Table 4. pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis (TPA), and sensory evaluation of pork patties formulated with various levels of edible insect powder

Traits	Treatments
Traits	PC	NC	T20	P20	G20	A20
pH	5.91±0.03^f	5.98±0.01^e	6.35±0.01^c	6.70±0.01^a	6.27±0.01^d	6.51±0.01^b
WHC (%)	60.14±2.24^bc	55.31±1.20^c	71.11±8.37^ab	68.15±4.46^ab	71.92±13.22^ab	78.06±2.21^a
CL (%)	19.81±0.35^a	20.91±0.62^a	8.29±0.44^c	8.24±0.42^c	12.58±2.19^b	10.00±0.75^c
(Uncooked) color
CIE L*	53.61±0.98^a	53.85±0.58^a	46.11±0.28^b	36.20±0.40^e	41.88±0.93^d	44.84±0.47^c
CIE a*	5.54±0.39^b	5.25±0.97^b	8.23±0.20^a	5.75±0.31^b	5.77±0.04^b	2.39±0.08^c
CIE b*	13.57±1.02^a	13.56±0.92^a	14.11±0.33^a	9.44±0.17^c	11.35±0.02^b	4.70±0.78^d
TPA
Hardness (kg)	1.74±0.31^b	2.22±0.21^b	2.16±0.47^b	2.21±0.26^b	4.22±0.70^a	2.00±0.10^b
Springiness (%)	75.52±0.58^a	66.29±8.08^a	63.07±3.01^ab	54.15±5.49^bc	73.67±2.90^a	51.71±0.89^c
Cohesiveness (%)	71.31±0.62^a	59.39±8.91^a	41.58±7.20^b	30.62±5.93^b	60.54±4.38^a	36.96±5.35^b
Chewiness (kg)	0.84±0.70^bc	1.32±0.26^b	0.91±0.35^bc	0.68±0.18^c	2.54±0.34^a	0.74±0.14^bc
Gumminess (kg)	123.98±21.12^bc	132.15±26.25^b	91.31±35.21^bc	68.15±17.96^c	254.08±34.07^a	74.18±14.35^bc
Sensory evaluation
Color	4.30±0.67^a	4.20±0.63^a	2.50±0.53^b	1.30±0.48^c	1.60±0.52^c	1.20±0.42^c
Flavor	4.00±0.47^a	3.90±0.32^a	2.50±0.85^b	1.50±0.53^c	2.40±0.84^b	1.40±0.84^c
Juiciness	3.30±0.67^a	3.60±0.52^a	2.30±0.48^b	1.90±0.57^bc	1.60±0.70^cd	1.20±0.42^d
Umami	3.90±0.57^a	3.85±0.75^a	2.80±0.92^b	1.60±0.52^c	1.90±0.74^c	1.40±0.70^c
Texture	3.30±0.48	3.30±0.48	3.90±0.57	3.50±1.35	3.70±1.16	3.20±1.23
Overall preference	4.30±0.67^a	4.20±0.92^a	2.60±0.97^b	1.40±0.52^cd	2.00±0.67^bc	1.10±0.32^d

All values are means±SD of three replicates.
Sensory scores were assessed on a 5-point scale base on 1=extremely bad or undesirable, and very weak, and 5=extremely good or desirable, and very strong.
Means in a row with different letters are significantly different (p<0.05).
PC, positive control; NC, negative control; T20, 20% Tenebrio molitor L. powder; P20, 20% Protaetia brevitarsis seulensis L. powder; G20, 20% Gryllus bimaculatus powder; A20, 20% Allomyrina dichotoma L. powder.