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

Table 4

Total variance for the TPA and sensory evaluation.

PCF	TPA			PCF	Sensory evaluation
	ΛE	RVC (%)	RCVC (%)		ΛE	RVC (%)	RCVC (%)
ƒ1	2.355	47.103	47.103	F1	2.319	46.387	46.387
ƒ2	1.338	26.768	73.871	F2	1.330	26.607	72.994
ƒ3	0.565	11.294	85.165	F3	0.619	12.383	85.377
ƒ4	0.400	7.997	93.162	F4	0.434	8.678	94.055
ƒ5	0.342	6.838	100.000	F5	0.297	5.945	100.000

PCF represents the principal component factors in PCA. Λ_E represents the eigenvalues obtained by PCA. R_VC indicates the rates of variance contribution obtained by PCA. R_CVC indicates the rates of cumulative variance contribution obtained by PCA.