조리 온도와 조리 방법에 따른 돼지고기 뒷다리살의 물리 화학적 및 관능적 품질차이 비교연구

전민선,심제원,윤선,Jeon, Min-Sun,Shim, Je-Won,Yoon, Sun 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.3

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

할인수단이 대학생 소비자의 외식업체 만족도에 미치는 영향

전민선(Min Sun Jeon) 한국생활과학회 2013 한국생활과학회 학술대회 Vol.2013 No.11

연구논문 : 커피전문점 이용 실태 및 커피전문점의 물리적 환경이 고객 행동 의도에 미치는 영향 - 서울,경기 지역 대학생을 중심으로

전민선 ( Min Sun Jeon ),조미나 ( Mi Na Jo ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.6

The main purposes of this study were to assess coffee shop use and to identify the influence of physical environment of a coffee chop on customer behavioral intention. The survey was administered from April to May 2011, targeting twenties college students in Seoul, Gyeonggi Province. A total of 174 copies of the questionnaire were collected for the data analyses such as frequency test, descriptive analysis, chi-square analysis, reliability test, factor analysis, ANOVA, Duncan`s multiple range test and multiple regression analysis using SPSS 17.0 program. The main results of this study were as follows: The number of visits was once or twice a week. Students went with their friends to the coffee shop. Most of the students answered that they visit the coffee shop at any time. The main purpose of visit was to have time to relax. The main source in choosing a coffee shop was recommendation from others. The main criterion for the selection of the coffee shop was atmosphere. Americano was a favorite drink. Coffee was drunk with a cake. Expenditure per visit was 3,000∼5,000 won. The choice of the coffee shop was selected by the student. The factor analysis identified seven underlying dimensions of coffee shop physical environment perceptions (seating comfort, attractiveness, cleanliness, harmony, ambient condition, congestion, amenity) and one dimension of customer behavioral intention. Through multiple regression analyses, four determinants (attractiveness, cleanliness, amenity, ambient condition) were found to have the greatest impact on customer behavioral intention.

할인수단이 대학생 소비자의 외식업체 만족도와 충성도에 미치는 영향

전민선(Jeon, Min-Sun),이광우(Lee, Kwang-Woo) 한국생활과학회 2014 한국생활과학회지 Vol.23 No.5

A price discount is one of the effective marketing means to get business profitability in a short period of time. Recently most of the foodservice enterprises in our country utilize a variety of discount methods such as affiliated cards, point cards, discount coupons, social commerce and/or event discount as their marketing strategy. Therefore, this research aimed to investigate customer satisfaction about discount methods provided by the foodservice industry and explore the moderate effect of the discount methods between customer satisfaction and loyalty. For data collection, both of online and offline questionnaire surveys were carried out, and a total of 871 responses were analyzed. As results, the respondents showed high satisfaction with the discount methods, and the discount methods had a positive moderate effect between customer satisfaction and loyalty.

조리 온도와 조리 방법에 따른 돼지고기 뒷다리살의 물리 화학적 및 관능적 품질차이 비교연구

전민선(Min-Sun Jeon),심제원(Je-Won Shim),윤선(Sun Yoon) 한국생활과학회 2013 한국생활과학회 학술대회 Vol.2013 No.5

제조조건에 따른 한국전통간장의 색 특성에 관한 연구

전민선(Min-Sun Jeon),손경희(Kyung-Hee Sohn),채선희(Sun-Hee Chae),박현경(Hyun-Kyung Park),전형주(Hyeong-Ju Jeon) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

본 연구에서는 메주의 종류와 숙성기간, 담금용기를 달리하여 전통적 방법으로 제조한 간장에서 제조과정시 형성되는 색의 특성을 연구하였다. 유리아미노산 함량은 맛난맛을 내는 glutamic acid와 aspartic acid의 함량과 함께 쓴맛을 제공하는 isoleucine과 leucine의 함량 또한 유리병에 담근 간장에서 모두 높게 나타났으므로 유리아미노산의 절대적인 함량 차이만으로 유리병의 풍미를 높게 평가할 수는 없었다. 항아리에서 담근 간장보다 유리병에서 담근 간장의 전체적인 색변화를 나타내는 ΔE는 숙성기간에 따른 뚜렷한 변화는 보이지 않았으나 담금용기에 있어서 항아리보다 유리병에서 담근 간장의 색이 진한 경향을 나타냈다. 파장길이 420 ㎚에서의 흡광도를 측정한 결과 메주의 종류에 관계없이 숙성기간이 길어짐에 따라 흡광도가 증가하는 양상을 나타내었으며 전통메주로 담근 간장군에서는 숙성이 진행됨에 따라 항아리 간장의 흡광도가 유리병 간장에 비해 더 뚜렷하고 높은 증가 경향을 보였다. 400/500의 비율을 측정한 결과에서는 숙성기간이 길어질수록 비율이 감소하였으나 유리병에 담근 간장은 큰 변화를 보이지 않았다. ΔA는 숙성기간이 증가할수록 변화가 적거나 낮아지는 경향을 나타내어 숙성이 진행될수록 색이 진해지는 일관성 있는 결과를 나타내었다. 전반적으로 항아리에서 담근 간장은 숙성기간에 따라 색이 진해지는 반면 유리병에서 담근 간장은 색변화가 뚜렷하지 않았다. 시료간장에 대한 UV-VIS spectra 측정한 결과 모든 간장 시료에서 숙성기간에 관계없이 235㎚ 부근에서 최대 파장을 보였으며 180일 이후에 235 ㎚ 부근과 410 ㎚ 부근의 두 부분에서 최대 파장을 나타내는 것으로 보아 410 ㎚ 부근의 파장은 180일 이후에 형성되는 것으로 보인다. 또한 오늘날 주거형태 변화에 따라 담금용기를 항아리와 유리병으로 달리하여 보았을 때 맛과 향미, 색의 면에서 유리병에 담근 간장이 바람직하지 못한 결과를 나타내었다. The characteristics of brown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time, 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of color characteristics, the absorbance at 420 ㎚ seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meju revealed that the absorbance at 235 ㎚ was produced during the soaking period whereas that at 410 ㎚ was created during the aging process and only found in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meju, the maximum absorbance was focused at 235 ㎚ which were prepared during soaking period.

