Table 2. Changes in texture profile of albumen gels from duck egg during salting of 30 days

Salting time (day)	Hardness (N)	Cohesiveness	Adhesiveness (N.s)	Springiness (cm)	Gumminess (N)	Chewiness (N.cm)	Resilience
0	19.08 ± 0.54*^a	0.72 ± 0.01^d	−0.66 ± 0.01^e	0.92 ± 0.01^a	13.67 ± 0.29^a	12.64 ± 0.45^a	0.41 ± 0.00^a
5	9.26 ± 0.21^b	0.74 ± 0.00^b	−0.61 ± 0.01^d	0.89 ± 0.01^b	6.64 ± 0.13^b	6.10 ± 0.11^b	0.39 ± 0.00^b
10	6.02 ± 0.20^c	0.75 ± 0.00^a	−0.58 ± 0.02^c	0.87 ± 0.01^c	4.48 ± 0.10^c	3.93 ± 0.09^c	0.38 ± 0.00^c
15	4.74 ± 0.13^d	0.75 ± 0.00^a	−0.47 ± 0.02^b	0.86 ± 0.01^d	3.54 ± 0.09^d	3.06 ± 0.09^d	0.38 ± 0.00^d
20	4.01 ± 0.05^e	0.73 ± 0.01^c	−0.46 ± 0.01^b	0.85 ± 0.00^d	2.88 ± 0.06^e	2.49 ± 0.04^e	0.36 ± 0.00^e
25	3.81 ± 0.09^e	0.73 ± 0.00^c	−0.37 ± 0.04^a	0.85 ± 0.01^d	2.79 ± 0.08^e	2.36 ± 0.06^e	0.36 ± 0.00^e
30	3.77 ± 0.10^f	0.72 ± 0.00^c	−0.34 ± 0.02^a	0.82 ± 0.01^e	2.48 ± 0.07^f	2.23 ± 0.05^f	0.36 ± 0.00^f