Table 2. Color measurement of Samgyetang breast influenced by enzymatic hydrolysis pre-treatment

Variables	Treatments				SEM	p-value
Variables	Control	FS	NBG	HBG	SEM	p-value
L*	76.77^a	77.28^a	64.71^b	57.42^c	1.61	<0.05
a*	5.46^c	4.99^c	8.99^b	11.35^a	0.42	<0.05
b*	16.93	15.73	14.25	15.48	0.33	0.12

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.