Main Article Content

Meltem Serdaroglu Özlem Yüncü-Boyacı Merih Karaman

Abstract

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.

Article Details

References

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How to Cite
SERDAROGLU, Meltem; YÜNCÜ-BOYACI, Özlem; KARAMAN, Merih. Enhancing meat quality through marination: principle, ingredients and effects. Food Science and Applied Biotechnology, [S.l.], v. 7, n. 2, p. 162-181, oct. 2024. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/369>. Date accessed: 13 feb. 2025. doi: https://doi.org/10.30721/fsab2024.v7.i2.369.