 0.26^c	7.90 ± 0.32^c	6.85 ± 0.47^b	5.15 ± 0.24^b	4.45 ± 0.37^a
	Taste	9.00 ± 0.00^c	8.95 ± 0.16^c	8.35 ± 0.34^c	7.95 ± 0.37^b	7.20 ± 0.63^b	—	—
	Texture	8.90 ± 0.21^c	8.90 ± 0.21^c	8.35 ± 0.41^c	7.80 ± 0.26^c	6.75 ± 0.42^b	5.25 ± 0.35^b	4.30 ± 0.26^a
	Preference	8.95 ± 0.16^c	8.90 ± 0.21^c	8.30 ± 0.42^c	7.80 ± 0.26^c	6.90 ± 0.39^b	5.35 ± 0.24^b	4.25 ± 0.26^a
15	Appearance	8.95 ± 0.16^c	8.90 ± 0.21^c	5.40 ± 0.46^b	4.60 ± 0.39^a	4.20 ± 0.26^a	3.90 ± 0.21^a	3.80 ± 0.26^a
	Smell	8.90 ± 0.21^c	8.90 ± 0.21^c	5.30 ± 0.35^b	4.25 ± 0.35^a	4.10 ± 0.21^a	3.80 ± 0.26^a	3.65 ± 0.24^a
	Taste	8.95 ± 0.16^c	8.95 ± 0.16^c	5.45 ± 0.37^a	—	—	—	—
	Texture	8.90 ± 0.21^c	8.90 ± 0.21^c	5.20 ± 0.35^b	4.40 ± 0.46^a	4.15 ± 0.24^a	3.80 ± 0.26^a	3.75 ± 0.26^a
	Preference	8.95 ± 0.16^c	8.75 ± 0.26^c	5.45 ± 0.37^b	4.35 ± 0.34^a	4.10 ± 0.21^a	3.85 ± 0.24^a	3.70 ± 0.26^a

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