Table 6. Sensory properties of the cold-cut duck meat jelly with different contents of hydrocolloids

Treatments	Control	T1	T2	T3	T4	T5	T6
Appearance	6.13 ± 0.76b	2.13 ± 0.99c	6.02 ± 0.87b	5.75 ± 0.84b	2.13 ± 0.99c	5.13 ± 0.75b	7.03 ± 0.91a
Chewiness	7.86 ± 0.69	8.86 ± 0.38	7.83 ± 0.31	7.57 ± 0.77	8.14 ± 0.82	7.83 ± 0.71	8.14 ± 0.69
Tenderness	7.98 ± 0.97	8.52 ± 0.76	8.13 ± 1.13	8.25 ± 0.71	8.63 ± 0.74	8.25 ± 0.68	8.75 ± 0.54
Off flavor	3.63 ± 0.81	3.87 ± 0.95	3.63 ± 0.71	3.75 ± 0.89	4.02 ± 0.69	4.01 ± 0.77	3.75 ± 0.98
Overall acceptability	5.71 ± 0.85b	3.88 ± 0.76c	5.92 ± 0.76ab	6.01 ± 0.93ab	4.25 ± 0.97c	5.38 ± 0.89bc	6.59 ± 0.83a

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.