• Culinary science and hospitality research
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• v.18 no.5
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• pp.95-112
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• 2012

The purpose of this study is to carry out the exploratory study on the preference and purchase intention of fusion bibimbap as opposed to tradition-bibimbap. In order to achieve the purpose of this study, the survey was conducted to the consumer who use the subway in Seoul from Apr. 3. ~ Apr. 10. 2012, and total 288 valid copies of questionnaire were used for final analysis. The result showed that 190 persons were positive in preference for bibimbap, and the reasons were 'easy to eat' and 'a taste'. Consumer put 'spicy seafood bibimbap', 'pork cutlet bibimbap', 'sashimi bibimbap', 'chicken teriyaki bibimbap', 'bibimbap spinach lasagna' at question about preference of fusion bibimbap. Consumer put 'spicy seafood bibimbap', 'pork cutlet bibimbap', 'sashimi bibimbap', 'crab bibimbap', 'chicken bibimbap' at question purchase intention of fusion bibimbap. In addition, There was significant difference in the preference and the purchase intention of fusion bibimbap according to gender, marital status, age, and education.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.488-495
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• 2009

Pork cutlet is a favorite deep fat fried food item among Korean children, and an excellent protein-containing food, and as well as a simple and economical cuisine. However, the frying process adds a significant amount of calories. We added MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) to the batter in an effort to reduce oil uptake in prepared pork cutlets. After additions of MC and HPMC at concentrations of 0.5, 1, and 1.5% respectively, we assessed the viscosity of batter, color after frying, the increases in moisture retention and oil uptake, and sensory characteristics, comparing each quality. The viscosity of batter with 0.5% HPMC added (w/w) was similar to that of the controls, but the viscosity of all the batter with added MC was so much higher that it was difficult to use the batter for coating at the same temperature, leading to a failure even to prepare a sample. After frying, the batter with added HPMC provided significantly less oil uptake and more moisture retention than the batter to which MC was added. Additionally, with regard to color and sensory characteristics, the pork cutlet with 0.5% added HPMC was superior to the other samples. According to these results, we concluded that when cellulose derivatives are added in order to reduce oil uptake and to raise the moisture retention of the batter of pork cutlet, HPMC is more useful in this regard than MC. Additionally, the batter with 0.5% HPMC added appears to be the best of the tested choices, for three reasons: first, the viscosity of the batter is similar to that of the controls; second, the taste is not greasy after frying as the result of the reduced oil uptake and higher moisture retention; and third, the sensory characteristics of this sample, such as, color, crispiness, and hardness were the best among samples.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.63-72
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• 1993

The purpose of this study was to investigate nutritional knowledge, nutrition attitude and food preference among middle school students and to evaluate the effect of nutrition deucation in middle school. The survey was conducted from June 15, to June 25, 1993 by questionnaires which was composed of ntrition knowledge test, nutrition attitude test and food preference test. The subjects of this study were composed of 106 male and 105 female students of middle school. The results obtained were summarized as follows: Nutrition knowledge score Nutrition Knowledge score Nutrition knowledge score of female group was significantly higher than that of male group at P<0.001 Nutrition Attitude Score Nutrition Attituds Score of female group was significantly higher than that of male group at P<0.001 Correlations between nutrition knowledge and nutrition attitude scores in both group were significant Food Preferences Preferences for pork cutlet, hot dog, chicken, beef, kim chi, cooked rice, ptoato were high in both groups.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.73-83
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• 1987

This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.304-314
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• 2000

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodseuice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food bone outbreak. The purpose of this study was to evluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among floods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.50-55
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• 2017

The purpose of this study was to investigate the effect of frying number on oxidative changes in edible oils and fried foods. According to the frying number, the extracted edible oils from pork cutlet and fried potato were used as experimental samples. The Ministry of Food and Drug Safety (MFDS) regulations permit edible oils to have <2.5 mg KOH/g of acid value and <50 meq/kg of peroxide value in food. However, there are no regulations for edible oils used to fry livestock. Animal foods contain protein and fat, and should be held to a different standard than ordinary food. Therefore, we present basic information and suggest the establishment of regulations for livestock frying oil and fried livestock.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.713-717
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• 2012

The objective of this study was to evaluate the effect of sodium habituation on thermal resistance of Staphylococcus aureus in various ready-to-heat (RTH) sauces. The strain mixture of S. aureus strains KACC10768, KACC10778, KACC11596, KACC13236 and NCCP10862 was habituated up to 9% of NaCl. The inocula of NaCl-habituated and non-habituated S. aureus were inoculated in 5 g portions of pork cutlet, meat and Carbonara sauces at 7 Log CFU/g, and the samples were vortexed vigorously. The inoculated samples were then exposed to 60 and $70^{\circ}C$ in a water-bath, and survivals of total bacteria and S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively, every 30 min for 120 min. At 60oC, the cell counts of total bacteria and the significant difference in survivals between sodium-habituated and non-habituated S. aureus were observed only in the Carbonara sauce; the tailing effect, which is the period of no reduction of bacterial cell counts, was observed in pork cutlet, meat and Carbonara sauces subjected to $60^{\circ}C$. At $70^{\circ}C$, total bacterial populations and sodium-habituated and non-habituated S. aureus cell counts in meat and Carbonara sauce also significantly decreased (p<0.05) after 30 min of heat treatment, followed by the obvious tailing effect. Sodium-habituated S. aureus cell counts in meat and Carbonara sauces were higher (p<0.05) than those of non-habituated S. aureus at $70^{\circ}C$. The results indicate that sodium habituation of S. aureus cells may increase the thermal resistance of the pathogen in RTH sauces; moreover, heating RTH sauces for a short time before serving may not sufficiently decrease the cell counts of S. aureus, particularly for sodium-habituated strain.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.