Table 2
Changes in sensory character istics of cr icket powder during storage at 25, 35, and 40℃

Sensory property	Storage temp(℃)	Storage period (months)
Sensory property	Storage temp(℃)	0	1	2	3	4	5	6
Appearance	25	9.00±0.00^1)a2)A3)	8.50±0.84^aA	8.50±0.58^aA	8.50±0.58^aA	8.75±0.50^aB	8.75±0.50^aB	8.75±0.50^aB
	35	9.00±0.00^aA	8.50±0.84^aA	8.50±0.58^aA	8.50±0.58^aA	8.25±0.50^aAB	8.75±0.50^aB	8.50±0.58^aB
	40	9.00±0.00^cA	8.67±0.82^cA	8.50±0.58^bcA	8.25±0.50^abcA	7.50±0.58^abA	7.25±0.96^aA	7.25±0.96^aA
Flavor	25	9.00±0.00^bA	8.50±0.55^abA	8.00±0.00^aA	8.25±0.50^abA	8.75±0.50^abB	8.25±0.96^abB	8.25±0.50^abB
	35	9.00±0.00^bA	8.50±0.84^abA	8.00±0.00^aA	8.00±0.82^aA	7.75±0.50^aA	7.75±0.50^aB	8.00±0.82^aB
	40	9.00±0.00^dA	8.17±1.60^cdA	7.75±0.50^bcdA	7.75±0.96^bcdA	7.00±0.82^abcA	6.00±0.82^aA	6.25±0.96^abA
Off-flavor	25	1.00±0.00^aA	1.33±0.52^aA	1.50±0.58^aA	1.25±0.50^aA	1.00±0.00^aA	1.25±0.50^aA	1.25±0.50^aA
	35	1.00±0.00^aA	1.00±0.00^aA	1.75±0.96^aA	1.25±0.50^aA	1.50±0.58^aA	1.25±0.50^aA	1.25±0.50^aA
	40	1.00±0.00^aA	1.50±0.84^aA	1.50±0.58^aA	1.50±0.58^aA	2.75±0.96^bB	3.75±0.58^cB	3.50±0.58^bcB
Overall acceptance	25	9.00±0.00^aA	8.50±0.55^aA	8.25±0.50^aA	8.25±0.96^aA	8.50±0.58^aB	8.00±0.82^aB	8.00±0.82^aB
	35	9.00±0.00^bA	8.67±0.52^abA	8.00±0.82^bA	8.25±0.50^abA	7.75±0.50^aB	8.00±0.82^aB	8.00±0.82^aB
	40	9.00±0.00^bA	8.33±1.21^bA	8.25±0.50^bA	8.00±0.00^bA	6.00±0.82^aA	5.50±0.58^aA	6.25±0.50^aA

Values are means±SD.
Means with different letters within the same row are significantly different at p<0.05.
Means with different letters within the same column are significantly different at p<0.05.