Table 4. Emulsion stability and protein solubility of frankfurters formulated for replacing pork meat with yellow mealworm.

Parameters		Control1)	T1	T2	T3	T4	T5	T6
Emulsion stability (%)	Total expressible fluid separation	7.93±1.35C	6.71±0.41C	6.01±1.35C	6.25±1.78C	18.92±3.58B	21.33±2.46A	20.27±1.81A
	Fat separation	1.05±0.03C	1.24±0.34C	1.32±0.02C	1.25±0.36C	14.43±0.85B	17.70±0.80A	18.26±1.79A
Protein solubility (mg/g)	Sarcoplasmic protein	38.75±0.4A	36.25±1.08B	34.10±0.88C	33.45±0.55C	30.95±0.46D	30.07±0.47D	26.85±0.46E
	Myofibrillar protein	111.65±11.33A	109.05±14.35A	81.30±2.03B	80.85±3.71B	58.75±1.66C	55.35±1.22D	55.34±1.19D
	Total protein	150.40±10.93A	145.30±14.21A	115.40±1.70B	114.30±3.24B	89.70±1.91C	85.42±1.66D	82.20±1.43D

All values are mean ± standard deviation of three replicates (n=9).

^A-EMeans within a row with different letters are significantly different (p<0.05).

¹⁾Treatments: 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.