A Survey on Chinese in Beijing and Shanghai Perception and Preference for Korean Kimchi

중국 북경.상해지역의 김치에 대한 인식과 기호도

  • Published : 2005.12.31

Abstract

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

References

  1. Agric. Biol. Chem. v.54 Inhibitory effect of lactic acid bacteria from fermented milk on the mutagenicities of volatile nitrosamines Hosono, A.;Wardojo, R.;Othani, H. https://doi.org/10.1271/bbb1961.54.1639
  2. J. Korean Soc. Food Nutr. v.16 Effect of ascorbic acid on the degradation of aflatoxin B1 (in korean) Park, K.Y.;Kweon, M.H.
  3. J. Korean Cancer Assoc. v.27 A study on concentration of carotenoids and-tocopherol in mucosa of the garlic cancer patients ( in korean) Lee, Y.K.;Yeum, K.J.;Lee, K.S.;Park, I.S.;Song, S.Y.;Lee, Y.C.
  4. J. Agric. Food Chem. v.40 Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Nertherlands Hertog, M.G.L.;Hollman, P.C.H.;Katan, M.B. https://doi.org/10.1021/jf00024a011
  5. Food Biotech. v.4 Antimutagenic effect of Kimchi Park, K.Y.;Baek, K.A.;Rhee, S.H.;Cheigh, H.S.
  6. J. Korean Soc. Food Nutr. v.24 The nutritional evaluation and antimutagenic and anticancer effect of Kimchi (in korean) Park, K.Y.
  7. J. Korean Soc. Food Nutr. v.26 Effects of Kimchi extracts on the growth of sarcoma-180 cells and phagocytic activity of mice (in korean) Choi, M.W.;Kim, K.H.;Park, K.Y.
  8. Antimutagenic activities of lactic acid bacteria isolated from Kimchi (in korean) Son, T.J.
  9. Environ. Mut. Carcino. v.17 Inhibitory effect of Kimchi extracts on mutagenesis of aflatoxin B1 (in korean) Hwang, S.Y.;Hur, Y.M.;Choi, Y.H.;Rhee, S.H.;Park, K.Y.;Lee, W.H.
  10. Life Sci. v.56 Capsaicin, a double-edged sword-Toxicity, metabolism and chemo-preventive potential Surh, Y.J.;Lee, S.S. https://doi.org/10.1016/0024-3205(95)00159-4
  11. Increase in swimming endurance capacity of mice by capsaicin Kim, K.M.
  12. CRC CRit. Rev. Food Sci. Nutr. v.35 Critical assessment of the dpidemiological data concerning the impact of antioxidant nutrients on cancer and cardiovascular disease Machlin, L.J. https://doi.org/10.1080/10408399509527684
  13. CRC Crit. Rev. Food Sci. Nutr. v.35 Inhibition of skin tumor initiation, promotion and progression by antioxidants and related compounds Slaga, T.J. https://doi.org/10.1080/10408399509527686
  14. CRC Crit. Rev. Food Sci. Nutr. v.35 The role of antioxidants in gastric carcinogenesis Correa, P. https://doi.org/10.1080/10408399509527687
  15. Korean J. Soc. Food Sci. v.14 no.1 Fermentative characteristics of Kimchi prepared by addition of different kinds of minor ingredients Lee, J.H.;Cho, Y.;Hwang, I.K.
  16. J. Korean Soc. Food Nutr. v.16 Quality characteristics of Kimchies with different ingredients(in Korean) Kim, M.H.;Shin, M.S.;Jhon, D.Y.;Hong, Y.H.;Lim, H.S.
  17. Crit. Rev. in food Sci. Nutr. v.342 Biochemical, microbiological and nutritional aspects of Kimchi(Korean fermented vegetable products) Cheigh, H.S.;Park, K.Y.
  18. Food Industry and Nutrition v.6 no.3 Current status of Korean Kimchi industry and research and development trends Kim, D.M.;Lee, J.H.
  19. Ministry of Agriculture and Forestry
  20. J.East Asian Soc. Dietary Life v.11 no.1 Chincese college students perception and preference of Korean Kimchi Han, J.S.;Hong, J.H.;Suh, B.S.;Byun, J.O.