A Review of Honey Application in Marinades Towards Hetero-Cyclic Amines (HCA) Formation

Abstract

Marinade is a mixture of non-meat ingredients in the form of a liquid solution applied to raw meat to delay the activity of bacteria and enzymes. Traditional marinade commonly uses salt as an ingredient. However, consuming a high intake of salt may lead to health problems. Traditional marinade only focused on prolonging the shelf life of the meat. Hence, this review aims to provide an overview of the recent advances on the application of honey in marinades towards hetero-cyclic amines formation and physicochemical and sensory properties of marinated products in detail. The physicochemical and sensory properties of various marinades have been thoroughly discussed. The results indicated that honey marinade showed better properties compared to other ingredients such as sugar, salts, and lactic acid in terms of formation of HCA, chemical, physical, and sensory properties. This chapter offers an overview of the recent advances in the application of honey in marinades in the meat industry.