Table 2. Effect of hydrocolloids on pH and color of the cold-cut duck meat jelly

Treatments	Control	T1	T2	T3	T4	T5	T6
pH	6.24 ± 0.02^d	6.30 ± 0.01^a	6.26 ± 0.01^c	6.26 ± 0.02^c	6.29 ± 0.01^ab	6.25 ± 0.01^cd	6.27 ± 0.02^bc
CIE L*	67.00 ± 0.61^c	68.37 ± 0.53^b	67.13 ± 0.52^c	67.28 ± 0.27^c	69.24 ± 0.23^a	68.33 ± 0.44^b	69.01 ± 0.42^a
CIE a*	4.08 ± 0.30^b	4.89 ± 0.58^a	2.79 ± 0.18^d	2.78 ± 0.18^d	4.13 ± 0.19^b	3.11 ± 0.12^cd	3.15 ± 0.13^c
CIE b*	13.59 ± 0.52^ab	13.82 ± 0.37^a	11.98 ± 0.31^e	12.4 ± 0.23^de	13.93 ± 0.75^a	12.69 ± 0.49^cd	13.08 ± 0.32^bc

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.