The Journal of the Convergence on Culture Technology (문화기술의 융합)

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
권호 표지
DOI QR코드

DOI QR Code

A Survey on the Consumption and the Perception of Salted Sea Foods among Seoul Area Housewives

서울지역 주부들의 젓갈에 대한 이용실태 및 인식 조사

  • 이나겸 (장안대학교 건강과학부 식품영양과)
  • Received : 2019.09.03
  • Accepted : 2019.10.16
  • Published : 2019.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

A total of 165 housewives in Seoul area were interviewed to survey the Salted Sea Foods. The aim of this study was to investigate the perceptions and preferences of 20s~50s housewives to salted sea foods. As to the recognition of salted sea foods, shrimp salted sea foods(100%)>anchovy sauce(97%)>canary sauce(91%)answered. Necessity of the Development plan of salted sea foods as to its importance 23%, regarded salted sea foods very important, while 44.8% and 6.1% not important. The Participants considered that we need to succeed and develop salted sea foods. We need to develop new recipes to increase the usage of salted sea foods.

서울 지역의 주부들을 대상으로 젓갈에 대한 이용실태 및 선호도 분석을 하고자 설문지 조사를 하였으며, 165부를 통계분석에 이용하였다. 조사대상인 주부들은 젓갈은 발효식품으로 저장성이 좋은 식품으로 인식하고 있었다. 젓갈을 발전시키기 위한 방안이 필요하다고 응답한 경우가 67.8%로 높게 나타났으며, 20~50대이상의 주부들 모두 발전방안이 필요하다고 인식하고 있는 것으로 나타났다. 우리 전통음식인 젓갈을 계승화 하고 세계화 하기 위하여 젓갈제조공정이 표준화가 되고, 젊은 주부들이 자주 접할수 있도록 음식에 다양한 활용방법등의 기회가 제공되어야 한다고 여겨진다.

Keywords

References

  1. Park YH, Seafood Processing, Hyungseul Publishing, pp324, 1982
  2. Son KH, Korean food science of cookery, Gyomoon Publishing, 2001
  3. Lee SW, Pre-Korea Korean food terms, Hyangmoon Co, pp 180, 1986
  4. Yoon KS, A study on the knowledge and utilization of Korea traditional basic side dishes I- Jangachies-, Korean society of food culture, 10, pp 457, 1995
  5. Yoon SS, Research on the history of Korea, Shinkwang Publishing, pp 59, 1974
  6. Yoon SS, Korean food terms, Minumsa Co, 1991
  7. 한국문화보호재단, 한국음식, 한림출판사, pp 499-505, 1999
  8. Bok HJ, A Study on Awareness of Traditional Food and Dietary Life Behaviors of Married Women in Parts of Seoul and Kyongki Area, East Asian Society of Dietary, 15(1), pp 11-19, 2005
  9. Ko GH, Relationship Between Dietary Culture of Housewives and Their Attitude of Traditional Fermented Foods Consumption - in Puchon City, International Journal of Human Ecology, 37(11), 1999
  10. Koo YJ, Choi SY, Science and Technology of kimchi Korean, Korea Food Research Institute, Banwol
  11. Kim JE, A study on the Perception of Salted Sea Foods and Their Use in Korean women, Chung-Ang University, 2008
  12. Food Journal, Food Distribution Year Book, Food Journal, Seoul, pp 249-250, 2000
  13. Jang EJ, Lee YG, Lee HJ, The Study for Consciousness, Detary Life Behaviors on Korean Traditional Food, 34(3), pp 443-446, 1996
  14. Jun YJ, Kim JH, A Survey on the Usage of Traditional Fermented Foods in Daegu City and Kyungbuk Province, East Asian Society of Dietary, 6(3), pp 403-410, 1996
  15. Oh BH, A study of Utilization of Korean Jeot-Kals of Housewives in Seoul area, 8(2), pp 155-169, 2009
  16. Seo JW, Analyses of Consumption Patterns and Buying Defined Factors on Salted Seafood -Based on Housewives Survey in Gwang-ju-, Korean journal of food marketing economics, 28(4), 2011
  17. Ahn EY, Kim EJ A Study on the eating behaviors and food intake of diabetic patients in Daegu.Gyeongbuk area, The Journal of the Convergence on Culture Technology, 6(8), pp 229-239, 2019