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

Table 3

Sensory indexes (mean ± SD) of M. salmoides products with different sodium chloride concentrations.

Sodium chloride (%)	Hardness	Adhesiveness	Springiness	Chewiness	Gumminess
0	2.10 ± 0.30^a	3.30 ± 0.46^a	3.8 ± 0.40^c	3.9 ± 0.30^a	3.2 ± 0.40^a
1	2.80 ± 0.40^b	3.70 ± 0.46^ab	3.2 ± 0.60^b	4.7 ± 0.64^b	3.8 ± 0.60^b
2	3.20 ± 0.40^c	4.00 ± 0.45^b	2.7 ± 0.46^a	4.7 ± 0.46^b	3.8 ± 0.40^b
3	3.80 ± 0.40^d	4.50 ± 0.50^c	2.3 ± 0.46^a	4.3 ± 0.46^ab	3.3 ± 0.46^a

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