Table 1. Effects of drying methods on the pH and color of heat-induced duck blood gels

Trait	Treatment
Trait		SD	FD	VD	HD
Raw	pH	7.87±0.01^a	7.87±0.01^a	7.76±0.00^b	7.72±0.01^c
	CIE L*	11.80±0.47	11.33±0.40	11.12±0.05	11.76±0.47
	CIE a*	2.66±0.19	2.54±0.12	2.66±0.05	2.68±0.03
	CIE b*	1.32±0.12	1.25±0.08	1.32±0.06	1.33±0.09
	Color difference (ΔE)	0.60±0.32	0.81±0.25	0.80±0.51	-¹⁾
Cooked	pH	7.82±0.01^a	7.83±0.01^a	7.66±0.02^b	7.62±0.02^b
	CIE L*	35.91±0.26	35.63±0.15	35.88±0.46	35.92±0.01
	CIE a*	14.89±0.19	14.85±0.19	14.46±0.26	14.43±0.34
	CIE b*	11.69±0.10	11.86±0.05	11.71±0.42	11.67±0.66
	Color difference (ΔE)	0.80±0.13	0.90±0.10	0.71±0.23	-

All values are presented as the mean±SEM (n=3).
The color values of HD treatments were used as standard to compare color differences of other treatments and ΔE was calculated according to CIE76 color difference formulation.
Means within a row with different letters are significantly different (p<0.05).
SD, gels from spray-dried duck blood powder; FD, gels from freeze-dried duck blood powder; VD, gels from vacuum-dried duck blood powder; HD, gels from hot air-dried duck blood powder.