PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS

This study explored consumer liking and perception of pork patties with an added functional health ingredient: shiitake (Lentinus edodes P.) mushroom powder. In addition, patties with and without sodium tripolyphosphate were tested. Both native Korean and U.S. consumers evaluated the products. Pork patties made with both phosphate and mushroom powder were found to be acceptable by Korean consumers, but increases in mushroom powder in patties with phosphate decreased acceptability for U.S. consumers. However, addition of mushroom powder to patties without phosphate increased acceptability for U.S. consumers, perhaps because it tended to increase texture acceptance and juiciness. Thus, addition of mushroom powder as a functional ingredient in pork patties, while possible, would require different formula modifications to appeal to consumers of differing nationalities.