Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Survey on Chinese University Students' in Shanghai Perception for Korean Kimchi

중국 상해지역 대학생의 김치에 대한 인식조사

  • 한재숙 (위덕대학교) ;
  • 한경필 (일본경도부립대학 인간환경학부 식보건학과) ;
  • 남출륭구 (일본경도부립대학 인간환경학부 식보건학과) ;
  • 이승언 (한국식품연구원) ;
  • 김영진 (영남대학교 생활과학부)
  • Published : 2004.12.31
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Abstract

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of ail the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3a(p< .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were odor(of garlic, ginger and anchovy juice, etc) and too spicy in order Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51'Kimchi can be preserved for a long time' (p< .05) and 'Kimchi is a good side dish with cooked rice'.

Keywords

References

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