Table 2. Effects of drying methods on cooking loss, water holding capacity (WHC), and texture profile analysis (TPA) of heat-induced duck blood gels

Trait	Treatment
Trait	SD	FD	VD	HD
Cooking loss (%)	5.86±0.56^b	3.44±0.61^c	9.97±0.99^a	4.42±0.05^bc
WHC (%)	10.64±0.59^b	12.27±0.77^a	10.66±0.49^b	12.86±0.56^a
Hardness (kg)	1.50±0.08^b	2.14±0.05^a	1.19±0.01^c	2.02±0.06^a
Springiness	0.85±0.10	0.84±0.15	0.83±0.44	0.85±0.04
Cohesiveness	0.66±0.00^a	0.67±0.00^a	0.66±0.00^a	0.56±0.03^b
Gumminess (kg)	0.93±0.02^c	1.43±0.02^a	0.78±0.01^d	0.98±0.02^b
Chewiness (kg)	0.78±0.02^c	1.21±0.03^a	0.66±0.01^d	0.86±0.01^b

All values are presented as the mean±SEM (n=3).
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.