Table 1. Sensory evaluation for four different salted squid and fermented oyster products

Panel SL SN OL ON
A 7 7 8 8
B 8 6 7 7
C 8 8 8 7
D 9 8 8 7
E 8 7 9 6
F 7 6 9 8
G 7 8 8 8
H 8 5 7 8
I 6 6 8 7
J 8 7 8 7
MEAN 7.6 6.8 8.0* 7.3
SEM 0.25 0.40 0.27 0.26
p<0.05.