Table 3. pH and color of Lentinula edodes mycelium sausage

Traits	Treatment
		C (–)	MM5	MM4	MM3	MM2	MM1	C (+)
pH		5.90±0.01g	5.95±0.04f	6.49±0.01e	6.77±0.01d	6.81±0.04c	7.23±0.05b	7.35±0.02a
Color	CIE L	48.43±0.12e	52.33±0.06d	54.97±0.06c	55.05±0.13c	55.70±0.35b	55.80±0.20b	56.20±0.17a
	CIE a*	0.97±0.06a	0.67±0.06b	0.47±0.06c	0.45±0.05c	0.33±0.06d	0.10±0.00e	0.08±0.04e
	CIE b*	17.40±0.17f	18.57±0.15e	19.43±0.06d	19.77±0.21c	20.93±0.15b	21.97±0.06a	22.07±0.21a

All values are mean±SD.
C (–): L. edodes mycelium 90%, MM5: L. edodes mycelium 50%, MM4: L. edodes mycelium 40% and ISP 10%, MM3: L. edodes mycelium 30% and ISP 20%, MM2: L. edodes mycelium 20% and ISP 30%, MM1: L. edodes mycelium 10% and ISP 40%, and C (+): ISP 50%.
Means in the same row with different letters are significantly different (p<0.05).
ISP, isolate soy protein.