중국 상해지역 대학생의 김치에 댜한 인식조사 = A surveyon the Chinese University Students' in shanghai Perception for Korea Kimchi

다국어 초록 (Multilingual Abstract)

The purpose of this study was to investigate Chinese university students? in Shanghai perception for Korean Kimchi. The results were as follows : A questionnaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of all the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3%(p< .01). The first answered ?it was taste? 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest ?refreshing taste? 39.7%, unliked were oder(of garlic, ginger and anchovy juice, etc) and too spicy in order. Improvement on consumption extention of Kimchi answered ?not too hot? 30.4%, ?not too salty? 28.6% and ?not over-riped? 21.7%. Perception for Kimchi answered the highest mean 3.51 ?Kimchi can be preserved for a long time?(p< .05) and ?Kimchi is a good side dish with cooked rice?.

참고문헌 (Reference)

1 Cheigh HS, "microbiological and nutritional aspects of Kimchi" 175-203, 1994

2 Correa P, "The role of antioxidants in gastric carcinogenesis" 35 : 59-64, 1995

3 Park KY, "The nutritional evaluation and antimutagenic and anticancer effect of Kimchi(in korean)" 24 : 1995

4 Kim MH, "Quality characteristics of Kimchies with different ingredients" 268-277, 1987

5 "Ministry of Agriculture and Forestry" 2004

6 Hosono A, "Inhibitory effect of lactic acid bacteria from fermented milk on the mutagenicities of volatile nitrosamines" 1990

7 Hwang SY, "Inhibitory effect of Kimchi extracts on mutagenesis of aflatoxin B1(in korean)" 17 : 133-137, 1997

8 Slaga TJ, "Inhibition of skin tumor initiation promotion and progression by antioxidants and related compounds" 35 : 51-57, 1995

9 Kim KM, "Increase in swimming endurance capacity of mice by capsaicin" 1998

10 Watanabe T, "Enhancement by capsaicin of energy metabolism in rat through secretion of catecholamine from adrenal medulla" 71-79, 1987

11 Choi MW, "Effects of Kimchi extracts on the growth of sarcoma-180 cells and phagocytic activity of mice(in korean)." 26 : 254-260, 1997

12 Yu RN, "Effect of hot taste preference on food intake pattern serum lipid and antioxidative vitamine levels in Korean college students" 25 : 338-345, 1996

13 Yu RN, "Effect of hot taste preference on food intake pattern serum lipid and antioxidative vitamine levels in Korean college students" 25 : 338-345, 1996

14 Conner DE, "Effect of essential oils from plants on growth of food spoilage yeasts" 1984

15 Park KY, "Effect of ascorbic acid on the degradation of aflatoxin B1" 1987

16 Kim DM, "Current status of Korean Kimchi industry and research and development trends" 6 : 52-59, 2001

17 Machlin LJ, "Critical assessment of the dpidemiological data concerning the impact of antioxidant nutrients on cancer and cardiovascular disease" 35 : 41-56, 1995

18 Hollman PCH, "Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Nertherlands" 1992

19 Han JS, "Chinese college students perception and preference of Korean Kimchi" 11 : 44-59, 2001

20 Ryu JY, "Changes of organic acids and volitile flavor compounds in Kimchis fermented with different ingredients" 1984

21 Surh YJ, "Capsaicin, a double-edged sword-Toxicity, metabolism and chemo-preventive potential." 56 : 1845 -, 1995

22 Park KY, "Antimutagenic effect of Kimchi" 4 : 141-, 1995

23 Kim SH, "Antimutagenic compounds identified from the chloroform fraction of garlic" 1991

24 Son TJ, "Antimutagenic activities of lactic acid bacteria isolated from Kimchi" Pusan National Univ 1992

25 Lee YK, "A study on concentration of carotenoids and -tocopherol in mucosa of the garlic cancer patients(in korean)." 27 : 353-, 1995