Pub Date : 2021-08-30DOI: 10.7318/KJFC/2021.36.4.362
Van-Ba Hoa, Dong-Heon Song, K. Seol, S. Kang, Yunseok Kim, Y. Min, Soohyun Cho
The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.
本试验旨在研究不同屠宰体重组韩国友利黑猪(KWP)腹部和腰部的品质特征。本研究采用不同体重(50、75、90、105和120 kg) KWPs死后24 h采集的腰腹部样本。分析了样品的品质特征、脂肪酸谱和挥发性风味化合物。结果表明:120 kg SW组的腰部脂肪含量(8.64%)和腹部脂肪含量(46.78%)显著高于其他SW组(p<0.05);体重较重组(105 ~ 120 kg)腹部切口蛋白质含量(12.20 ~ 12.67%)低于体重较轻组(p<0.05)。120 kg SW组腰肉的蒸煮损失最低(24.34%)(p<0.05)。随着SW的增加，腰部和腹部切口颜色变红(p<0.05)。120 kg SW组两切口的油酸(C18:1, n9)和总单不饱和脂肪酸含量较高，亚麻酸(C18:3, n3)和总多不饱和脂肪酸含量较低(p<0.05)。在鉴定出的风味化合物中，腰肉和腹部分别有11种和17种化合物与SW有关。SW的增加导致C18:1n9-和氨基酸衍生风味化合物的浓度增加。总体而言，体重较重的SW组(120公斤)的肉样品表现出更好的质量和更高浓度的挥发性化合物，这些化合物与令人愉悦的味道有关。然而，体重120公斤的SW组肉中脂肪含量也高得多(腰肉和腹部脂肪含量分别为8.64%和46.78%)，这可能导致较高的切肉损失，因此消费者的排斥风险很高。
{"title":"Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly","authors":"Van-Ba Hoa, Dong-Heon Song, K. Seol, S. Kang, Yunseok Kim, Y. Min, Soohyun Cho","doi":"10.7318/KJFC/2021.36.4.362","DOIUrl":"https://doi.org/10.7318/KJFC/2021.36.4.362","url":null,"abstract":"The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122224265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-30DOI: 10.7318/KJFC/2021.36.3.247
J. Oh, H. Yoon
Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer’s attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.
如今，能量棒不仅被当作零食，还被当作正餐的替代品。方便和营养补充是能量棒使用增加的主要因素。选择了200名参加中国渔业和海鲜博览会的中国消费者，他们对食用谷物棒没有任何顾忌。问卷由CATA选项组成，选择喜欢和不喜欢四种不同类型的谷物棒的原因，即topokki风味(辣椒酱)，海藻风味，泡菜风味和人参风味谷物棒，由BadaOne Co.(首尔，韩国)生产的干凤尾鱼含量为10%。本研究的目的是调查中国消费者对含有蛋白质和富钙凤尾鱼的不同风味谷物棒的态度和接受程度。在被选中的中国顾客中，海藻口味的接受度最高，其次是海参、红参、泡菜。除了一般的接受度、风味、香气和质地外，对托波基鱼风味的接受度比海藻的颜色属性要高。调查结果显示，泡菜的接受度是最低的，这与之前的预测相反。Check All That Apply (CATA)分析的结果显示，喜欢海藻和凤尾鱼口味的原因是最多样化的，没有选择不喜欢这种口味的原因。人们喜欢这种口味的原因包括:甜味、健康、海鲜味、麦芽味、质地、新颖/独特和鲜味。在topokki和泡菜的例子中，不喜欢味道的原因是鲜味，而在红参的例子中，人参味道是喜欢和不喜欢的原因。CA分析表明，海带、凤尾鱼和鲣鱼的风味和情绪因子均为正，而红参的风味和情绪因子为负。因此，中国人熟悉的海带凤尾鱼味应该是第一个考虑推出的谷物棒。
{"title":"The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking","authors":"J. Oh, H. Yoon","doi":"10.7318/KJFC/2021.36.3.247","DOIUrl":"https://doi.org/10.7318/KJFC/2021.36.3.247","url":null,"abstract":"Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer’s attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126727666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-31DOI: 10.7318/KJFC/2020.35.5.417
Ryoo Jae-Yoon, Choi Ji-hye, Lee Seo-hyun, Lee Min-A
There is a growing global interest in food choices that could affect health. Consumer food choices are dictated by numerous factors such as attitudes, beliefs, desires and preferences stemming from psychological and physiological attributes. The present study aimed to understand consumers’ internal perceptions about cream soup, cream sauce, and tomato sauce using ZMET (Zaltman’s Metaphor Elicitation Technique). The 9 step ZMET interview process was conducted for a sample of 36 consumers (12 consumers for each sauce). A content analysis of the survey results was carried out. From this, 56 concepts of cream soup were derived, and 15 constructs that met with the agreement of more than one-third of the total sample consumers were extracted. These 15 constructs included ‘Soft’, ‘Recollection’, ‘Familiar’, ‘Warm’, ‘Comfortable’, etc. Similarly, for cream sauce, 67 concepts and 20 constructs ‘Silky’, ‘Warm’, ‘Restaurant’, ‘Family’, ‘Memory’, etc. were deduced. A total of 66 concepts and 20 constructs for tomato sauce ‘Sourness’, ‘Sauce Bottle’, ‘Pleasant’, ‘Ingredient’, ‘Cooking’, etc. were derived. The analysis of consumers’ consensus maps through this study provides a deep and useful understanding of consumers and their latent needs. Also, the results of this study indicate that exploring consumers’ internal perceptions is critical to understanding their healthy food choices. This can be used as basic data for formulating marketing strategies.
