Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)

Table 2

Chemical composition of the hybrid beef patty with shiitake mushroom (Lentinus edodes).

	Treatments^(1)
	CON	T1	T2	T3	T4
Moisture (%)	63.06 ± 1.04^B	64.01 ± 2.29^B	65.13 ± 2.37^B	65.77 ± 2.71^B	71.54 ± 1.97^A
Fat (%)	9.43 ± 0.78^A	7.56 ± 0.75^B	5.70 ± 0.62^C	3.76 ± 0.57^D	1.46 ± 0.19^E
Ash (%)	2.42 ± 0.08^A	2.32 ± 0.03^A	2.28 ± 0.02^A	2.40 ± 0.08^A	2.05 ± 0.25^B
Protein (%)	21.93 ± 1.67^A	17.93 ± 2.91^AB	16.20 ± 3.28^BC	15.65 ± 2.76^BC	11.18 ± 2.40^C
Dietary fiber (%)	3.16 ± 0.15^E	8.18 ± 0.21^D	10.69 ± 0.73^C	12.42 ± 0.45^B	13.77 ± 0.30^A

^A–EMeans with different superscriptions within the same row differ (, n = 3). ⁽¹⁾Treatments: CON (Lentinus edodes 0%), T1 (Lentinus edodes 20%), T2 (Lentinus edodes 40%), T3 (Lentinus edodes 60%), and T4 (Lentinus edodes 80%).