. 2023 Dec 5;12(24):4375. doi: 10.3390/foods12244375

Table 13.

Acceptability evaluation of raw long-arm octopus arm and long-arm octopus Jangjorim prototype (LOJP).

Contents	A (Raw)	B (Boiled)	C (Sterilized)
Appearance	6.4 ± 0.7 ^a	7.3 ± 0.7 ^ab	8.4 ± 0.7 ^b
Taste	6.3 ± 0.8 ^a	7.1 ± 0.8 ^ab	8.1 ± 0.7 ^b
Flavor	5.6 ± 0.6 ^a	7.6 ± 0.9 ^b	8.0 ± 0.7 ^b
Texture	4.2 ± 0.7 ^a	7.3 ± 0.8 ^b	8.7 ± 0.5 ^c
Overall acceptance	5.6 ± 0.3 ^a	7.3 ± 0.4 ^b	8.3 ± 0.4 ^c

Number of panels, n = 28 (14 females and 14 males); the average age, 70 (65–75); mean ± S.D. Different letters (a–c) by data in the same row indicate significant differences at p < 0.05.