从调查数据看哈尔滨红肠的现状和发展趋势  

Current Situation and Developing Trend of Harbin Red Sausage based on Survey Data

作　　者：王一茗 徐艺航 王朋钰 韩春然[1] 王鑫[1] 马永强[1] WANG Yiming;XU Yihang;WANG Pengyu;HAN Chunran;WANG Xin;MA Yongqiang(College of Food Science and Technology,Harbin Commercial University,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《食品工业》2023年第8期277-281,共5页The Food Industry

基　　金：2021年度省高等教育教学改革一般项目(SJGY20210431);黑龙江省教育科学“十三五”规划重点课题(GJB1320153);黑龙江省高等教育教学改革重点项目(SJGZ20200081)。

摘　　要：对554名消费者进行了关于哈尔滨红肠的市场调查,调查内容包括消费者的购买目的、对肉质品的期望、影响选择香肠的因素、健康香肠的形象,以及哈尔滨红肠的认知度、产品优势、劣势和改进方向。调查数据表明,消费者的健康意识不断增强,既希望肉制品真材实料,也希望兼顾健康因素,哈尔滨红肠在消费者心目中地位较高,今后应在产品包装和营销手段方面与时俱进,增强产品市场竞争力。A total of 545 consumers are surveyed about Harbin red sausage market,including consumers’purchase purpose,expectations of meat quality,factors influencing sausage selection,ideal image of healthy sausage,awareness of Harbin red sausage,product advantages,disadvantages and improvement direction.The survey data indicate that the health awareness of consumers is constantly increasing,and genuine and reliable materials and health factors are both taken into account.Harbin sausage has a high status in the minds of consumers.In the future,the manufacture should keep pace with the times in terms of product packaging and marketing methods to enhance product market competitiveness.

关 键 词：哈尔滨红肠 市场调查 发展趋势 改进 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]