Table 9.
Sensorial, chemical, and biological characteristics of the home meal replacement product containing web-foot octopus with sauce during storage at three different temperatures for 90 days.
| Temperature (°C) | Day | Overall Acceptance |
VBN (mg%) | TBARS (mg MDA/kg) |
TBC (log CFU/g) |
Salmonella spp. | S. aureus |
|---|---|---|---|---|---|---|---|
| −13 | 0 | 8.63 ± 0.25 a | 3.70 ± 0.09 a | 1.06 ± 0.03 a | 4.06 ± 0.10 a | - | - |
| 15 | 8.44 ± 0.03 ab | 3.79 ± 0.17 ab | 1.27 ± 0.03 ab | 4.19 ± 0.01 b | - | - | |
| 30 | 8.21 ± 0.02 bc | 3.84 ± 0.16 ab | 1.45 ± 0.05 ab | 4.24 ± 0.02 b | - | - | |
| 45 | 8.00 ± 0.05 c | 3.96 ± 0.21 ab | 1.64 ± 0.04 bc | 4.48 ± 0.02 c | - | - | |
| 60 | 7.60 ± 0.22 d | 4.09 ± 0.27 ab | 1.97 ± 0.04 cd | 4.60 ± 0.02 d | - | - | |
| 75 | 7.47 ± 0.25 d | 4.21 ± 0.23 b | 2.22 ± 0.02 de | 4.75 ± 0.02 e | - | - | |
| 90 | 7.33 ± 0.12 d | 4.39 ± 0.25 b | 2.57 ± 0.05 e | 4.88 ± 0.09 f | - | - | |
| −18 | 0 | 8.63 ± 0.25 a | 3.70 ± 0.09 a | 1.06 ± 0.03 a | 4.06 ± 0.10 a | - | - |
| 15 | 8.61 ± 0.02 a | 3.76 ± 0.01 a | 1.25 ± 0.02 a | 4.09 ± 0.01 a | - | - | |
| 30 | 8.56 ± 0.03 a | 3.79 ± 0.15 a | 1.39 ± 0.03 ab | 4.12 ± 0.02 a | - | - | |
| 45 | 8.53 ± 0.03 a | 3.85 ± 0.23 a | 1.46 ± 0.02 ab | 4.13 ± 0.02 a | - | - | |
| 60 | 8.49 ± 0.01 a | 3.90 ± 0.24 a | 1.49 ± 0.05 ab | 4.18 ± 0.02 b | - | - | |
| 75 | 8.45 ± 0.02 a | 3.95 ± 0.24 a | 1.85 ± 0.04 bc | 4.20 ± 0.01 c | - | - | |
| 90 | 8.40 ± 0.16 a | 3.99 ± 0.23 a | 2.26 ± 0.06 c | 4.22 ± 0.02 d | - | - | |
| −23 | 0 | 8.63 ± 0.25 a | 3.70 ± 0.09 a | 1.06 ± 0.03 a | 4.06 ± 0.10 a | - | - |
| 15 | 8.61 ± 0.04 a | 3.74 ± 0.02 a | 1.15 ± 0.02 a | 4.08 ± 0.02 ab | - | - | |
| 30 | 8.59 ± 0.04 a | 3.77 ± 0.16 a | 1.20 ± 0.09 a | 4.09 ± 0.01 ab | - | - | |
| 45 | 8.57 ± 0.03 a | 3.81 ± 0.18 a | 1.25 ± 0.02 ab | 4.12 ± 0.02 ab | - | - | |
| 60 | 8.55 ± 0.03 a | 3.84 ± 0.18 a | 1.35 ± 0.04 ab | 4.13 ± 0.01 ab | - | - | |
| 75 | 8.53 ± 0.02 a | 3.86 ± 0.18 a | 1.55 ± 0.02 b | 4.15 ± 0.01 ab | - | - | |
| 90 | 8.50 ± 0.16 a | 3.88 ± 0.19 a | 1.90 ± 0.12 c | 4.17 ± 0.01 b | - | - |
Data are presented as mean ± standard deviation. Means in each column at each temperature group marked with different letters (a–f) differed significantly according to Duncan’s test (p < 0.05).