Effects of Shiitake (<i>Lentinus edodes</i> P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Effects of Shiitake (<i>Lentinus edodes</i> P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (<i>Lentinus edodes</i> P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian coun...

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Bibliographic Details
Main Authors: Soonsil Chun, Edgar Chambers, Delores H. Chambers
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
pork
descriptive
sensory
shiitake mushroom
flavor
texture
Online Access:https://www.mdpi.com/2304-8158/9/5/611

Internet

https://www.mdpi.com/2304-8158/9/5/611

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