Correlation between meat quality sensory evaluation and texture of Cololabis saira

ObjectiveThe present study was conducted to analyze correlation between sensory evaluation and texture of Cololabis saira in order to provide references for evaluating the specific processing features of different parts in C. saira and development of C. saira products. MethodTaking back and tail muscles of C. saira as materials, factor analysis, prin-cipal component analysis and correlation analysis were conducted based on results of sensory evaluation and texture profile analysis(TPA) during 4 ℃ thawing process. Then taking TPA indicators as independent variables, sensory evaluation in-dicators as dependent variables, stepwise regression analysis was conducted and sensory evaluation model was established.ResultAt different thawing times,texture characteristics of C. saira back and tail muscles including hardness,elastici-ty,tackiness,chewiness and resilience were significantly different(P<0.05, the same below),sensory evaluation indicators including color,smell,tissue form,elasticity,hardness,cohesiveness,tackiness were also significantly different. Through factor analysis and principal component analysis, three principal components of sensory evaluation indicators in back and tail muscles of C. saira were obtained, variance contribution ratios were 80.995%, 78.872%, respectively; two principal components of TPA indicators were obtained whose variance contribution ratios were 99.259%, 98.865%, respectively. Based on correlation analysis of sensory evaluation indicators and TPA indicators, forecasting model of color and tackiness was presented as follows: Co=-8.966+53.936a. Forecasting model of hardness and tackiness was presented as follows:Ha=-10.490+59.475a. R was more than 0.900. The forecasting models showed linear correlation, and both forecasting models reached significant level. ConclusionColour and hardness in sensory evaluation are significantly affected by tac-kiness in TPA. When developing C.sairaproducts, sensory evaluation and TPA can be combined to evaluate the product quality.