Table 1. Changes in pH of squid ‘Sikhae’ made with barley flour by high hydrostatic pressure treatment during storage at 10°C

Sample¹⁾	Storage period (days)
Sample¹⁾	0	5	10	15	20	25	30
NM	6.71±0.02^Ba2)	6.04±0.04^Bb	5.50±0.01^Cc	5.08±0.01^Ad	4.96±0.00^Ae	4.74±0.01^Af	4.60±0.01^Bg
NB	6.77±0.00^Aa	5.75±0.02^Cb	5.21±0.01^Dc	4.79±0.01^Dd	4.67±0.01^De	4.60±0.01^Df	4.57±0.01^Cg
HM	6.73±0.01^Bb	6.83±0.00^Aa	5.62±0.06^Bc	4.95±0.01^Bd	4.80±0.01^Be	4.68±0.01^Bf	4.63±0.01^Ag
HB	6.78±0.00^Ab	6.87±0.01^Aa	5.82±0.04^Ac	4.86±0.00^Cd	4.70±0.01^Ce	4.62±0.00^Cf	4.61±0.01^Bf

NM, squid ‘Sikhae’ made with glutinous foxtail millet; NB, squid ‘Sikhae’ made with glutinous barley; HM, squid ‘Sikhae’ made with glutinous foxtail millet by high hydrostatic pressure treatment; HB, squid ‘Sikhae’ made with glutinous barley by high hydrostatic pressure treatment.
Values are mean±SD (n=3). ^A-DMeans in a column and ^a-gmeans in a row followed by different superscripts are significantly different by Duncan’s multiple range test respectively (p<0.05).