Browse > Article

A Survey on the Commercial Poggi Kimchi and Consumer Acceptance Test Prepared in the Various Region  

Lee, In-Seon (Department of Food Science and Nutrition, Yongin University)
Kim, Hye-Young L. (Department of Food Science and Nutrition, Yongin University)
Kim, Eun-Jung (Digital Appliance Company Research Lab, LG Electronics Inc.)
Publication Information
Journal of the Korean Society of Food Culture / v.19, no.4, 2004 , pp. 460-467 More about this Journal
Abstract
Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.
Keywords
Survey commercial poggi Kimchi; consumer's acceptance;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim YK and Lee GC. Contents of Pectic Substance and Minerals and Textural Properties of Leek Added Kimchi During Fermentation. Korean J. Soc. Food Sci 15(3): 258-263. 1999
2 Kim DM and Lee JH. Current status Korean Kimchi industry and R&D Trends. Food industry and Nutrition 6(3): 52-59. 2001
3 Lee SK Properties of Kimchi and intake condition in various region Food and Nutrition. 8:2. 1987
4 Choi MY, Choi EJ, Lee E, Cha BC, Park HJ and Rhim TJ. Effect of Pine Needle (Pinus densiflora Seib. et Zucc) Sap on Kimchi Fermentation. J. Korean Soc. Food Sci. Nutr 25(6): 899-906. 1996
5 Kim SY. Survey of American University student's perception and preference for Kimchi. MS thesis, Yongnam University. 1999
6 Lee SH, Cho OK and Park NY. The Mixed Effect of Salvia miltiorrhiza and Glycyrrhiza uralensis on the Shelf-life of Kimchi, J. Korean Soc. Food Sci. Nutr 27(5): 864-868. 1998
7 Kim HY L. History and food and nutritional value of kimchi. Yongin University 20 :245-262. 2002
8 Kang SI. A survey on consumption pattern of kimchi and inhibitory effect of kimchi ingredient on lactic acid bacteria and harmful bacteria. MS thesis, Kyunghee University. 200l
9 SAS Institute. Inc., SAS User's Guide, Statistical Analysis Systems Instisute, Inc., Raleigh, NC, USA. 1996
10 Shin MH and Kim KO. Effect of Level of Salted Shrimp on the Characteristics of Kimchi during Storage. Journal of Korean Home Economics Association 31(4):193-200. 1993
11 Kim EH and Kim SR. A survey on the notion and intake of Kimchi among college women. Korean J. Food and Nutr 11(5): 513-520. 1998
12 Hong JH. Survey of Chinese University student's perception and preference for Kimchi. MS thesis, Yongnam University. 2000
13 Park SH. Studies on the optimal acceptance testing method and the organolepic characteristics of kimchi. Ph.D. dissertation, Kyunghee University. 2002
14 Lee CJ, Kim GY and Park HW. Kimchi. Daewon Publishing Co. 2001
15 Cho JS. Research on Kimchi. Yurim Press. 2000
16 Kim KO and Kim WH. Changes in Properties of Kimchi Prepared with Different Kinds and Levels of Salted and Fermented Seafoods during Fermentation. Korean J Food Sci Technol 26(3): 324-330.1994
17 Lee SH, Cho OK, Choi WJ and Kim SD. The effect of Mixed Medicinal herb Extract with Antimicrobial Activity on the Shelf-life of Kimchi. Korean J Food Sci Technol 30(6): 1404-1408.1998
18 Han JS, Choi YH, Kim YJ and Kim TS. A survey of Japanese perception and preference for Kimchi. Korean J. Soc. food Sci 15(1): 42-49.1999
19 Han BL. One hundred kinds of Kimchi we really should know about. Hyunam Presss. 2000
20 Lee HJ. A Study on Commercial Kimchi Consumption of Housewives in seoul and Chungbuk Area. Korean J Food and Nutr 13(3): 221-225. 2000