Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)
Table 7
Sensory properties of the hybrid beef patty with shiitake mushroom (Lentinus edodes).
Treatments(1)
CON
T1
T2
T3
T4
Color
4.21 ± 1.07A
3.64 ± 0.63AB
3.43 ± 0.53AB
3.07 ± 0.61B
2.14 ± 0.63C
Flavor
4.29 ± 0.49A
3.71 ± 0.49AB
3.50 ± 0.50BC
3.14 ± 0.69BC
2.93 ± 0.84C
Off-odor
3.86 ± 1.07
3.64 ± 1.03
3.43 ± 0.98
3.71 ± 1.11
3.00 ± 1.00
Softness
2.71 ± 0.95
3.29 ± 0.76
3.21 ± 0.39
3.29 ± 0.49
3.29 ± 0.95
Juiciness
2.21 ± 1.15
2.93 ± 0.73
2.86 ± 0.69
3.00 ± 0.58
3.21 ± 0.99
Total preference
4.00 ± 0.76A
3.57 ± 0.45A
3.36 ± 0.48A
2.36 ± 0.48B
2.50 ± 0.96B
A–CMeans 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%).