Enhancing meat quality through marination: principle, ingredients and effects
Makaleler > Tam Makale · 2024
Yazarlar: Fatma Meltem SERDAROĞLU, Özlem Yüncü-Boyacı, Merih Karaman
Food Science and Applied Biotechnology, Diğer Kurumların Hakemli Dergileri, Uluslararası, Scopus, 2024, cilt 7, ss 162-162
DOI: 10.30721/fsab2024.v7.i2.369
Özet
Marinating meat is a popular technique that involves injecting, immersion, or tumbling a mixture of salt, spices, acid, or alkaline ingredients into the muscle to enhance its tenderness, juiciness, and flavor. Marination can enhance not only sensory properties but also functional attributes such as cooking loss and water-holding capacity. Additionally, depending on the additives, marinades also can exhibit antioxidant and antimicrobial properties. For this purpose, various ingredients such as salt, phosphate salts, sugar, fruit juices and/or extracts, fermented dairy products, oils, and spices have been used in marinade formulations to improve the quality characteristics and shelf life of meat. Marination helps in protein coagulation and moisture retention during cooking, thereby enhancing meat's binding capabilities and slicing qualities. Due to the physical and chemical reactions, marinating meat before cooking can reduce the formation of heterocyclic amines and biogenic amines. In this review, the basic principles of the marination process and certain effects on different kinds of meat were discussed.