Table 3. Texture parameters of meat models formulated with SP protein

Treatments Texture parameters
Hardness (kg) Adhesiveness (mJ) Brittleness (kg) Elasticity (mm) Cohesiveness Firmness (kg)
Control 1.07±0.20B 0.26±0.05AB 1.19±0.16A 3.60±0.13AB 0.80±0.05A 0.95±0.07C
T1 0.84±0.03AB 0.37±0.08B 1.01±0.08A 3.66±0.02B 0.77±0.01A 0.78±0.05AB
T2 0.87±0.17AB 0.33±0.07AB 0.96±0.12A 3.61±0.02AB 0.77±0.04A 0.74±0.12AB
T3 1.00±0.16B 0.28±0.05AB 1.12±0.06A 3.42±0.01A 0.75±0.01A 0.84±0.06BC
T4 0.67±0.03A 0.25±0.02A 0.98±0.28A 3.73±0.02B 0.69±0.12A 0.62±0.02A
T5 0.88±0.01AB 0.25±0.01A 1.01±0.05A 3.71±0.18B 0.80±0.10A 0.81±0.14AB
T6 0.95±0AB 0.27±0.02AB 1.11±0.12A 3.63±0.02B 0.77±0.04A 0.85±0.05BC
All values are mean±SD of three replicates (n=9).
Different letters in the same column means significant differences between samples at p<0.05.
Control, sausages without meat substitution (50% pork meat+0% grasshopper protein); T1, sausages with 5% meat substitution (47.5% pork meat+2.5% PUP); T2, sausages with 10% meat substitution (45% pork meat+5% PUP); T3, sausages with 15% meat substitution (42.5% pork meat+7.5% PUP); T4, sausages with 5% meat substitution (47.5% pork meat+2.5% ALK); T5, sausages with 10% meat substitution (45% pork meat+5% ALK); T6, sausages with 15% meat substitution (42.5% pork meat+7.5% ALK).
SP, Sphenarium purpurascens.