Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)
Table 1
Definition and evaluation criteria of the indexes in sensory evaluation.
Index
Evaluation method
Object of reference
Scores
Hardness
The sample was placed between the molars (the teeth on both sides of the back of the mouth) and chewed evenly to evaluate the force required to compress the food.
Cream cheese
1
Franconian sausage
3
Peanut
6
Fruit hard candy
9
Adhesiveness
The sample was pressed between molars and the amount of deformation before fracture was evaluated.
Corn cake
1
American cheese
5
Sandwich bread
7
Seedless raisins
10
Chewing gum
15
Springiness
The sample was placed between the molar teeth and subjected to local compression. The compression was cancelled, and the speed and degree of deformation recovery were evaluated.
Cream cheese
0
Franconian sausage
3
Marshmallow
6
Jelly
9
Chewiness
The sample was placed in the mouth and chewed once per second. The force required was the same as that required to bite through a piece of gum within 0.5 s. The number of chewing times when the sample could be swallowed was evaluated.
Cream cheese
1
Young wheat bread
3
Graham crackers
6
Marshmallow
9
Gumminess
The sample was placed in the mouth and played between the tongue and the roof of the mouth to assess the force required to disperse the food.
