Research Article
Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)
Table 1
The formulations of a hybrid beef patty with shiitake mushroom (Lentinus edodes).
| | Ingredients (%) | CON | T1 | T2 | T3 | T4 |
| | Top round | 80 | 60 | 40 | 20 | 0 | | Shiitake mushroom (Lentinus edodes) | 0 | 20 | 40 | 60 | 80 | | Textured soy protein | 2 | 2 | 2 | 2 | 2 | | Chickpea powder | 1 | 1 | 1 | 1 | 1 | | Lentil bean powder | 1 | 1 | 1 | 1 | 1 | | Wheat gluten powder | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | | Sunflower oil | 1 | 1 | 1 | 1 | 1 | | Pumpkin powder | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | | Oat powder | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | | Lance asiabell powder | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | | Yam powder | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | | Almond powder | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | | Purple sweet potato powder | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | | Dried radish powder | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | | Ice | 10 | 10 | 10 | 10 | 10 | | NaCl | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | | Sodium triphosphate | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | | Pepper | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | | Arabic gum | 1 | 1 | 1 | 1 | 1 | | Total | 100 | 100 | 100 | 100 | 100 |
|
|
