Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Survey of Young Consumers to Develop Fish & Seaweed Spread for Healthy Diet using High Pressure Processing

초고압가공기술을 이용한 건강지향형 수산물 스프레드 제품 개발을 위한 10대와 20대의 인식 조사

  • Shin, Ji-Young (Dept. of Home Economics Education, Kyungpook National University) ;
  • Kim, Yoo Kyeong (Dept. of Home Economics Education, Kyungpook National University)
  • 신지영 (경북대학교 가정교육학과) ;
  • 김유경 (경북대학교 가정교육학과)
  • Received : 2015.06.30
  • Accepted : 2015.08.21
  • Published : 2015.08.31
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Abstract

Our final goal was to manufacture low-calorie healthy seafood spreads using high pressure processing. Prior to developing the spread products, we performed a nationwide survey of consumers aged in their teens and twenties (n=585). The questionnaire was designed to gain insights from consumers on spread products, including Importance-Performance Analysis (IPA), recipes, market prospects, etc. Consumers responded that 'price, calorie, fat content, sanitary, nutrition, and food additive' should be improved, in that order. They also thought that fruits and vegetables are highly acceptable in recipes of seafood spreads. In addition, consumers pointed that we should concentrate on 'taste, sanitary, flavor, nutrition, and price' to make spreads more successful. Regarding market prospects, consumers rated spreads with scores over 2.96/5.00, which means the market for seafood spreads is sufficient. The consumers' response provided guidelines for developing and manufacturing low-calorie healthy seafood spreads.

Keywords

References

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