. 2019 Dec;57(4):472–480. doi: 10.17113/ftb.57.04.19.6294

Table 5. The physicochemical properties of chicken soup with the addition of MSG or different mushroom protein hydrolysates.

Sample	Colour			pH	η/(Pa·s)
Sample	L*	a*	b*	pH	η/(Pa·s)
Control	(33.4±1.1)^ab	(5.9±0.4)^bc	(30.0±0.2)^b	(6.17±0.01)^b	(8.4±0.5)^a
MSG	(34.9±1.4)^a	(5.6±0.4)^c	(30.3±0.2)^ab	(6.20±0.02)^ab	(8.6±0.2)^a
Shiitake	(30.0±1.2)^c	(7.2±0.1)^a	(31.2±0.3)^a	(6.23±0.02)^a	(8.5±0.2)^a
Oyster	(30.0±0.4)^c	(6.8±0.3)^a	(30.7±0.1)^ab	(6.16±0.04)^b	(7.8±0.3)^a
Bunashimeji	(31.7±1.5)^bc	(6.6±0.4)^ab	(31.0±0.5)^a	(6.22±0.02)^ab	(8.7±0.5)^a
Enoki	(31.0±0.6)^bc	(6.8±0.1)^a	(30.8±0.3)^ab	(6.20±0.02)^ab	(8.2±0.2)^a

Values represent mean±S.D., N=3. Mean valuess in the same column with different letters in superscript are significantly different (p<0.05) using ANOVA. Control=chicken soup without taste enhancer, MSG=monosodium glutamate, η=apparent viscosity at shear rate 100 s^-1