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 ± 1.07^A	3.64 ± 0.63^AB	3.43 ± 0.53^AB	3.07 ± 0.61^B	2.14 ± 0.63^C
Flavor	4.29 ± 0.49^A	3.71 ± 0.49^AB	3.50 ± 0.50^BC	3.14 ± 0.69^BC	2.93 ± 0.84^C
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 ± 0.76^A	3.57 ± 0.45^A	3.36 ± 0.48^A	2.36 ± 0.48^B	2.50 ± 0.96^B

^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%).