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If you take out all the fat and part of meat and replace it with mushrooms only to conclude that "novel sausage" has lower levels of fat, energy, and saturated fatty acid, but higher content of aspartic, glutamic, cysteine, methionine, proline, polyunsaturated fatty acid, and monounsaturated fatty acid then we must ask the authors what was the null hypothesis? Were they excepting a different conclusion? If not why prove the obvious? Yes, mushrooms have less fat, energy and saturated fatty acids then pork meat and fat and if you replace meat and fat from sausage with them was there a theoretical chance od discovering anything else but what's obvious?
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