Fig. 1. Apparent viscosity of frankfurters formulated for rep- lacing pork meat with yellow mealworm. Control( □ ), frankfurters with 50% pork meat + 0% yellow worm; T1(▇), frankfurters with 45% pork meat + 5% yellow worm; T2(△), frankfurters with 40% pork meat + 10% yellow worm; T3(▲), frankfurters with 35% pork meat + 15% yellow worm; T4(○), frankfurters with 30% pork meat + 20% yellow worm; T5( ⚫ ), frankfurters with 35% pork meat + 25% yellow worm; T6( ◆ ), frankfurters with 30% pork meat + 20% yellow worm.
