Table 3. Protein solubility, cooking loss, and textural properties of cooked sausages formulated with 1% pig and duck skin gelatins and hydrolysates¹⁾

Trait	Control²⁾	Pork skin		Duck skin		SEM	p-value
Trait	Control²⁾	Gelatin	Gelatin hydrolysate	Gelatin	Gelatin hydrolysate	SEM	p-value
Protein solubility (mg/g)	74.77	93.68	80.81	90.52	83.90	2.681	0.080
Cooking loss (%)	2.37	1.82	1.63	1.99	1.90	0.089	0.081
Textural properties
Hardness (kg)	7.61	8.82	8.21	9.15	8.12	0.303	0.596
Springiness (ratio)	0.68	0.68	0.73	0.79	0.77	0.009	0.051
Cohesiveness (unitless)	0.16^bc	0.16^c	0.21^ab	0.21^ab	0.22^a	0.019	0.045
Gumminess (kg)	1.20	1.37	1.68	1.90	1.90	0.090	0.195
Chewiness (kg)	0.14^c	0.17^bc	0.26^a	0.21^ab	0.24^ab	0.015	0.021

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).