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KMID : 0380620130450010126
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 1 p.126 ~ p.132
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Chinese Consumer Preference of Chicken Burgers Cooked by Sous-vide with Korean-styled Seasoning and Available on the Chinese Fast Food Market
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Bae Sung-eun
Jang Jin-A
Oh Ji-Eun
Lee Kyung-Won
Cho Mi-Sook
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Abstract
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The purpose of this study is to examine the difference of Chinese consumer preference between chicken
burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For
Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5),
health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine.
More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was
significantly higher in terms of the overall and appearance preference. However, there was no significant difference
between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products.
For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of
the burger.
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KEYWORD
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Korean cuisine, sous-vide, fast food, customer preference, Chinese
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