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

Table 9

Total bacterial count of processed squid stored at different temperatures.

Storage temperature (°C)	Days
	0	2	6	8	10	12	14
10	3.18 ± 0.88	3.61 ± 2.32	4.35 ± 3.68	4.71 ± 3.56	4.74 ± 4.27	4.94 ± 4.01	5.01 ± 3.60
15	3.18 ± 0.88	3.81 ± 2.79	>6	>6	>6	>6	>6

Values are mean ± SD (); unit = log CFU/g.