Table 2. Effects of soy protein hydrolysates prepared by varying subcritical media on the CIE color and thiobarbituric acidreactive substances (TBARS) of pork patties

Media	L*	a*	b*	TBARS (mg/kg)
Control	61.0±1.58^a,1)	1.96±0.07^c	10.5±1.09	0.73±0.03^a
Daewonkong
Water	60.4±0.28^ab	2.40±0.19^bc	11.0±0.40	0.68±0.01^b
20% Ethanol	60.4±1.66^ab	2.18±0.32^bc	11.3±1.19	0.44±0.03^d
50% Ethanol	59.4±0.16^bc	3.08±0.50^a	11.0±0.23	0.42±0.05^d
Saedanbaek
Water	61.1±1.11^a	1.55±0.05^c	11.2±0.66	0.76±0.01^a
20% Ethanol	58.8±0.22^bc	2.32±0.17^bc	10.8±0.19	0.59±0.03^c
50% Ethanol	58.4±0.08^c	2.57±0.33^b	10.6±0.23	0.54±0.02^c