. 2023 Jul 3;14:425–449. doi: 10.1016/j.aninu.2023.06.006

Table 9.

Effects of BSFLM on the texture properties, pH, drip loss, and water- and salt-soluble protein in the muscle of fish¹.

Item	Diets							P-value
Item	SM	BSFLM15	BSFLM30	BSFLM45	BSFLM60	BSFLM75	BSFLM100	P-value
Texture properties
Hardness, N	19.41 ± 3.05	16.89 ± 1.44	17.95 ± 1.95	18.99 ± 2.99	18.60 ± 1.32	17.90 ± 2.38	18.43 ± 3.97	0.93
Adhesiveness, N·mm	0.121 ± 0.027^c	0.108 ± 0.013^c	0.117 ± 0.011^c	0.123 ± 0.011^c	0.161 ± 0.029^b	0.183 ± 0.023^b	0.250 ± 0.022^a	0.00
Cohesiveness ratio	0.151 ± 0.014^ab	0.136 ± 0.013^b	0.159 ± 0.012^ab	0.168 ± 0.012^a	0.167 ± 0.015^a	0.174 ± 0.006^a	0.176 ± 0.020^a	0.03
Springiness, mm	2.22 ± 0.16^c	2.29 ± 0.16^c	2.46 ± 0.18^bc	2.68 ± 0.28^ab	2.79 ± 0.13^a	2.71 ± 0.12^ab	2.73 ± 0.17^ab	0.01
Gumminess, N	2.61 ± 0.25	2.38 ± 0.38	2.91 ± 0.23	3.02 ± 0.42	3.09 ± 0.12	3.07 ± 0.47	3.19 ± 0.45	0.13
Chewiness, mJ	5.87 ± 0.42^b	5.56 ± 1.16^b	7.24 ± 1.04^ab	8.27 ± 1.78^a	8.69 ± 0.68^a	8.34 ± 1.41^a	8.76 ± 1.53^a	0.02
Shear force, N	9.19 ± 0.64	7.70 ± 1.12	7.48 ± 0.72	9.36 ± 1.19	7.75 ± 1.04	7.99 ± 1.61	8.05 ± 1.92	0.42
pH	6.47 ± 0.07^c	6.56 ± 0.04^ab	6.51 ± 0.04^bc	6.56 ± 0.04^ab	6.56 ± 0.06^ab	6.59 ± 0.07^a	6.54 ± 0.07^ab	0.03
Drip loss, %	2.34 ± 0.23^ab	2.34 ± 0.25^ab	2.52 ± 0.04^a	2.42 ± 0.11^ab	2.28 ± 0.14^abc	2.02 ± 0.05^c	2.16 ± 0.15^bc	0.03
Water-soluble protein, mg/g wet basis	58.07 ± 2.38^a	54.23 ± 1.08^b	53.69 ± 1.00^b	52.76 ± 2.91^b	53.73 ± 1.03^b	55.34 ± 1.48^ab	55.78 ± 2.96^ab	0.04
Salt-soluble protein, mg/g wet basis	35.85 ± 3.72^b	37.68 ± 1.95^b	36.24 ± 4.13^b	35.21 ± 1.64^b	45.17 ± 2.03^a	45.07 ± 3.23^a	38.23 ± 2.54^b	0.00

BSFLM = black soldier fly larvae meal; SM = soybean meal.

Values are mean ± SD (n = 3). Values with different superscript letters in the same row are significantly different (P < 0.05) from each other.