. 2020 Oct 12;9(10):1443. doi: 10.3390/foods9101443

Table 1.

pH, color, and water holding capacity (WHC) of the emulsion prepared with porcine myofibrillar protein and extracted edible insect protein.

	EI0	EI20	EI40	EI60	EI80	EI100
pH	6.29 ± 0.02 ^e	6.32 ± 0.01 ^d	6.38 ± 0.02 ^c	6.39 ± 0.01 ^bc	6.41 ± 0.01 ^ab	6.43 ± 0.02 ^a
CIE ⁽¹⁾ L*	73.76 ± 0.08 ^a	65.08 ± 0.15 ^b	59.75 ± 0.18 ^c	55.25 ± 0.17 ^d	51.12 ± 0.21 ^e	48.84 ± 0.02 ^f
CIE a*	−0.13 ± 0.03 ^f	0.73 ± 0.03 ^e	1.82 ± 0.03 ^d	2.37 ± 0.02 ^c	2.52 ± 0.01 ^b	2.85 ± 0.02 ^a
CIE b*	9.15 ± 0.06 ^f	9.92 ± 0.10 ^e	10.11 ± 0.05 ^d	10.63 ± 0.12 ^c	10.78 ± 0.09 ^b	11.19 ± 0.01 ^a
WHC (%)	53.32 ± 3.42 ^a	18.69 ± 5.28 ^bc	22.53 ± 2.58 ^b	16.01 ± 1.78 ^d	16.45 ± 3.55 ^d	9.82 ± 0.39 ^e

All values are mean ± standard deviation of three replicates (n = 3). a–f Means within a row with different letters are significantly different (p < 0.05). Porcine myofibrillar protein was substituted by edible insect protein at 0, 20, 40, 60, 80, and 100% (EI0, EI20, EI40, EI60, EI80, and EI100, respectively). ⁽¹⁾ CIE, International Commission on Illumination.