A Survey of Korean Housewives' Perception on the Commercial Korean Basic Side Dishes in Busan Area

시판 밑반찬에 대한 부산지역 주부의 인식조사

  • Lyu, Eun-Soon (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Lee, Dong-Sun (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Chung, Sun-Kyung (Dept. of Confectionery & Baking, Changwon College)
  • 류은순 (부경대학교 식품생명공학부) ;
  • 이동선 (경남대학교 식품생명학과) ;
  • 정순경 (창원전문대학 제과제빵과)
  • Published : 2006.04.01


The perception of Korean housewives was investigated on commercial Korean basic side dishes. The questionnaires were distributed to 464 housewives in Busan area. According to the survey, the housewives preferred discount stores (44.1%) to purchase basic side dishes. The reasons for purchasing them were convenience (54.6%) and readiness in small amount (23.1%). The housewives had high perception scores on saying cooking time (4.90/5.00), the possibility of purchasing when they need (3.93/5.00), and convenient use (3.85/5.00). However, they doubted the propriety of making use of chemical seasoning (2.15/5.00), the original place of raw food materials (2.21/5.00), and shelf life control (2.44/5.00). The satisfaction scores on the commercial basic side dishes were 3.06/5.00 in braised perilla leaves, 2.98/5.00 in braised soybean, 2.96/5.00 in pickled garlic, and 2.96/5.00 in stir-fried/muchim dried fish. The priorities on the improvement demand for the basic side dishes were appeared in order of the sanitary preparation, the consistent tastes, the proper amounts of chemical seasonings, and sanitary distribution systems.


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