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Chinese Consumer Preference of Chicken Burgers Cooked by Sous-vide with Korean-styled Seasoning and Available on the Chinese Fast Food Market

진공저온조리를 이용한 한식 스타일 치킨버거와 중국 시판 치킨버거의 중국 소비자 기호도

  • Received : 2012.04.26
  • Accepted : 2012.10.20
  • Published : 2013.02.28

Abstract

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.

Keywords

Korean cuisine;sous-vide;fast food;customer preference;Chinese

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  2. An Analysis of Preferences for Korean-Style Fried Chicken and Purchase behaviors: A Comparison between Chinese and Korean Students at a University in Daejeon, Korea vol.25, pp.1, 2014, https://doi.org/10.7856/kjcls.2014.25.1.65
  3. Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) vol.26, pp.2, 2017, https://doi.org/10.1007/s10068-017-0056-8

Acknowledgement

Supported by : 농림수산식품부