Studies on the quality of duck meat sausages during refrigeration

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Table 3 Changes in proximate composition of duck meat sausages during refrigeration (7 ± 1 °C)

Parameter	Type of meat	Storage period (days)					Overall mean
Parameter	Type of meat	0	4	7	10	14	Overall mean
Moisture	Raw	54.12 ± 1.6	52.43 ± 1.6	50.36 ± 1.6	49.25 ± 1.6	48.04 ± 1.7	50.85^A ± 0.7
	Partially cooked	49.31 ± 0.8	47.03 ± 0.9	45.28 ± 1.4	44.18 ± 1.3	43.88 ± 1.0	45.94^B ± 0.6
	Overall means	51.72^a ± 1.2	49.73^ab ± 1.3	47.82^abc ± 1.5	46.72^bc ± 1.5	45.96^c ± 1.4
Crude protein	Raw	25.43 ± 0.7	26.33 ± 0.6	27.72 ± 0.7	28.43 ± 0.5	28.06 ± 0.6	27.19^A ± 0.4
	Partially cooked	27.80 ± 0.6	29.17 ± 0.7	30.02 ± 0.7	30.75 ± 0.8	29.89 ± 0.7	29.53^A ± 0.3
	Overall means	26.62^a ± 0.7	27.75^abc ± 0.7	28.87^bc ± 0.7	29.59^c ± 0.7	28.98^bc ± 0.7
Ether extract	Raw	20.45 ± 0.8	21.27 ± 0.9	21.95 ± 0.9	22.30 ± 0.9	22.04 ± 0.9	21.61^A ± 0.4
	Partially cooked	22.91 ± 0.9	24.10 ± 1.1	24.69 ± 1.0	25.10 ± 1.2	24.77 ± 0.7	24.32^B ± 0.5
	Overall means	21.68^a ± 0.9	22.69^a ± 1.0	23.32^ab ± 1.0	23.70^b ± 1.1	23.41^a ± 0.8

Means bearing the same superscript for each parameter, row-wise, does not differ significantly (P < 0.01)