A Study on the Difference of Perceptions of Seafood and Processed Seafood Products: The Case of University Students in Busan and Gyeongsang Area

수산물 음식과 수산물 가공식품에 대한 인식 조사: 부산·경상도 지역 대학생을 중심으로

  • Son, Seon-Ik (Dept. of Food Service Management and Culinary, Dongju College) ;
  • Choi, Bong-Im (Dept. of Food Service Management and Culinary, Dongju College)
  • 손선익 (동주대학교 외식조리전공) ;
  • 최봉임 (동주대학교 외식조리전공)
  • Received : 2017.09.19
  • Accepted : 2017.10.20
  • Published : 2017.10.30


The purpose of this study is to understand the perception of fishery products and processed food of marine products in college students through empirical analysis. 446 questionnaires were used in the analysis. As a result of the empirical analysis, the frequency of consumption of aquatic food was 2~3 times a week, the place of intake was good for taste of home and aquatic foods, respectively. Purchase motifs of processed fish products are easy, the frequency of ingestion is 3 to 4 times a week, the criteria for selection were always consumed, and the taste was considered to be high when purchased. The perception of nutrition and necessity of consumption of aquatic foods was high and radioactivity was low. 133 male students (57.8%) and 98 female students (45.4%) were aware of the aquatic traceability system. The college students generally has a high preference for the taste of marine products and high frequency of consumption, and they recognized that nutritional excellence and necessity were positive. The marketing strategy should be developed by developing proper product considering the age level and sex of consumers. The limitation is that they are college students in Busan and Gyeongsang provinces and coastal areas.


Supported by : 동주대학교


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