## 3 Results and Discussion
### Sensory Evaluation of the Product  
Five sensory parameters, including color, flavor, odor, texture, and overall acceptance, were used to evaluate changes in sensory properties following storage and reheating using a microwave. On day 0, sensory evaluation scores of the test HMR products ranged from 8.24 to 8.38, with the highest value for flavor and odor. However, during storage, the scores were decreased. When stored at \(-13\)\({}^{\circ}\)C and \(-18\)\({}^{\circ}\)C, the sensory evaluation score started to decrease significantly (\(p<0.05\)) on day 45 and day 90, respectively, compared to day 0. In contrast, storage at \(-23\)\({}^{\circ}\)C did not significantly alter the sensory evaluation scores throughout the 90-day storage period. Sensory evaluation scores ranged from 7.14 to 8.62 (Table 11). According to the hedonic scale, the test HMR was scored by a panelist from \"like moderately\" to \"like very much.\" These results indicate that these products maintained favorable sensory properties following storage and reheating, likely due to rapid freezing. The quality deterioration of frozen food may be promoted by three factors: ice crystal formation, dehydration of protein molecules, and an increase in solid concentration during the freezing process [58].  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Temperature** & **Day** & **TBC (Log CFU/g)** & _S. aureus_ & _Salmonella spp._ & _E. coli_ \\ \hline \multirow{8}{*}{\(-13\)\({}^{\circ}\)C} & 0 & 2.94 \(\pm\) 0.10 \({}^{\text{ab}}\) & - & - & - \\  & 15 & 2.85 \(\pm\) 0.12 \({}^{\text{a}}\) & - & - & - \\  & 30 & 2.94 \(\pm\) 0.02 \({}^{\text{ab}}\) & - & - & - \\  & 45 & 2.99 \(\pm\) 0.21 \({}^{\text{ab}}\) & - & - & - \\  & 60 & 2.98 \(\pm\) 0.03 \({}^{\text{ab}}\) & - & - & - \\  & 75 & 3.11 \(\pm\) 0.04 \({}^{\text{bc}}\) & - & - & - \\  & 90 & 3.20 \(\pm\) 0.00 \({}^{\text{c}}\) & - & - & - \\ \hline \multirow{8}{*}{\(-18\)\({}^{\circ}\)C} & 0 & 2.94 \(\pm\) 0.10 \({}^{\text{ab}}\) & - & - & - \\  & 15 & 2.86 \(\pm\) 0.05 \({}^{\text{a}}\) & - & - & - \\  & 30 & 2.94 \(\pm\) 0.04 \({}^{\text{ab}}\) & - & - & - \\  & 45 & 2.98 \(\pm\) 0.03 \({}^{\text{b}}\) & - & - & - \\  & 60 & 2.93 \(\pm\) 0.03 \({}^{\text{ab}}\) & - & - & - \\  & 75 & 3.07 \(\pm\) 0.04 \({}^{\text{c}}\) & - & - & - \\  & 90 & 3.11 \(\pm\) 0.04 \({}^{\text{c}}\) & - & - & - \\ \hline \multirow{8}{*}{\(-23\)\({}^{\circ}\)C} & 0 & 2.94 \(\pm\) 0.10 \({}^{\text{a}}\) & - & - & - \\  & 15 & 2.90 \(\pm\) 0.03 \({}^{\text{a}}\) & - & - & - \\  & 30 & 2.95 \(\pm\) 0.03 \({}^{\text{a}}\) & - & - & - \\  & 45 & 2.94 \(\pm\) 0.05 \({}^{\text{a}}\) & - & - & - \\  & 60 & 2.93 \(\pm\) 0.07 \({}^{\text{a}}\) & - & - & - \\  & 75 & 2.96 \(\pm\) 0.04 \({}^{\text{a}}\) & - & - & - \\  & 90 & 2.97 \(\pm\) 0.03 \({}^{\text{a}}\) & - & - & - \\ \hline \hline \end{tabular}
\end{table}
Table 10: TBC and microbiology of test seafood HMR products, consisting of a mixture of AMPS, CSM, and sauce, stored at different temperatures.  
Ice crystal formation during freezing alters the physical properties of muscle tissues, thus distorting the structure of the meat [12; 59; 60; 61]. Furthermore, ice crystal formation in frozen seafood reportedly decreases the sensory properties of the products [62; 63]. Interestingly, the size of ice crystals is dependent on the freezing rate. Quick freezing leads to a greater number of fine ice crystal formations within muscle cells, whereas slow freezing leads to large ice crystal formations outside of muscle cells [12; 37; 64]. As such, the sensory properties of the products were largely preserved after reheating. Therefore, applying quick freezing to test seafood HMR products successfully maintained their sensory properties during storage or after reheating using microwaves.