Table 2. Physicochemical parameters of meat models formulated with SP protein

Treatments	Parameters
	Total protein1) (%)	pH	Colour
			L*	a*	b*
Control	13.13±0.41A	6.35±0.03A	74.25±3.50B	1.76±1.03A	13.18±0.11A
T1	12.54±1.24A	7.21±0.03B	59.48±4.54A	4.83±1.06B	18.40±0.20B
T2	13.13±0.41A	7.13±0.07B	56.56±3.97A	5.26±0.13B	20.47±0.10B
T3	14.88±0.41B	8.71±0.05E	50.63±1.71A	5.36±0.22B	20.49±0.13B
T4	11.96±0.41A	7.50±0.04C	58.18±7.77A	5.11±0.75B	20.92±1.41B
T5	13.13±0.41A	8.42±0.06D	56.38±1.13A	5.22±0.31B	20.75±1.34B
T6	15.17±0.83B	8.68±0.19E	56.60±8.18A	5.36±1.14B	19.83± 2.44B

All values are mean±SD of three replicates (n=9).
Kjeldahl N×6.25.
Different letters in the same column mean 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.