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Table 4 Instrumental texture of the ten burger formulations

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

Treatments

HardnessA

SpringinessB

CohesivenessB

ChewinessB

G1S1C1

8865 ± 1321b

0.845 ± 0.045a

0.512 ± 0.022b

3865 ± 868bc

G1S2C3

4325 ± 211e

0.818 ± 0.059a

0.538 ± 0.043b

1910 ± 297d

G1S3C2

9302 ± 267b

0.898 ± 0.041a

0.577 ± 0.070ab

4800 ± 258ab

G2S1C3

2628 ± 270f

0.816 ± 0.032a

0.575 ± 0.035b

1242 ± 218d

G2S2C2

6207 ± 439cd

0.881 ± 0.007a

0.701 ± 0.009a

3836 ± 308bc

G2S3C1

10013 ± 389b

0.866 ± 0.025a

0.525 ± 0.053b

4551 ± 388abc

G3S1C2

5560 ± 151de

0.799 ± 0.056a

0.537 ± 0.061b

2375 ± 154d

G3S2C1

9895 ± 23b

0.887 ± 0.019a

0.549 ± 0.018b

4820 ± 175ab

G3S3C3

7124 ± 109c

0.878 ± 0.011a

0.571 ± 0.032b

3580 ± 256c

Control

13126 ± 559a

0.841 ± 0.019a

0.466 ± 0.050b

5106 ± 577a

  1. Results are means ± standard deviation. Means followed of letters different (a-f) the same column are significantly different (P < 0,05). G1S1C1 = 0% mushroom, 0,5% salt, 10% fat; G1S2C3 = 30% mushroom, 1,25% salt, 10% fat; G1S3C2 = 15% mushroom, 2% salt, 10% fat; G2S1C3 = 30% mushroom, 0,5% salt, 15% fat; G2S2C2 = 15% mushroom, 1,25% salt, 15% fat; G2S3C1 = 0% mushroom, 2% salt, 15% fat; G3S1C2 = 15% mushroom, 0,5% salt, 20% fat; G3S2C1 = 0% mushroom, 1,25% salt, 20% fat; G3S3C3 = 30% mushroom, 2% salt, 20% fat; Control = 0% mushroom, 2% salt, 20% fat. A (G); B (adimensional)