Table 5. Free amino acid contents of Samgyetang breast influenced by enzymatic hydrolysis pre-treatment

Variables	Treatments				SEM	p-value
Variables	Control	FS	NBG	HBG	SEM	p-value
Aspartic acid (Asp)	15.21^c	16.35^b	16.07^b	18.31^a	0.27	<0.05
Threonine (Thr)	6.37	6.09	6.44	6.24	0.11	1.01
Serine (Ser)	4.87	4.93	5.02	5.14	0.05	0.10
Glutamic acid (Glu)	20.89^c	26.02^b	22.31^c	31.08^a	2.71	<0.05
Glycine (Gly)	3.04	3.06	3.11	3.01	0.04	0.11
Alanine (Ala)	15.17^b	16.18^b	19.22^a	20.08^a	1.13	<0.05
Cysteine (Cys)	ND	ND	ND	ND	ND	ND
Valine (Val)	3.09	3.14	3.11	3.07	0.04	0.41
Methionine (Met)	1.91^b	1.99^b	1.90^b	4.47^a	1.07	<0.05
Isoleucine (Ile)	2.31	2.30	2.28	2.35	0.09	0.68
Leucine (Leu)	5.12	5.03	5.09	4.99	0.23	0.17
Tyrosine (Tyr)	1.57	1.47	1.48	1.54	0.19	0.13
Phenylalanine (Phe)	2.15	2.31	2.22	2.18	0.14	0.35
Lysine (Lys)	10.22	10.58	11.21	11.72	0.03	0.22
Arginine (Arg)	8.13	8.00	7.98	8.05	0.55	1.11
Proline (Pro)	3.77	3.69	3.61	3.49	0.17	1.27
Total FAA	103.82^c	111.34^b	111.05^b	125.72^a	4.09	<0.05

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; FAA, free amino acid.