Table 5. Change of chemical composition of frozen duck breast meat by thawing methods and storage periods

Treatments1	Moisture (%)	Fat (%)	Protein (%)	Ash (%)
1-S	74.6±0.243	1.53±0.06	21.5±0.17c	1.19±0.01b
1-F	73.9±0.51	1.59±0.29	22.0±0.22c	1.21±0.02ab
3-S	74.7±0.14	1.17±0.03	24.9±0.45a	1.22±0.03ab
3-F	74.1±0.29	2.02±0.19	23.5±0.47b	1.11±0.03c
6-S	74.5±0.34	1.77±0.24	21.7±0.05c	1.27±0.01a
6-F	74.9±0.28	1.48±0.11	21.8±0.05c	1.22±0.03ab
12-S	75.1±0.42	1.47±0.16	21.0±0.36c	1.20±0.03ab
12-F	74.4±0.36	1.76±0.29	21.5±0.25c	1.22±0.02ab
Storage period
1	74.2±0.314	1.56±0.13	21.8±0.16b	1.20±0.01
3	74.4±0.21	1.60±0.21	24.2±0.43a	1.17±0.03
6	74.7±0.21	1.62±0.13	21.8±0.05b	1.24±0.02
12	74.7±0.29	1.62±0.16	21.3±0.23b	1.21±0.01
Thawing
Slow	74.7±0.145	1.48±0.09	22.3±0.48	1.22±0.01
Fast	74.3±0.21	1.71±0.12	22.2±0.25	1.19±0.02
P-value2
P × T	NS	NS	**	*
Period	NS	NS	**	NS
Thawing	NS	NS	NS	NS

SD, standard deviation.
1, 3, 6, 12 (mon), storage periods in deep freezer; S (slow), F (fast), thawing methods.
Probability of contrast, NS, No significance, ^* P<0.05, ^** P<0.01.
Values are means±SD of 3 repetitions (3 samples per repetition).
Values are means±SD of 6 repetitions (3 samples per repetition).
Values are means±SD of 12 repetitions (3 samples per repetition).