Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Relationship between the Characteristics of Retort Food and Consumer Perceptions

레토르트 식품의 특성과 소비자 인식간의 관계 영향

  • Lee, Ki Seoung (Department of Foodservice and Culinary Management, Kyonggi University) ;
  • Han, Kyung Soo (Department of Foodservice and Culinary Management, Kyonggi University)
  • 이기성 (경기대학교 외식조리관리학과) ;
  • 한경수 (경기대학교 외식조리관리학과)
  • Received : 2018.03.26
  • Accepted : 2018.04.24
  • Published : 2018.04.30
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Abstract

The purpose of this study was to investigate the relationship between retort food characteristics and consumers' perceptions and to survey 295 consumers from December 10 to December 20 as the center of consumers who purchase retort food. As a result, most of the consumers who purchase retort food were women and the age were under 25 and 26 to 30 years old. There were many housewives and students in the occupation group and 2 to 3 in the family members. In addition, many graduated from college and many places of purchase were convenience stores and large discount stores. Consumer retort food purchase rate were high by 30-40% in meat products. Fish meat products were high by 30-40% and sauces were high by 20-30%. Instant foods were high by 20-30%, Tang (탕) / Guk (국) / Jigae (찌개) were high by 30-40% and canned food were high by lower than 10%. As a result of the influence of retort food characteristics on positive perceptions only convenience were influential. The effects of the characteristics of retort food on negative perceptions were influenced only by hygiene and standardization.

Keywords

References

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