. 2017 Oct 31;37(5):617–625. doi: 10.5851/kosfa.2017.37.5.617

Table 5. Textural attributes of frankfurters formulated for replacing pork meat with yellow mealworm.

Parameters	Control¹⁾	T1	T2	T3	T4	T5	T6
Hardness (N)	3.93±0.41^A	2.81±0.24^B	2.51±0.33^BC	2.42±0.17^BC	2.28±0.27^C	2.80±0.63^B	2.82±0.44^B
Springiness	0.98±0.01^A	0.98±0.08^A	0.98±0.02^A	0.98±0.06^A	0.98±0.01^A	0.97±0.02^A	0.92±0.04^B
Cohesiveness	0.38±0.02^A	0.38±0.03^A	0.37±0.02^A	0.40±0.04^A	0.37±0.07^A	0.35±0.05^A	0.29±0.03^B
Gumminess (N)	1.51±0.20^A	1.06±0.09^B	0.94±0.15^BC	0.98±0.38^BC	0.86±0.16^BC	0.94±0.13^BC	0.79±0.11^C
Chewiness (N)	1.47±0.21^A	1.04±0.09^B	0.92±0.15^BC	0.97±0.38^BC	0.84±0.17^CD	0.93±0.15^BCD	0.72±0.08^D

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

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

¹⁾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.