Abstract: The correlation between sensory evaluation and instrumental analysis for salted eggs' white and yolk was investigated.Sensory evaluation adopted texture profile inspection,and instrumental analysis was measured by Food Texture Analyzer.The results indicated that except for cohesiveness,the egg white sensory indexes including hardness,springiness,chewiness showed a good correlation with instrument indexes,the egg yolk sensory indexes including hardness,roughness,residual particles,lipid showed a good correlation with instrument indexes.By choosing sensory indexes as the dependent variable,instrument analysis indexes as the independent variables,stepwise regression analysis was conducted and the acquired prediction equation were of significance in statistics. This research provided theoretical basis for instrumental analysis to substitute sensory evaluation to evaluate the texture of salted egg.