Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus

Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as the replacement proportion of AB increased, the patties exhibited higher moisture (from 62.81% to 77.85%), dietary fiber (from 0% to 1.76%), and ash (from 3.27% to 3.73%) content. Concurrently, the fat...