Table 1. Proximate composition of Samgyetang breast influenced by enzymatic hydrolysis pre-treatment

Variables	Treatments				SEM	p-value
Variables	Control	FS	NBG	HBG	SEM	p-value
Moisture (%)	66.98^d	70.62^b	67.71^c	73.98^a	0.61	<0.05
Crude fat (%)	1.71	1.90	1.86	1.56	0.06	1.09
Crude protein (%)	30.50^a	24.41^b	29.62^a	23.65^b	0.59	<0.05
Crude ash (%)	0.81	0.80	0.82	0.81	0.00	1.01

Mean values within the same rows with the different superscripts are significantly different among treatments (p<0.05).
Control, conventional Samgyetang made without addition of black garlic extract and receiving no hydrolyzation; FS, Samgyetang that was hydrolyzed with flavorzyme before retorting; NBG, Samgyetang made with the addition of black garlic extract without hydrolyzation; HBG, Enzymatically hydrolyzed black garlic Samgyetang.