Table 4. Sensory evaluation of semi-dried restructured jerky prepared with duck skin gelatin and carrageenan

Traits	G0 (Control)	G0C	G0.5	G0.5C	G1	G1C
Appearance1)	7.75 ± 0.85	7.38 ± 0.71	7.25 ± 0.68	7.25 ± 0.85	7.75 ± 0.85	7.00 ± 0.51
Flavor	5.13 ± 1.08c	5.63 ± 1.35bc	5.75 ± 0.99bc	6.00 ± 1.77b	6.13 ± 1.57b	7.00 ± 1.14a
Texture	4.88 ± 0.80c	5.50 ± 1.62c	6.50 ± 1.25b	6.50 ± 1.62b	6.75 ± 1.42ab	7.50 ± 1.02a
Overall acceptability	4.88 ± 0.95d	5.38 ± 1.61cd	6.13 ± 1.19bc	6.13 ± 1.80bc	6.75 ± 1.11ab	7.38 ± 1.13a

All values are mean ± standard deviation of three replicates.
Appearance, flavor, overall acceptability (1, extremely undesirable; 9, extremely desirable), texture (1, extremely tough; 9, extremely tender) were expressed for evaluating sensory attributes.
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.