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KMID : 1011620080240010084
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 1 p.84 ~ p.91
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Salinity and Consumption Patterns of Kimchi and Soup Stew in Jeonju Area
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Song Mi-Ran
Lee Kyung-Ja
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Abstract
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In this study, Kimchi, soup and stew samples were collected from May to June, 2007，in the Jeonju area, and their salinity levels were analyzed. In addition, housewives were surveyed via questionnaire to assess food behaviors and consumption patterns. The average salinity of the Kimchi samples was 2.0土0.5%. The average salinity of the soup/stew samples was 1.0±0.3% in the broth portion and 0.8±0.3% in the homogenized mixture of both broth and solids. The average salinity of all types of soup was 0.9±0.3%, and that for stews was 1.1±0.3%; the average salinity of the stew was significantly higher than that of the soup (p<0.001). Beanpaste soup had a significantly higher average salinity (1.0土0.3%) than clear soup (0.8士0.3%) (p<0.05). The Food behavior scores of the respondents, with regard to sodium intake and salty taste preference, showed significant positive correlations to the salinity of the soup and stew samples (p<0.01). The consumption patterns of the Kimchi and soup/stews were also analyzed to determine whether there was a relationship to the saltiness of the food samples. The respondents were divided into two groups for each food category: Kimchi groups of below 2.0% salinity and above 2.1% salinity, soup/stew groups of below 0.8% salinity and above 0.9% salinity. The below 0.8% salinity soup/stew group used salt or soy sauce in meals significantly less frequently (p<0.01) than the above 0.9% salinity group. The lower salinity Kimchi and soup/stew groups gave significantly higher scores regarding answers that their Kimchi was ‘bland， (p<0.05). The types of frequently consumed Kimchi were determined as Korean cabbage, Welsh, wild greens, radish, KKak Du Ki, and Yol Mu Kimchi. When compared to the above 2.1% salinity Kimchi group, the below 2.0% salinity Kimchi group gave higher scores regarding answers that they consumed 'more than half the broth in the bowel' and also gave significantly higher (p<0.01) scores in answering that they consumed only the solid ingredients, leaving the broth.
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KEYWORD
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Kimchi, soup, stew, salinity, food behavior, food consumption patterns
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