. 2017 Nov 23;55(2):513–522. doi: 10.1007/s13197-017-2960-6

Table 2.

Effect of storage temperature and time on textural properties of albumen gel from duck egg

	Hardness (N)	Cohesiveness	Adhesiveness (N s)	Springiness (cm)	Gumminess (N)	Chewiness (N cm)	Resilience
Storage time (day)
0	19.08^d*	0.72^f	− 0.66^c	0.92^a	13.67^a	12.56^c	0.41^f
3	28.47^a	0.78^e	− 0.62^b	0.94^b	22.11^b	20.72^a	0.52^e
6	28.32^a	0.80^d	− 0.60^a	0.94^b	22.86^a	20.84^a	0.56^d
9	26.93^b	0.83^b	− 0.60^a	0.94^b	22.16^b	20.88^a	0.59^b
12	25.75^c	0.84^a	− 0.60^a	0.92^a	21.36^c	20.04^b	0.60^a
15	25.51^c	0.82^c	− 0.61^ab	0.92^a	21.25^c	20.01^b	0.58^c
Storage temperature
28–30 °C	24.19^b	0.82^a	− 0.61^a	0.93^a	19.90^b	18.30^a	0.58^a
4 °C	26.97^a	0.78^b	− 0.63^b	0.93^a	21.16^a	19.78^b	0.51^b
P value
Temperature	< 0.05	< 0.05	< 0.05	NS	< 0.05	< 0.05	< 0.05
Day	< 0.05	< 0.05	< 0.05	< 0.05	< 0.05	< 0.05	< 0.05
Temperature × day	< 0.05	< 0.05	< 0.05	< 0.05	< 0.05	< 0.05	< 0.05
MSE	0.49	0.00	2.14	0.00	0.37	0.53	0.00

MSE mean square error, NS not significant

* Means within storage time or temperature with different superscripts are different at P < 0.05