Determination of Physicochemical Properties and Sensory Evaluation on Enoki Mushroom-Based Patty

Abstract

The increasing environmental and health concerns associated with meat consumption have led to a search for sustainable and nutritious dietary alternatives. Enoki mushrooms (Flammulina velutipes) offer a promising solution due to their nutritional benefits and distinctive texture. This study investigates the physicochemical properties and sensory attributes of Enoki mushroom-based patties compared to traditional meat patties. The exploration of plant-based patties aligns with the global shift towards sustainable food systems, addressing the pressing need for alternatives that reduce the ecological footprint and promote public health.