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

<table class="table-group" id="tab8"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Ergosterol content (<i>μ</i>g/g)</td><td class="align_center" colspan="3"><i>Glucan content (g/mg)</i></td></tr><tr class="thead"><td class="align_center">Alpha</td><td class="align_center">Beta</td><td class="align_center">Total</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">34.09 ± 4.45</td><td class="align_center">0.36 ± 0.02</td><td class="align_center">28.13 ± 0.48</td><td class="align_center">28.50 ± 0.50</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>All measurements were performed in triplicate (<i>n</i> = 3).<br/></div></td></tr></table>

<div>Ergosterol and <i>β</i>-glucan content of shiitake mushroom (<i>Lentinus edodes</i>).</div>

Journal of Food Quality

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Table 8

Table 8: Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (<i>Lentinus edodes</i>) 

Journal of Food Quality

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

Table 8