Table 4. Texture profile analysis (TPA) of meat batters formulated with various levels of silkworm pupae with or without TG

1)Treatments Hardness (kg) Cohesiveness Springiness Gumminess Chewiness

TG non added TG added TG non added TG added TG non added TG added TG non added TG added TG non added TG added
Control 0.25±0.03dB 0.48±0.03cA 0.47±0.02B 0.50±0.03A 0.81±0.06 0.81±0.04b 0.12±0.01dB 0.24±0.02cA 0.09±0.01dB 0.20±0.02cA
T1 0.45±0.02cB 0.73±0.04bA 0.47±0.02B 0.52±0.02A 0.83±0.04 0.82±0.05b 0.21±0.01cB 0.38±0.02bA 0.18±0.02cB 0.31±0.03bA
T2 0.70±0.02bB 0.85±0.03aA 0.48±0.02 0.50±0.01 0.83±0.05 0.84±0.03ab 0.34±0.02bB 0.42±0.02aA 0.28±0.03bB 0.35±0.02aA
T3 0.77±0.03aB 0.86±0.04aA 0.48±0.01 0.51±0.03 0.86±0.06 0.88±0.03a 0.37±0.01aB 0.44±0.04aA 0.32±0.02aB 0.38±0.05aA