{"title":"An Analysis of Consumers’ Internal Perception of Soup and Sauce using ZMET","authors":"Ryoo Jae-Yoon, Choi Ji-hye, Lee Seo-hyun, Lee Min-A","doi":"10.7318/KJFC/2020.35.5.417","DOIUrl":"https://doi.org/10.7318/KJFC/2020.35.5.417","url":null,"abstract":"There is a growing global interest in food choices that could affect health. Consumer food choices are dictated by numerous factors such as attitudes, beliefs, desires and preferences stemming from psychological and physiological attributes. The present study aimed to understand consumers’ internal perceptions about cream soup, cream sauce, and tomato sauce using ZMET (Zaltman’s Metaphor Elicitation Technique). The 9 step ZMET interview process was conducted for a sample of 36 consumers (12 consumers for each sauce). A content analysis of the survey results was carried out. From this, 56 concepts of cream soup were derived, and 15 constructs that met with the agreement of more than one-third of the total sample consumers were extracted. These 15 constructs included ‘Soft’, ‘Recollection’, ‘Familiar’, ‘Warm’, ‘Comfortable’, etc. Similarly, for cream sauce, 67 concepts and 20 constructs ‘Silky’, ‘Warm’, ‘Restaurant’, ‘Family’, ‘Memory’, etc. were deduced. A total of 66 concepts and 20 constructs for tomato sauce ‘Sourness’, ‘Sauce Bottle’, ‘Pleasant’, ‘Ingredient’, ‘Cooking’, etc. were derived. The analysis of consumers’ consensus maps through this study provides a deep and useful understanding of consumers and their latent needs. Also, the results of this study indicate that exploring consumers’ internal perceptions is critical to understanding their healthy food choices. This can be used as basic data for formulating marketing strategies.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116613981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-08-31DOI: 10.7318/KJFC/2020.35.4.342
S. Ryu, Sang Yoo Lee, So Young Woo, S. Y. Kang, Jeonghun Song, A. Jeong, H. Chun
This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred fortythree responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.
{"title":"Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea","authors":"S. Ryu, Sang Yoo Lee, So Young Woo, S. Y. Kang, Jeonghun Song, A. Jeong, H. Chun","doi":"10.7318/KJFC/2020.35.4.342","DOIUrl":"https://doi.org/10.7318/KJFC/2020.35.4.342","url":null,"abstract":"This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred fortythree responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130698061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-30DOI: 10.7318/KJFC/2020.35.3.311
K. Kim, Jung-Mi Yun
Recently, there is growing interest in studying the dietary patterns that affect the risk of circulatory system diseases (CSDs). We investigated the relationship between CSDs and dietary patterns through a follow-up study in Korea (2001-2016). The participants of this study were obtained from the Korean Genome and Epidemiology Study (KoGES). This study was a large community-based cohort study (the Ansan-Ansung areas) conducted to assess the effects of various factors, especially diet, on the onset of chronic diseases among the Korean population aged 40-69 yrs. Baseline data were collected from 2001 to 2002, and follow-up studies were performed every 2 yrs, with over 7 follow-up studies performed (2015-2016). Three dietary patterns were identified using factor analysis: “vegetable and seafood (men)/soup and stew (women)” pattern, “sweet foods and breads-rice cake” pattern, and “multigrain rice and cooked white rice” pattern. None of the dietary patterns were significantly associated with the risk of CSDs in either men or women. Our follow-up study is meaningful as it investigated whether the dietary patterns of individuals according to sex affects the development of CSDs.
