Table 7.
Individually quick frozen processed fish equations that predict sensory texture from texture profile analysis (TPA) attributes
| Sensory attribute | Intercept | TPA Predictor variable and coefficients | RMSE | R 2 | R |
|---|---|---|---|---|---|
| Cohesiveness of mass | 1.909 | 0.0043(H1)+6.512(Co) −0.00004(H1 × H1)+315.4(Co × Co) | 0.698 | 0.094 | 0.307 |
| Fibrous | 4.188 | 0.0162b(H1) −0.0279(C1) −0.0003a(H1 × H1)+0.0015b(C1 × C1) | 0.708 | 0.160 | 0.400 |
| Firmness | 2.566 | 0.0138(H2) −0.0128(C2) −0.0006(H2 × H2)+0.0013(H2 × C2) | 0.866 | 0.102 | 0.319 |
| Flaky | 6.239 | −0.0192(H1b)+0.0272(C1b)+0.00006(H1b × H1b) | 0.862 | 0.124 | 0.352 |
| Moisture release | 5.577 | 23.32a(Cor)+274.3(Cor × Cor) | 1.050 | 0.141 | 0.375 |
| Moisture retention | — | No correlations | — | — | — |
| Springiness | 1.284 | 0.0122a(H1br) | 0.800 | 0.117 | 0.342 |
| Residual cohesiveness of mass | 0.0936 | 0.0160b(C1r) | 0.704 | 0.069 | 0.263 |
| Residual firmness | 1.589 | −0.0761(R)+0.0761a(C1r)+0.0047(R × C1r) | 0.863 | 0.100 | 0.316 |
| Residual flaky | −1.065 | −0.0093(H1br)+0.1168(R) −0.0075(R × R) | 0.842 | 0.141 | 0.375 |
Notes. TPA variables are abbreviated as: C1, Chewiness‐1; C1b, Chewiness‐1b; C1r, Residual Chewiness‐1; C2, Chewiness‐2; Co, Cohesiveness; Cor, Residual Cohesiveness; H1, Hardness‐1; H1b, Hardness‐1b; H1br, Residual Hardness‐1b; H2, Hardness‐2; R, Resilience.
a,bindicates that the coefficient have a probability of 0.01 and 0.05, respectively.