Table 4. Taste-related nucleotides of Samgyetang breast influenced by enzymatic hydrolysis pre-treatment

Variables¹⁾	Treatments				SEM	p-value
Variables¹⁾	Control	FS	NBG	HBG	SEM	p-value
5’-GMP	5.78^d	12.03^b	10.62^c	15.13^a	0.81	<0.05
5’-IMP	127.36^c	130.72^b	123.09^c	146.68^a	3.70	<0.05
5’-AMP	ND	ND	ND	ND	ND	ND
Inosine	214.42^b	177.39	226.18^a	172.96^c	6.42	<0.05
Hypoxanthine	ND	ND	ND	ND	ND	ND

5’-GMP, guanosine monophosphate; 5’-IMP, inosine monophosphate; 5’-AMP, adenosine monophosphate.
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; ND, not detected.