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 |