Table 1. The formulation (%) of the cold-cut duck meat jelly manufactured with hydrocolloids

	Control	T1	T2	T3	T4	T5	T6
Duck breast	50	50	50	50	50	50	50
Duck skin	20	20	20	20	20	20	20
Water	25	25	25	25	25	25	25
Duck gelatin	5	5	5	5	5	5	5
Subtotal	100	100	100	100	100	100	100
Alginate	-	0.5	-	-	0.25	-	0.25
Caragenan	-	-	0.5	-	0.25	0.25	-
Konjac	-	-	-	0.5	-	0.25	0.25
Salt	1.5	1.5	1.5	1.5	1.5	1.5	1.5
Phosphate	0.15	0.15	0.15	0.15	0.15	0.15	0.15
Sugar	0.5	0.5	0.5	0.5	0.5	0.5	0.5
Garlic	0.2	0.2	0.2	0.2	0.2	0.2	0.2
Black pepper	0.1	0.1	0.1	0.1	0.1	0.1	0.1
Lemon juice	1.0	1.0	1.0	1.0	1.0	1.0	1.0

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.