Table 2. Chemical composition and color characteristics of cooked sausages formulated with 1% pig and duck skin gelatins and their hydrolysates¹⁾

Trait	Control²⁾	Pork skin		Duck skin		SEM	p-value
Trait	Control²⁾	Gelatin	Gelatin hydrolysate	Gelatin	Gelatin hydrolysate	SEM	p-value
pH (meat batter)	5.91	5.85	5.96	5.95	5.91	0.016	0.312
pH (cooked sausage)	6.36	6.24	6.24	6.31	6.31	0.017	0.174
Moisture content (g/100 g)	62.41	61.49	61.19	61.87	62.22	0.222	0.429
Protein content (g/100 g)	16.36	18.12	19.89	18.76	19.23	0.821	0.896
Color characteristics
CIE L* (lightness)	77.10	78.22	77.80	77.80	77.54	0.156	0.269
CIE a* (redness)	3.55^a	3.54^b	3.23^b	3.14^b	3.26^b	0.058	0.029
CIE b* (yellowness)	11.16	11.19	11.25	11.50	11.44	0.073	0.541

Gelatin hydrolysates were prepared through a stepwise enzymatic hydrolysis using collagenase and pepsin.
Control was prepared without gelatin or gelatin hydrolysate, and other treatments were formulated with 1% gelatin or gelatin hydrolysate.
Means sharing the same letters within a row are not significantly different (p>0.05).