Table 4. Effect of hydrocolloids on proximate composition (%) of the cold-cut duck meat jelly

Treatments	Control	T1	T2	T3	T4	T5	T6
Moisture content	76.19 ± 0.19^c	78.06 ± 0.38^a	78.47 ± 0.25^a	77.92 ± 0.34^b	77.93 ± 0.46^b	78.10 ± 0.03^a	77.89 ± 0.15^b
Protein content	11.31 ± 0.45	11.29 ± 1.13	11.06 ± 0.32	11.04 ± 0.08	11.1 ± 0.27	11.25 ± 0.86	10.14 ± 0.45
Fat content	3.86 ± 0.68	3.61 ± 0.72	3.51 ± 0.64	3.90 ± 0.28	3.97 ± 0.64	3.96 ± 0.57	3.51 ± 0.14
Ash content	2.17 ± 0.17	2.27 ± 0.17	2.19 ± 0.27	2.13 ± 0.23	2.27 ± 0.27	2.19 ± 0.17	2.19 ± 0.26

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.