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

Li, Meijin; Huang, Jiajun; Chen, Yanan; Zu, Xiaoyan; Xiong, Guangquan; Li, Hailan; Cozzolino, ed., Daniel

doi:10.1155/2022/1319744

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

Journal Article · Wed Apr 13 00:00:00 EDT 2022 · Journal of Food Quality

DOI:https://doi.org/10.1155/2022/1319744· OSTI ID:1863130

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Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China, Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Wuhan, China

Texture is an important factor in evaluating the quality of aquatic products. To evaluate the texture properties of cured large mouth bass, edible sodium chloride (0, 1.0, 2.0, and 3.0%) was smeared to the bass meat. Texture profile analysis (TPA) and sensory evaluation were performed to evaluate the quality of the cured samples, and the correlations of the indexes in the two methods were analyzed. Two principal components were obtained from the TPA indexes and sensory evaluation indexes, and the cumulative variance contribution rates were 73.87% and 72.99%, respectively. Results from the principal component analysis showed that the main indicators that affected the TPA were gumminess and springiness, while those that affected sensory evaluation were chewiness and adhesiveness. The TPA index and sensory evaluation could be effectively improved when the sodium chloride added to the bass meat was 1%. In the correlation analysis, sensory springiness was negatively correlated with TPA hardness ( $P < 0.05$ , r = −0.553) but positively correlated with TPA chewiness ( $P < 0.05$ , r = 0.596). After stepwise regression analysis, the prediction equation between the sensory springiness and TPA hardness was obtained as SSp=5.770−0.002Ha. These results provide a basis for predicting the quality of large mouth bass cured products.

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Sponsoring Organization:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI ID:: 1863130

Journal Information:: Journal of Food Quality, Journal Name: Journal of Food Quality Vol. 2022; ISSN 0146-9428

Publisher:: Hindawi Publishing CorporationCopyright Statement

Country of Publication:: FAO

Language:: English

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