Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

The Sanitation Level and Culinary Environment of Using Fishery Products for the Housewives in the Seoul Metropolitan Area

  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University) ;
  • Lee, Woo-Sik (Dept. of Environmental Energy Engineering, Gachon University) ;
  • Hong, Sang-Pyo (Dept. of Environmental Engineering, Cheongju University) ;
  • Kwon, Woo-Taeg (Dept. of Environmental Health & Safety, Eulji University)
  • Received : 2014.08.08
  • Accepted : 2014.10.20
  • Published : 2014.10.31
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Abstract

The purpose of this study is to assess the sanitation level and purchase behavior of fishery products, and to identify management conditions of bad smell from cooking fish at home as perceived by housewives in a metropolitan area. Frequency analysis, descriptive analysis, and cross-tabulation analysis were employed as statistical techniques for current study. Total 270 were collected from housewives. The statistical variables included the kinds of cooking oil and the age of housewives, the types of hoods for fish roasting, the types of covers for fish grills, the number of family, the ventilation methods, and the maintenance of kitchen utensils based on family incomes, and they showed statistically significant differences(p<.05). Furthermore, the housewives whose sanitary cognition level for fishery products was high, the housewives whose level of purchase attitude was relatively high, and the housewives who utilized specialized kitchen utensils demonstrated statistically significant differences(p<.05). It resulted from the assessment of such actual conditions as difference of culinary environment according to the sanitation level of fishery products, the level of purchase attitude, and whether the housewives utilized special kitchen utensils or not. The more efforts were proved from those who had the intentions for improvement of an amenable culinary environment at homes, according to the higher income obtainers, the smaller nuclear family, the younger generation, whether the housewives utilized special kitchen utensils or not, and those who had the higher sanitary cognition level of fishery products. The above results were derived from an individual lifestyle or a dietary lifestyle, but eventually this seems to be related with the propensity and values hierarchy of individuals.

Keywords

References

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