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

Table 6

Result of the stepwise regression for the TPA parameters as functions of sensory attributes.

Descriptor	Multiple correlation coefficient®	Coefficient of determination (R^2)	Significance (F)	Prediction model
Springiness	0.553	0.306	0.011	SSp=5.770−0.002Ha

SSp, sensory springiness; Ha, TPA hardness.