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Table 4 Change in sensory acceptability of the leg muscle during 7-week storage at −20 °C

From: Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

Storage period (week)

Appearance

Texture

Flavor

Overall acceptance

0

6.5 ±0.6a

6.8 ±0.7a

6.5 ±0.6a

6.5 ±0.6a

1

6.4 ±1.1a

6.5 ±0.6a

6.3 ±0.5a

6.5 ±0.3a

2

6.5 ±0.9a

6.6 ±0.8a

6.3 ±0.9a

6.2 ±0.3a

3

4.4 ±1.1ab

4.8 ±0.2ab

4.3 ±0.2ab

4.7 ±1.1ab

4

3.4 ±1.1bc

4.3 ±0.6b

3.5 ±1.0bc

3.3 ±1.0bc

5

2.3 ±0.5bc

2.8 ±0.1bc

3.0 ±1.4bc

2.9 ±0.9bc

6

2.4 ±0.8bc

2.8 ±0.4bc

2.4 ±0.5bc

1.8 ±0.5c

7

1.3 ±0.5c

1.8 ±1.5c

1.8 ±1.0c

1.5 ±0.7c

  1. Data expressed as the mean ± SD (n = 3). Different types of small superscript letters indicate significantly differences (p < 0.05)