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

Table 6. Sensory characteristics of frankfurters formulated for replacing pork meat with yellow mealworm.

Parameters	Control¹⁾	T1	T2	T3	T4	T5	T6
Color	7.82±0.87^A	6.91±0.94^AB	6.09±0.70^BC	5.45±1.21^CD	4.82±1.17^DE	4.55±1.29^DE	4.18±1.54^E
Flavor	7.09±0.83^A	6.73±0.65^AB	6.45±1.21^AB	6.00±1.61^BC	5.18±0.75^CD	4.64±1.43^DE	4.09±1.38^E
Off-flavor	7.27±1.19^A	6.55±1.13^AB	6.27±1.35^AB	5.82±1.33^BC	4.91±1.30^CD	4.64±1.36^CD	4.18±1.72^D
Tenderness	7.18±0.98^A	7.00±0.89^A	6.36±1.43^AB	5.82±1.33^BC	4.82±1.08^CD	4.36±1.50^D	3.73±1.62^D
Juiciness	7.36±0.67^A	6.73±0.79^AB	6.55±0.93^AB	6.27±0.90^AB	6.18±1.72^AB	5.73±2.10^B	5.36±2.25^B
Overall acceptability	7.27±0.90^A	6.73±0.79^AB	6.45±1.63^AB	5.55±1.37^BC	4.91±1.04^CD	4.27±1.42^D	3.82±1.78^D

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).

Color, flavor, off-flavor, tenderness, juiciness, and overall acceptability of the samples were evaluated using a 10-point descriptive scale (1 = extremely undesirable, 10 = extremely desirable).

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.