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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)