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.