Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Table 2 Variables and F-value for each factor in the fractional factorial design

Variables	F-value
Variables	Mushroom	Salt	Fat
Moisture	331.053	36.281	639.428
Water activity	8.272	247.718	7.636
pH	9.196	1.861	8.420
L*	3.735	1.456	2.416
a*	11.389	15.604	1.007
b*	10.946	7.143	1.289
Hardness	143.072	59.860	12.010
Springiness	1.029	4.617	0.001
Cohesiveness	4.982	2.656	3.287
Chewiness	37.031	25.286	1.269
Malonaldehyde equivalents/kg	8.832	5.997	2.262

Color in the L*, a* and b* coordinates. L*(lightness), a* (red-green) and b* (yellow-blue)
The factors which have a significant effect on responses are marked in bold text and indicate significant differences (P < 0.05)

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