삼치쌈장 제품의 소비자 인식도 및 품질평가에 관한 연구

Abstract

Exploitations of aquatic-sauce processing food with forms adopted by consumers easily were carried out. Moreover, in order to expand the consumption of aquatic products and sauce, consumers’ preference and functional assessment were investigated, finally, based on the results obtained above, we hope to realize the commercialization of aquatic-sauce foods. Components analysis results of mackerel samjangs: moisture content 62.2%, ash content 2.7%, crude protein 9.5%, crude fat 6.2%, pH 5.7, salt 20%, sugar 30% and amino nitrogen 63.7mg%. To inquire the lever of aquatic product’s recognition and mackerel’s preference, questionnaires were proceeded among the third and fourth grade students in Pukyong national university, Busan, during April to May, 2008. Those surveyed were divided according on different standards. sex distinction: male students 25%, female students 75%. The proportion of students with 4 family members was 65%. And all those surveyed were unmarried. The proportion of students whose family’s total average annual income were 20 - 30 miliion was 42%. It is well known aquatic products are wholesome foods, and marine life’s brains are valuable foodstuffs, however, the fish smell not only give the cookers a big problem needed to solve but arouse inconvenient when consumed. Aquatic food processing materials are ever so abundant, and so exploitations are very meaningful, but do not neglect the sanitary control during processing. Mackerel ‘s preference investigation results: dislike 9%, general 58%, like 23%, very like 10%. Most of the aquatic products were used as roasting materials. And the exploitation of mackerel is hopeful. For all sauce used in for wrapping food, the proportions of samjangs is 83%. And most of those surveyed thought the exploitations of mackerel samjangs are worthy to look forward. Overall, most of those surveyed thought mackerel samjangs has good taste. mackerel samjangs can be universally used in many different cooks including mixing, stew and roasting, but undeniably, for mackerel samjangs, wrapping is still the first choice. mackerel samjangs has abundant nutrient component. 67.5% those surveyed considered mackerel samjangs and other foods could harmonize together with good taste. 51% mackerel samjangs adopted plastic package, 43% mackerel samjangs had a expiration date of 3 months, 65%mackerel samjangs adopted package unit of 500g and price of 3,270won.