{"title":"Dietary Patterns and Nutrient Intakes of Individuals with Circulatory Diseases: Ansan-Ansung Cohort Data from the Korean Genome and Epidemiology Study","authors":"K. Kim, Jung-Mi Yun","doi":"10.7318/KJFC/2020.35.3.311","DOIUrl":"https://doi.org/10.7318/KJFC/2020.35.3.311","url":null,"abstract":"Recently, there is growing interest in studying the dietary patterns that affect the risk of circulatory system diseases (CSDs). We investigated the relationship between CSDs and dietary patterns through a follow-up study in Korea (2001-2016). The participants of this study were obtained from the Korean Genome and Epidemiology Study (KoGES). This study was a large community-based cohort study (the Ansan-Ansung areas) conducted to assess the effects of various factors, especially diet, on the onset of chronic diseases among the Korean population aged 40-69 yrs. Baseline data were collected from 2001 to 2002, and follow-up studies were performed every 2 yrs, with over 7 follow-up studies performed (2015-2016). Three dietary patterns were identified using factor analysis: “vegetable and seafood (men)/soup and stew (women)” pattern, “sweet foods and breads-rice cake” pattern, and “multigrain rice and cooked white rice” pattern. None of the dietary patterns were significantly associated with the risk of CSDs in either men or women. Our follow-up study is meaningful as it investigated whether the dietary patterns of individuals according to sex affects the development of CSDs.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132001505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-30DOI: 10.7318/KJFC/2020.35.2.181
D. Hwang, Chang Hyeja
This study aimed to identify whether or not four service situations varying according to positive and negative combinations of physical evidence and functional service influence store image and purchase behavioral intentions of customers at bulgogi restaurants. The video-scenario technique was used for the study. Data were analyzed with the SPSS (Window 19.0) package using frequency analysis, one-way ANOVA, 2 by 2 factorial ANOVA, exploratory factor analysis, and multiple regression analysis to confirm the hypotheses. The combined effect of functional service and physical evidence influenced store image and purchase intention. In terms of seperate effect of physical evidence and functional service, the effect of employee service on store image was more powerful than that of physical evidence, even though the effect differed depending on the situation. Purchase intention was only influenced by functional service quality from employees under the four different scenarios. Thus, when opening a Korean restaurant, proper management of tangible evidence suitable to service, and the prices expected from local customers should be determined. Additionally, extremely high or low levels of physical evidence management should be avoided.
{"title":"Combined Effects of Physical Evidence and Functional Service at Bulgogi Restaurants on Customers’ Store Image and Purchase Behaviors: Application of Video Scenario Technique","authors":"D. Hwang, Chang Hyeja","doi":"10.7318/KJFC/2020.35.2.181","DOIUrl":"https://doi.org/10.7318/KJFC/2020.35.2.181","url":null,"abstract":"This study aimed to identify whether or not four service situations varying according to positive and negative combinations of physical evidence and functional service influence store image and purchase behavioral intentions of customers at bulgogi restaurants. The video-scenario technique was used for the study. Data were analyzed with the SPSS (Window 19.0) package using frequency analysis, one-way ANOVA, 2 by 2 factorial ANOVA, exploratory factor analysis, and multiple regression analysis to confirm the hypotheses. The combined effect of functional service and physical evidence influenced store image and purchase intention. In terms of seperate effect of physical evidence and functional service, the effect of employee service on store image was more powerful than that of physical evidence, even though the effect differed depending on the situation. Purchase intention was only influenced by functional service quality from employees under the four different scenarios. Thus, when opening a Korean restaurant, proper management of tangible evidence suitable to service, and the prices expected from local customers should be determined. Additionally, extremely high or low levels of physical evidence management should be avoided.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115429050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-10-31DOI: 10.7318/KJFC/2018.33.5.426
H. Lee, Mi Young Lee, E. Kim, Seo-Jin Chung
This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer’s health, taste and sodium-related attitudes on the consumer’s preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.
