Table 5. Protein solubility of duck ham formulations with the different ratio of duck breast meat and duck skin

Treatments1)	Protein solubility
	Total protein	Sarcoplasmic protein	Myofibrillar protein
T1	118.65±2.53a	40.05±0.44a	78.60±4.40a
T2	114.30±3.21ab	36.75±1.36b	77.55±2.81ab
T3	108.35±0.57b	32.30±0.70c	76.05±1.10b
T4	88.45±4.05c	27.30±0.53d	61.15±3.36c
T5	86.70±6.28c	23.65±0.66e	63.05±2.41c