Table 2. Proximate composition of semi-dried restructured jerky prepared with duck skin gelatin and carrageenan

Traits	G0 (Control)	G0C	G0.5	G0.5C	G1	G1C
Moisture content (%)	40.99 ± 0.12^e	41.32 ± 0.16^d	42.46 ± 0.13^c	43.54 ± 0.15^a	43.09 ± 0.02^b	43.63 ± 0.08^a
Protein content (%)	40.60 ± 0.02^a	39.96 ± 0.35^ab	39.90 ± 0.23^ab	39.20 ± 0.27^b	38.16 ± 1.09^c	38.28 ± 0.10^c
Fat content (%)	9.11 ± 0.07^e	8.95 ± 0.14^e	10.41 ± 0.08^c	9.75 ± 0.11^d	10.95 ± 0.15^a	10.66 ± 0.13^b
Ash content (%)	3.03 ± 0.07^d	3.13 ± 0.12^cd	3.11 ± 0.12^cd	3.19 ± 0.01^bc	3.00 ± 0.22^b	3.03 ± 0.20^a
Water activity	0.911 ± 0.001^ab	0.910 ± 0.003^bc	0.908 ± 0.003^c	0.910 ± 0.001^bc	0.914 ± 0.002^a	0.913 ± 0.001^a

All values are mean ± standard deviation of three replicates.
Means within a row with different letters are significantly different.
G0, no added both duck skin gelatin and carrageenan; G0C, 0.3% carrageenan; G0.5, 0.5% duck skin gelatin; G0.5C, 0.5% duck skin gelatin and 0.3% carrageenan; G1, 1.0% duck skin gelatin; G1C, 1.0% duck skin gelatin and 0.3% carrageenan.