Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)

Table 2

TPA indices (mean ± SD) of Micropterus salmoides products with different sodium chloride additions.

Sodium chloride (%)	Hardness (g)	Adhesiveness (g.s^-1)	Springiness	Chewiness (g)	Gumminess (g)
0	874.77 ± 91.41^a	−4.98 ± 1.40^a	61.39 ± 1.42^c	255.65 ± 7.78^b	386.03 ± 39.71^b
1	876.06 ± 51.25^a	−3.64 ± 1.50^a	53.93 ± 1.19^b	177.38 ± 65.45^a	349.30 ± 109.33^b
2	911.17 ± 193.51^a	−2.82 ± 3.43^a	56.31 ± 2.32^b	156.63 ± 62.87^a	236.75 ± 41.20^a
3	1054.87 ± 118.35^a	−3.40 ± 2.20^a	49.95 ± 4.23^a	144.89 ± 45.85^a	178.55 ± 85.30^a

The data are the means ± standard deviation. Superscripts with different letters in the same column indicate significant differences ().