Marination ingredients on meat quality and safety—a review

Abstract

The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period. Meat and meat products treated with various marination ingredients either alone or in combination with multiple marination processes can enhance color, flavor, and tenderness, while also improving their shelf life by reducing the growth of pathogenic microorganisms and lipid oxidation. This narrative review aims to examine all recent scientific literature on various meat and meat products subjected to marination. Through Google Scholar, PubMed and Web of Science, the review summarizes all recent marinated and marination research articles, including types of marination ingredients, marination method, marinade mechanism, effect on sensory and nutritional quality, safety, shelf life, and health implications, resulting in a comprehensive overview of all information under marinades and marination for all scientists and food sectors concerned. The highlighted information will indicate future directions for the development of marination ingredients in the meat industry.

The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C

“…This solution pulls water‐soluble flavors such as garlic and onion below the surface of the meat. Oils also help transfer fat‐soluble flavors from seasonings such as pepper, herbs, and some spices to the surface of the fish meat (Ehsanur Rahman et al, 2023 ). In the present study, the moisture content of the studied fish was 78.5%, which reached 77.5% due to the marinating process in treatment 4 due to the effects of lemon juice, freshly grated garlic, salt, turmeric, red pepper powder, and black pepper powder.…”

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

“…Marinating meat in marinades with a high content of antioxidants could increase its AA. Numerous scientific studies have demonstrated the vital role of marinade ingredients, such as polyphenols, in exerting various beneficial activities in humans, including anti-inflammatory, antibacterial, antiallergic, antithrombotic, hepatoprotective, antiviral, cardioprotective, anticarcinogenic and vasodilatory effects [10].…”

Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules

“…Marination is one of the chemical methods used for improving meat tenderization [8]. However, acid marination improves the tenderization and flavoring of treated meat, causing meat fibers to swell [4,9] through collagen and myofibrillar solubility and muscle protein swelling [10]. Various ingredients have been incorporated into marinades to preserve and improve tenderness and flavor.…”

“…Using nanoparticles to enhance the release of antibacterial and antioxidant compounds could be an option to improve meat products' quality. In recent investigations, functional and bioactive nanoparticles in meat and meat products have been used to enhance the nutritional benefits by reducing saturated fats and salts [10].…”

“…Nanoencapsulation protects oil against fatty acid oxidation and modifies its release time. Little information is available on the use of nanoparticles in marination and meat quality preservation [10].…”