Table 1. Physicochemical properties of pork and duck skin gelatins and their hydrolysates¹⁾

Trait	Pork skin		Duck skin		SEM	p-value
Trait	Gelatin	Gelatin hydrolysate	Gelatin	Gelatin hydrolysate	SEM	p-value
Protein content (g/100 g)	93.54^a	76.77^b	78.71^b	72.17^b	2.374	<0.001
pH value	4.50^c	5.71^b	6.17^a	5.71^b	0.188	<0.001
Color characteristics
CIE L* (lightness)	89.91^b	84.60^c	95.69^a	79.16^c	1.866	<0.001
CIE a* (redness)	–0.43^b	2.02^a	–0.99^b	2.02^a	0.513	0.002
CIE b* (yellowness)	13.99^b	14.08^b	5.99^c	16.52^a	1.231	<0.001

Gelatin hydrolysates were prepared through a stepwise enzymatic hydrolysis using collagenase and pepsin.
Means sharing the same letters within a row are not significantly different (p>0.05).