{"title":"Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System","authors":"H. Lee, Mi Young Lee, E. Kim, Seo-Jin Chung","doi":"10.7318/KJFC/2018.33.5.426","DOIUrl":"https://doi.org/10.7318/KJFC/2018.33.5.426","url":null,"abstract":"This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer’s health, taste and sodium-related attitudes on the consumer’s preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114080250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-02-28DOI: 10.7318/KJFC/2017.32.1.027
Kyung-Ran Lee, Lee Eunjung, kimjuyeon
This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named ‘health & safety seeking’ group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of ‘high interest in dietary life’, consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named ‘convenience seeking’ group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.
{"title":"Study on Beverage Select Behavior according to the Food-related Lifestyle focused on Behaviors in Seoul, and Gyeonggi Province","authors":"Kyung-Ran Lee, Lee Eunjung, kimjuyeon","doi":"10.7318/KJFC/2017.32.1.027","DOIUrl":"https://doi.org/10.7318/KJFC/2017.32.1.027","url":null,"abstract":"This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named ‘health & safety seeking’ group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of ‘high interest in dietary life’, consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named ‘convenience seeking’ group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126011353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-02-28DOI: 10.7318/KJFC/2017.32.1.039
A. Kim, Eun-Mi Kim, Yoon-Je Chang, Seung-Weon Jeong, You-Shin Shim
The purpose of this study was to analyze the current status relating to food packaging and design for status of small and medium food enterprises. A company survey was conducted from June to October, 2015 and targeted 1300 small and medium domestic food enterprises. Finally, a total of 1300 (recovery rate 100%) useable data were selected. Statistical analyses were performed on the data utilizing the SPSS PASW Statistics 18.0 for Windows, such as descriptive statistics and frequency analysis. According to the results, awareness and importance of food labeling were high, but performance of English inscription of product name was relatively low. The most important reason for food labeling was ‘providing correct information on food’ 910 (72.8%). Accordingly, a system which can provide the latest information by continuously monitoring mandatory disclosure requirements for types of foods in individual countries is needed.
本研究的目的是分析我国中小型食品企业在食品包装设计方面的现状。2015年6月至10月对国内1300家中小食品企业进行了企业调查。最后，共选取了1300个可用数据(回收率100%)。采用SPSS PASW Statistics 18.0 for Windows对数据进行统计分析，包括描述性统计和频率分析。结果表明，食品标识的认知度和重要性较高，但产品名称英文铭文的表现相对较低。食品标签最重要的原因是“提供正确的食品信息”910(72.8%)。因此，需要建立一个系统，通过持续监测各国对食品种类的强制性披露要求来提供最新信息。
{"title":"Survey on Status of Food Packaging and Design for Status of Small and Medium Domestic Food Enterprises","authors":"A. Kim, Eun-Mi Kim, Yoon-Je Chang, Seung-Weon Jeong, You-Shin Shim","doi":"10.7318/KJFC/2017.32.1.039","DOIUrl":"https://doi.org/10.7318/KJFC/2017.32.1.039","url":null,"abstract":"The purpose of this study was to analyze the current status relating to food packaging and design for status of small and medium food enterprises. A company survey was conducted from June to October, 2015 and targeted 1300 small and medium domestic food enterprises. Finally, a total of 1300 (recovery rate 100%) useable data were selected. Statistical analyses were performed on the data utilizing the SPSS PASW Statistics 18.0 for Windows, such as descriptive statistics and frequency analysis. According to the results, awareness and importance of food labeling were high, but performance of English inscription of product name was relatively low. The most important reason for food labeling was ‘providing correct information on food’ 910 (72.8%). Accordingly, a system which can provide the latest information by continuously monitoring mandatory disclosure requirements for types of foods in individual countries is needed.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132604253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-02-28DOI: 10.7318/KJFC/2017.32.1.052
Dongeun Sung, Jae-young Park, Jiseok Han, Yoo-Seon Park, M. Cho, Sang-suk Oh
The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.
{"title":"Effect of Combined Use of Sun-dried Salt and Monosodium Glutamate on Sodium Concentration in Vegetable Rice Porridge and Bean-sprout Soup","authors":"Dongeun Sung, Jae-young Park, Jiseok Han, Yoo-Seon Park, M. Cho, Sang-suk Oh","doi":"10.7318/KJFC/2017.32.1.052","DOIUrl":"https://doi.org/10.7318/KJFC/2017.32.1.052","url":null,"abstract":"The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122728194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：