Table 1. Changes in moisture and salt contents, color, and whiteness of albumen gels from duck egg during salting of 30 days.

Salting time (days)	Moisture content (%)	Salt content (%)	CIE L*	CIE a*	CIE b*	△E*	Whiteness
0	87.93 ± 0.18*a	0.31 ± 0.07f	110.47 ± 4.52a	−3.44 ± 0.02e	−3.40 ± 0.16e	19.90 ± 1.96a	86.23 ± 2.14c
5	86.68 ± 0.45b	2.07 ± 0.08e	94.62 ± 0.14b	−1.63 ± 0.04d	−0.36 ± 0.04d	2.03 ± 0.10b	94.36 ± 0.10a
10	85.55 ± 0.10c	3.42 ± 0.01d	93.87 ± 0.14bc	−1.54 ± 0.02c	0.16 ± 0.01c	1.19 ± 0.12bc	93.65 ± 0.16ab
15	84.61 ± 0.04d	5.10 ± 0.08c	93.71 ± 0.20bc	−1.08 ± 0.04b	0.25 ± 0.02c	0.95 ± 0.06bc	93.61 ± 0.20ab
20	83.64 ± 0.11e	6.19 ± 0.00b	93.44 ± 0.21bc	−1.04 ± 0.06b	0.55 ± 0.01b	0.72 ± 0.07c	93.36 ± 0.11ab
25	82.36 ± 0.22f	7.78 ± 0.01a	92.62 ± 0.18c	−1.00 ± 0.11a	0.81 ± 0.02a	0.45 ± 0.02c	92.63 ± 0.13b
30	81.20 ± 0.26g	8.06 ± 0.09a	92.56 ± 0.02c	−1.01 ± 0.43a	0.80 ± 0.01a	0.46 ± 0.01c	92.45 ± 0.02b

*Mean ± SD (n=3).

Different superscripts in the same column indicate significant differences during salting time (p<0.05).