Table 4. Proximate composition, pH, color, texture properties, sensory evaluation of low-fat sausage using wet mushroom mycelium

Traits		Wet mushroom mycelium (%)
Traits		C (control)	MM25	MM50	MM75	MM100
Proximate composition	Moisture (%)	71.24±0.41^e	74.40±0.24^d	77.23±0.13^c	81.32±0.53^b	84.41±0.12^a
	Protein (%)	17.56±0.62^a	15.68±0.14^b	12.33±0.14^c	7.89±0.03^d	5.05±0.18^e
	Fat (%)	6.11±0.08^a	4.27±0.16^b	3.36±0.27^c	1.12±0.07^d	0.21±0.27^e
	Ash (%)	2.26±0.15^b	2.61±0.14^a	2.60±0.21^a	2.58±0.11^a	2.68±0.09^a
	Carbohydrate (%)	2.83±0.76^c	3.04±0.40^c	4.48±0.41^b	7.09±0.55^a	7.65±0.38^a
pH	Before cooking	5.80±0.01^Aa	5.74±0.02^Ab	5.64±0.03^Ac	5.47±0.05^Ad	5.05±0.03^Ae
pH	After cooking	6.07±0.02^Ba	5.97±0.02^Bb	5.81±0.03^Bc	5.59±0.03^Bd	5.17±0.01^Be
Color	CIE L*	71.34±0.38^a	60.83±0.36^b	53.22±0.13^c	48.42±0.16^d	41.92±0.31^e
	CIE a*	6.27±0.60^a	5.80±0.83^ab	5.22±0.30^b	4.95±0.59^b	4.01±0.68^c
	CIE b*	6.19±0.25^c	8.47±0.12^b	8.56±0.21^b	8.61±0.05^b	9.36±0.20^a
Texture properties	Hardness (kgf)	2.89±0.23^a	1.07±0.01^b	0.34±0.01^c	-	-
	Cohesiveness	0.69±0.01^a	0.47±0.05^b	0.35±0.11^b	-	-
	Gumminess (kgf)	2.00±0.17^a	0.51±0.06^b	0.11±0.01^c	-	-
	Springiness	0.69±0.06^a	0.53±0.04^b	0.41±0.02^c	-	-
	Chewiness (kgf)	1.37±0.18^a	0.27±0.05^b	0.04±0.01^c	-	-
Sensory evaluation	Color	9.04±0.90^a	8.19±1.00^b	7.31±0.76^c	6.89±0.84^cd	6.40±0.64^d
	Pork-flavor	9.06±1.00^a	8.76±0.94^a	7.20±0.94^b	7.03±0.94^b	6.76±0.90^b
	Mushroom-flavor	6.47±0.62^d	7.22±0.68^c	7.90±0.79^b	8.79±0.89^a	9.39±0.92^a
	Tenderness	6.98±0.90^d	7.88±0.80^c	8.75±0.87^b	9.41±0.65^a	9.61±0.82^a
	Juiciness	6.91±0.95^c	7.71±0.83^bc	8.41±0.92^ab	8.82±0.84^a	9.35±0.90^a
	Overall acceptability	9.01±0.86^a	8.81±0.92^a	7.59±0.85^b	6.99±0.83^bc	6.49±0.74^c

All values are mean±SD.
C: control, MM25: replace 25% of meat with mycelium, MM50: replace 50% of meat with mycelium, MM75: replace 75% of meat with mycelium, MM100: replace 100% of meat with mycelium.
Means in the same traits with different letters are significantly different (p<0.05).
Means in the same row with different letters are significantly different (p<0.05).