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Review of Literature on Food Preservation of the Early Joseon Dynasty (조선전기 고문헌에 수록된 식품저장법에 대한 문헌고찰)

Kim, MyeongJun;Cha, GyungHee;Chung, HyeJung
- Journal of the Korean Society of Food Culture
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- v.35 no.1
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- pp.28-54
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- 2020
This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17^th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation method applied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is further classified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, and others. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, and others. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for food preservation, and making hole or underground tunnel for food preservation. Other food preservation methods include minimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits with their branches and leaves for food preservation.
https://doi.org/10.7318/KJFC/2020.35.1.28 인용 PDF KSCI

Antimicrobial Activity of Medicinal Herbs Extracts on Cooling Preservation Foods. (약용식물 추출물이 저온식품의 미생물에 대한 항균효과)

Yang, Eui-Joo;Han, Jung;Lee, In-Seon
- Food Science and Preservation
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- v.6 no.1
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- pp.110-114
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- 1999
In order to study the natural preservation of food, sixteen kinds of medicinal plants were extracted by 80% methanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. The extracts of medicinal plants showed good effects of antimicrobial activity against bacteria except Bacillus cereus, Escherichia coli O-157. Especially, the extracts of Artemisia annua, Aster scaber, Solidago virganrea shower good inhibitory effects on the growth of bacteria to the cooling preservation foods, and Artemisia annua was decreased of the TMA(Trimethylamine) test. the result thus indicate that Artemisia annua, Aster scaber, Solidago fischeri extract inhibitory effects on cooling preservation foods, so that it may be potential as a natural preservatives.
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Application of bio-preservation to enhance food safety: A review

Nethma Samadhi Ranathunga;Kaushalya Nadeeshani Wijayasekara;Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Food Science and Preservation
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- v.30 no.2
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- pp.179-189
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- 2023
Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.
https://doi.org/10.11002/kjfp.2023.30.2.179 인용 PDF