Year: 2014
Type: article
Abstract: Marinating is commonly used method which involves injection, tumbling or immersion to disperse in the muscle tissuesolutions contained water, salt and other ingredients. There are several types of marinating according to added solution ingredients.While alkaline marinade solutions contain phosphates, the acid solutions are prepared with organic acids or theirsalts. Water-oil emulsions are the third type marinade solutions. The ingredients are used to enhance yield by increasing watercontent, to improve color, flavor and tenderness and to increase shelf-life in final product. The addition of synthetic or naturalfood additives may affect on lipid oxidation process. This review paper will discuss the influence of acid, alkaline or water-oilmarination on the development of spoilage microflora, pathogens and conditionally pathogenic microorganisms. The advantagesof marinating on lipid oxidation in raw meat and content of polycyclic aromatic hydrocarbons (PAH) and heterocyclicaromatic amines (HAA) in cooked marinated meat and human health will be described.
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2182844780