Table 3. Texture profile analysis of egg yolk of salted duck egg

Variable	Control	2.5%	5.0%
Hardness (g)	3,342.97±154.82^b	3,659.51±99.87^a	1,874.17±111.10^c
Springiness (mm)	0.338±0.043^a	0.269±0.027^a	0.240±0.081^a
Cohesiveness	0.411±0.012^a	0.363±0.021^b	0.251±0.009^c
Gumminess (N)	1,375.32±84.60^a	1,328.52±90.58^a	469.19±34.62^b
Chewiness	462.53±40.05^a	359.14±57.50^b	114.27±46.10^c
Resilience	0.180±0.011^a	0.172±0.008^a	0.109±0.006^b

Different lowercase letters indicate significant differences between salted duck eggs with different treatments (p<0.05).