Effects of The Use of Some Mushroom (Agaricus Bisporus, Agaricus Campestris, Morchella Esculenta) Flours on the Quality Characteristics of Burdur Shish Meatballs

Burdur Shish Meatballs hold an important place among traditional meat products in Burdur and its surrounding region due to the rich mushroom diversity and production in the Mediterranean Region. In this study, the physicochemical, microbiological, and sensory properties of Burdur Shish Meatballs were investigated by adding 5% and 10% Agaricus bisporus (A. bisporus), Agaricus campestris (A. campestris), and Morchella esculenta (M. esculenta) mushroom flours. The results revealed that there were no statistically significant differences between the groups in terms of pH, water activity, fat, cholesterol, ash, energy, and dietary fiber (p>0.05). However, statistically significant differences were observed between the groups regarding dry matter, moisture, protein, and carbohydrate contents (p