• Korean journal of food and cookery science
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• v.13 no.3
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.209-213
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• 2011

Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35$^{\circ}C$ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.65-74
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• 2014

The globalization of Korean food has long been an important agenda for both the Korean government and food-related firms, and there have been many trials and errors because of cultural differences in food consumption habits. This study explores Chinese consumers' purchase behaviors toward chicken menus, and for a better understanding of these behaviors, the study considers differences in consumer behavior in between Chinese and Korean consumers around Daejeon, South Korea. The sample included a total of 232 respondents who provided information on their purchase behaviors toward chicken menus. A total of 13 purchasing attributes were compared through a t-test, and according to the results, there were significant differences in 6 attributes: "like the taste" (p<0.001), "as a side dish for drinks" (p<0.001), "to feel good" (p<0.01), "like all chicken dishes" (p<0.05), "for health" (p<0.05), and "low prices" (p<0.05). The results for chicken consumption indicate significant differences in frequency (p<0.05), goals (p<0.01), and expected fair prices (p<0.05). These results suggest that, to make Korean chicken dishes a global Korean menu, future research should focus on consumers' motives for purchasing chicken menus, satisfaction, and characteristics. The generalizability of the results may be limited because the survey was conducted by considering only those students in the Daejeon area. Future research should include a wider range of consumers in both Korea and China for better strategic plans for food-related firms.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.607-612
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• 2009

Sundubu, Pork-Bulgogi, Kimchi-pork, Pork rib, Samgyetang, Stir-fried squid, Stir-fried chicken, Braised potato, Braised tofu and Jabchae were selected as takeout-style Korean food items. Sensory evaluation using a 9-point hedonic scale was conducted with residents in Honolulu, Hawaii during a 2 month market test. Among the respondents in the sensory evaluation, Japanese and Americans constituted 32.8% and 25.3%, respectively, of total respondents, which reflect the residential races in the state of Hawaii. The sensory scores of each attribute were judged as follows : aroma 7.2~8.2, color 7.0~8.2, flavor 7.2~8.2, overall preference; pork rib 8.2, pork Bulgogi=braised potato 8.1, stir-fried chicken 8.0, kimchi pork 7.9, Sundubu 7.6, Jabchae and braised tofu 7.5, stir-fried squid 7.2, Samgyetang 7.0. In a satisfaction survey using a 5 point scale after a 2 month market test, the scores of each satisfaction attribute such as quality, price, convenience, difference, etc. were shown to range from 4.1-4.6, indicating that 10 take out-style Korean food items were very popular with Hawaiian consumers. These results suggest that Korean food items are competitive with other ethnic foods in the Hawaii market.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.469-476
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• 2017

This study analyzed consumers' preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.131-137
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• 1994

This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively, Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubuLchobab was 3.l/l, ccochinoodle 2.3/l, pork cutlet 2.3/l, bibimbab 1.511 and shrimpburger 1.3/l when all the other tested fast-foods'P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/l, bibimbab 1.s/l.5/l, which are similar to recommended 1∼1.5/1∼1.5/l. The ratio of 6/3 fatty acids was found to be kimbab(34.0/l), chicken nuggets(25.3/l), ccochi noodle(20.0/l), yubu-chobab (16.5/l), fried chicken(16.3/l), chickenburger(12.6/l) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.511), spaghetti(3.7/l) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.15-29
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• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.

• The Korean Journal of Mycology
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• v.24 no.4 s.79
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• pp.305-309
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• 1996

The conditions for mycelial production of mushroom rising rancid oil of fried chicken were investigated. Pleurotus ostreatus Nonggi 202 which showed the greatest mycelial growth among mushrooms was chosen for the investigation. The optimum temperature and pH for mycelial growth were $25^{\circ}C$ and 5.5 to 6.5, respectively. Tryptone was better effective than any other nitrogen sources on the mycelial growth. The mycelial growth was enhanced with addition of 0.3% $KH_2PO_4$. and 0.02% $MgSO_4$, respectively. Among the vitamins, thiamine was the most effective on the mycelial growth.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.265-273
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• 2012

The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at $180^{\circ}C$. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.188-198
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• 2002

This study was conducted to compare families eating-out behavior in relation to family life cycle in order to provide basic information on nutritional education about eating-out. The data were collected by the survey method from 440 families who lived in apartment complexes in Kyong-ju and Seoul. The structured questionnaire included items about the frequency of eating out, the choice of eating-out menus, the decision maker of the eating-out process, the attitudes toward eating out and the general characteristics of the families. The major results are as follow: 1) In the cafe of telephone delivery service, and eat-in restaurants, the subjects showed statistical significance (p < 0.01). With respect to telephone delivery service, families in Step II used it most frequently, but families in Step I rarely used it. With respect to eat-in restaurants, families in Step II used them most frequently but families in Step IV rarely used them. 2) In all the family life cycle steps, the most favorable menu was fried chicken for take-out type, Chajang noodles, fried chicken and pizza fur telephone delivery, pizza for internet delivery, raw fish and beef for eat-in restaurant, Docbokki, laver rolled rice and ramyun for convenience flood stores. 3) The wife was most influential in making decisions about the take-out type (p < 0.001). In the case of telephone deliveries (p < 0.001), the wife was the most influential in the families of Steps I and II, but the children were the most influential in the families of Steps III and IV. In the case of eat-in restaurants (p < 0.001), the husband had the most effect on the decision-making process. In the case of convenience flood stores (p < 0.001), the children were the most influential in the families in Steps III and IV. In most family life cycle steps, each of them chose their own meal. 4) from a factor analysis perspective, attitudes toward eating out have been grouped according to two factors, namely 'Advantage' and 'Nutrition'. No factor showed a significant difference among the family life cycle steps.