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

Table 5

Pearson correlation coefficients between the indexes of TPA and sensory evaluation.

TPA	Sensory evaluation
	Hardness	Adhesiveness	Springiness	Chewiness	Gumminess
Hardness	0.197	0.117	−0.553	0.280	0.241
Adhesiveness	0.204	−0.133	−0.396	0.091	−0.023
Springiness	−0.205	−0.195	0.260	−0.013	−0.374
Chewiness	−0.315	−0.072	0.596	−0.270	−0.421
Gumminess	−0.252	−0.200	−0.077	−0.092	−0.110

Significant at the 0.05 level (2-tailed).