Table 5. Effect of hydrocolloids on DSC (differential scanning calorimetry) of the cold-cut duck meat jelly
Treatments | Control | T1 | T2 | T3 | T4 | T5 | T6 |
Onset temperature | 25.20 ± 0.87d | 25.91 ± 0.13cd | 26.00 ± 0.19cd | 28.72 ± 2.76a | 27.50 ± 0.08ab | 27.34 ± 0.18abc | 26.93 ± 0.43bc |
Peak temperature | 32.65 ± 1.70c | 34.31 ± 0.18b | 34.99 ± 0.06b | 34.32 ± 2.41b | 36.82 ± 0.54a | 35.57 ± 0.18ab | 35.98 ± 0.41ab |
End temperature | 42.03 ± 2.49c | 46.77 ± 0.64a | 44.21 ± 0.29b | 41.99 ± 2.41c | 46.10 ± 0.41ab | 44.30 ± 0.12b | 45.32 ± 1.32ab |
Delta enthalpy | 0.65 ± 0.03d | 0.80 ± 0.08bc | 0.73 ± 0.17bcd | 0.51 ± 0.01e | 0.96 ± 0.07a | 0.71 ± 0.00cd | 0.82 ± 0.01b |
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.