식생활 라이프스타일에 따른 한식당 만족도 -일본인과 중국인 중심으로

김진희,전민선,박대섭,김수민,백진경,홍완수,Kim, Jin-Hee,Jeon, Min-Sun,Park, Dae-Seop,Kim, Soo-Min,Paik, Jin-Kyung,Hong, Wan-Soo 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

식생활 라이프스타일에 따른 비건식품 세분시장 유형화

김진경(Kim, Jinkyung),전민선(Jeon, Min-Sun) 한국생활과학회 2023 한국생활과학회 학술대회 Vol.2023 No.5

연구논문 : 식생활 라이프스타일에 따른 비만도와 외식선택속성에 관한 연구 -부산지역 대학생을 중심으로-

김진희 ( Jin Hee Kim ),전민선 ( Min Sun Jeon ),박대섭 ( Dae Seop Park ),김수민 ( Soo Min Kim ),백진경 ( Jin Ktung Paik ),홍완수 ( Wan Soo Hong ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5

본 연구는 부산지역 K대학교 학생들을 대상으로 식생활 라이프스타일유형에 따른 군집을 도출하고 각 집단과 외식선택속성과 비만도와의 차이를 고찰하고자 연구를 진행하였다. 연구의 목적을 달성하기 위하여 통계프로그램 PASW Statistic 18.0(Predictive Analytics Software)을 이용하여빈도분석, 요인분석 및 신뢰도분석, t-test, x^2-test,비 계층적 군집분석과 ANOVA을 실시하였다. 남자 대학생들의 평균키는 175.59 cm, 체중은 69.53kg이고, 여자 대학생들의 평균키는 162.81 cm, 체중은 53.42kg으로 나타내었다. 남학생 체질량지수를 저체중이 1.7%, 정상체중은 64.6%, 과체중19.7%이고, 비만은 14.0%로 나타났다. 여학생 체질량지수는 저체중이 22.9%. 정상체중은 62.7%,과체중이 8.5%, 비만은 5.9%를 나타내었다. 식생활라이프스타일 항목은 건강추구, 안전성추구,분위기추구, 미각추구, 서양음식추구요인으로 추출되었고, 외식선택속성은 음식의 질과 서비스,합리적인가격, 접근성과 분위기, 먹어본 경험 요인으로 추출되었다. 식생활라이프스타일은 군집1은 [식생활 무관심형 집단] 군집2는 [건강지향형집단] 군집3은 [건강무관심형 집단]으로 군집 명을 부여하였다. 식생활라이프스타일 군집과 외식선택속성 요인간의 차이분석에서 군집1은 먹어본 경험에서 높은 평균값을 나타내었고, 군집2는음식과 서비스의 질에서 높은 평균값을 나타내었고, 군집3은 접근선과 이미지에서 높은 평균값을나타내었다. This study, targeting the students of "K" university in Busan City area, was performed to draw the groups by food-related lifestyle types and to identify the correlation between each group`s attributes of selecting places to eat out and obesity index. The purpose of the study was achieved by means of the PASW Statistic 18.0(Predictive Analytics Software) which conducted frequency analysis, factor analysis, reliability analysis,t-test, x^2-test, non-hierarchical cluster analysis and ANOVA. It turned out that the male university students were 175.59 cm tall and weigh 69.53 kg on average. And the female university students showed their average height of 162.81 cm and weight of 53.42 kg. When examined by the body mass index(BMI), male students were composed of 1.7% of underweight, 64.6% of normal weight, 19.7% of overweight and 14.0% of obese. As for the female students, 22.9% were classified as underweight, 62.7% as normal weight, 8.5% as overweight and 5.9% as obese. The food-related lifestyle categories were divided into five factors; health seeking type, safety seeking type, mood seeking type, taste seeking type, and western food seeking type. The four attributes of selecting places to eat out included quality of food and service, price reasonableness,accessibility and atmosphere, and experience to have eaten. With regard to food-related lifestyle, the groups were named by cluster 1 [careless diet group], Cluster 2 [health oriented group], and cluster3 [careless healthcare group]. In terms of the correlation between the clusters by food-related lifestyle and their attributes of selecting places to eat out, Cluster 1 had a high mean value in experience to have eaten, Cluster 2 quality of food and service, Cluster 3 accessibility and atmosphere.

푸드 리터러시(Food Literacy)에 따른 우리나라 일부 성인의 비건식품 구매행태 비교

박유빈(Yu-Bhin Park),전민선(Min-Sun Jeon) 한국생활과학회 2023 한국생활과학회 학술대회 Vol.2023 No.5