Table 4. Effect of TG on cooking loss, water holding capacity (WHC), and emulsion stability based on the mixing ratio of TVP and TM

Traits	T1¹⁾	T2	T3	T4	T5	T6	T7	T8	T9	T10
Cooking loss (%)	1.15±0.08^abc	1.18±0.15^abc	1.23±0.18^ab	1.29±0.05^a	1.12±0.05^abc	0.92±0.07^c	1.09±0.05^bcd	1.02±0.01^bc	1.16±0.28^cd	1.12±0.14^abc
WHC (%)	33.05±1.42^a	16.14±6.42^b	13.19±4.58^bc	16.99±3.09^b	14.33±9.55^bc	31.73±1.97^a	19.19±4.39^b	19.21±0.70^b	7.90±2.82^c	18.38±0.75^b
Total exudate (%)	5.33±1.15	6.67±0.58	6.67±0.58	7.00±0.00	8.00±4.27	7.17±1.61	7.67±1.53	6.50±0.87	6.83±0.76	7.00±1.00
Fat exudate (%)	0.17±0.29^d	0.67±0.29^cd	0.33±0.29^d	1.50±0.50^abc	2.00±1.32^ab	0.83±0.29^cd	2.00±0.00^ab	1.17±0.76^bcd	2.50±0.50^a	1.67±0.58^abc

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.