Table 5. Significance of main effects (duck skin gelatin and carrageenan) and their interactions on quality characteristics of semi-dried restructured jerky

Traits	Duck skin gelatin	Carrageenan	Interaction between duck skin gelatin and carrageenan
Moisture content	***	***	***
Protein content	***	NS	NS
Fat content	***	***	*
Ash content	**	*	NS
Water acivity	*	NS	*
Processing yield	NS	***	NS
pH	***	***	*
CIE L*	***	***	NS
CIE a*	***	*	NS
CIE b*	**	*	NS
Shear force	***	***	NS
Apprearance	NS	**	NS
Flavor	***	*	NS
Texture	***	*	NS
Overall acceptability	***	NS	NS

*p<0.05, **p<0.01, ***p<0.001.
NS, no significance.