Table 3. Effect of hydrocolloids on texture profile analysis of the cold-cut duck meat jelly

Treatments	Control	T1	T2	T3	T4	T5	T6
Hardness (kg)	0.22 ± 0.03^a	0.07 ± 0.02^d	0.20 ± 0.03^a	0.13 ± 0.02^c	0.05 ± 0.03^d	0.21 ± 0.04^a	0.16 ± 0.01^b
Springiness	0.49 ± 0.10^d	0.96 ± 0.01^a	0.32 ± 0.03^e	0.73 ± 0.18^b	0.92 ± 0.07^a	0.63 ± 0.07^bc	0.54 ± 0.15^cd
Cohesiveness	0.19 ± 0.02^e	0.65 ± 0.04^a	0.18 ± 0.01^e	0.34 ± 0.05^c	0.58 ± 0.06^b	0.24 ± 0.01^d	0.27 ± 0.03^d
Gumminess (kg)	0.04 ± 0.01^ab	0.04 ± 0.01^ab	0.04 ± 0.01^b	0.05 ± 0.01^a	0.03 ± 0.01^c	0.05 ± 0.01^a	0.04 ± 0.01^ab
Chewiness (kg)	0.02 ± 0.01^d	0.04 ± 0.01^a	0.01 ± 0.00^e	0.03 ± 0.01^ab	0.02 ± 0.00^cd	0.03 ± 0.01^bc	0.02 ± 0.01^cd

Mean ± standard deviation was presented with three replicates.
Different small letter in the same row means significant differences (p < 0.05).
Control, without hydrocolloid; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageenan + 0.25% konjac; T6, 0.25% alginate + 0.25% konjac.