Table 2.

Results of Friedman ANOVAs test (ꭓ²: stadigraph; P: probability and K: Kendall coefficient of concordance) to compare the effect of storage in each attribute of the cooked merus of L. santolla (SKC) and P. granulosa (FSKC).

Attributes	Lithodes santolla (SCK)			Paralomis granulosa (FSCK)
	ꭓ2	P	K	ꭓ2	P	K
Odor	61.04	<0.001	0.87	44.17	<0.001	0.68
Appearance	60.75	<0.001	0.88	44.93	<0.001	0.69
Texture	60.44	<0.001	0.86	46.57	<0.001	0.72
Juiciness	49.65	<0.001	0.83	51.89	<0.001	0.80
Taste	56.34	<0.001	0.94	46.37	<0.001	0.77