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.