Table 2. Effect of TG on pH and color based on the mixing ratio of TVP and TM

Traits		T1¹⁾	T2	T3	T4	T5	T6	T7	T8	T9	T10
pH	Raw	6.39±0.02^d	6.37±0.01^de	6.45±0.02^c	6.53±0.01^b	6.90±0.02^a	6.29±0.01^f	6.35±0.01^e	6.46±0.01^c	6.54±0.02^b	6.93±0.04^a
pH	Cooked	6.30±0.03^h	6.42±0.01^f	6.57±0.02^e	6.66±0.03^c	6.96±0.01^b	6.38±0.02^g	6.45±0.01^f	6.60±0.02^de	6.62±0.01^d	7.05±0.02^a
Color of raw emulsion	CIE L*	28.40±1.98^e	31.57±2.54^cd	31.53±1.09^cd	34.01±1.36^b	77.48±1.42^a	30.19±1.44^de	30.95±3.41^cd	32.79±0.87^bc	34.64±1.36^b	78.32±0.95^a
	CIE a*	4.63±0.26^d	5.11±0.16^c	5.35±0.18^ab	5.14±0.11^bc	0.56±0.08^f	4.24±0.17^e	5.41±0.48^a	5.20±0.14^abc	5.05±0.13^c	–0.63±0.09^f
	CIE b*	7.25±1.01^c	9.04±0.93^b	9.01±0.61^b	8.92±0.37^b	16.17±0.21^a	7.29±0.36^c	9.27±1.49^b	8.99±0.38^b	9.43±0.19^b	16.78±0.46^a
Color of heated emulsion	CIE L*	38.94±0.76^b	33.99±0.84^d	33.76±1.12^d	39.25±0.98^b	83.35±0.88^a	35.63±1.18^c	33.74±0.64^d	34.12±0.80^d	36.04±0.89^c	84.10±1.61^a
	CIE a*	5.23±0.19^c	5.41±0.20^b	5.74±0.24^a	5.72±0.17^a	0.45±0.06^d	5.19±0.18^c	5.43±0.21^b	5.74±0.19^a	5.65±0.18^a	0.50±0.10^d
	CIE b*	10.74±0.49^b	9.47±0.65^d	10.01±0.70^cd	11.10±0.33^b	14.99±0.30^a	9.88±0.54^cd	9.62±0.40^d	10.18±0.41^c	9.98±0.31^cd	14.75±0.55^a

All values are mean±SD of three replicates (n=3).
T1, TVP0:TM100; T2, TVP25:TM75; T3, TVP50:TM50; T4, TVP75:TM25; T5, TVP100:TM0; T6, TVP0:TM100 with TG; T7, TVP25:TM75 with TG; T8, TVP50:TM50 with TG; T9, TVP75:TM25 with TG; T10, TVP100:TM0 with TG.
Different letter in superscript meant significant difference (p<0.05).
TG, transglutaminase; TVP, textured vegetable proteins; TM, Tenebrio molitor larvae.