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

  • Bae, Sungeun (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Jang, Jin A (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Oh, Jieun (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Lee, Kyungwon (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Cho, Mi Sook (Department of Nutritional Sciences & Food Management, Ewha Womans University)
  • 배성은 (이화여자대학교 식품영양학과) ;
  • 장진아 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 식품영양학과) ;
  • 이경원 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2012.04.26
  • Accepted : 2012.10.20
  • Published : 2013.02.28


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.


Supported by : 농림수산식품부


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