한국식품조리과학회지 (Korean journal of food and cookery science)

한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

한국식 조미식육 제품 개발에 대한 사업체급식 영양사의 인식조사 -경남지역을 중심으로-

Dietitians' Perception on the Development of Korean Seasoned Processed Meats in Business Foodservice Operations - Kyungnam Province -

  • 이영순 (창신대학 호텔조리제빵과) ;
  • 이동선 (경남대학교 식품생명학과) ;
  • 류은순 (부경대학교 식품생명공학부)
  • Lee, Young-Soon (Dept. of Culinary & Bakery, CHANG-SHIN COLLEGE) ;
  • Lee, Dong-Sun (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lyu, Eun-Soon (Faculty of Food Science and Biotechnology, Pukyong National University)
  • 발행 : 2006.06.30
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초록

The purpose of this study was to examine the perceptions and attitudes held by dietitians on seasoned processed meats. The questionnaires were distributed to x (Ed- give the sample size) dietitians at business foodservice operations in Kyungnam province. According to survey, 37.5% of the dietitians answered that it is 'very necessary' to develop seasoned processed meat products. Regarding desired product characteristics, the dietitians were asked about reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians (59.2%) preferred Korean style seasoned processed meats. The cooking types of Korean seasoned processed meats chosen as new developments were steamed (21.3%), roasted (20.6%) and pilled (18.1%), while the expected frequencies of product usage were in the order of grilled (18.8%), roasted (15.6%), and fried (14.4%). The dietitians wanted no or only little increase in the price compared to current commercial products, units packed in 1 or 3kg sizes and a shelf life under refrigerated or frozen storage of 3-7 days. A minority of the dietitians (40.6%) responded positively to buy the seasoned processed meats if the products meet their needs.

키워드

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