Marination ingredients on meat quality and safety – a review

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-06-07 DOI:10.1093/fqsafe/fyad027

S. Rahman, Islam Sharmeen, Junyu Pan, Dewei Kong, Qian Xi, Qijing Du, Yongxin Yang, Jun Wang, D. Oh, R. Han

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引用次数: 2

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.

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腌制配料对肉类质量和安全性的影响

在很长一段时间内，在家庭烹饪和肉类工业中，使用各种成分进行腌制的做法都很普遍。用各种腌制成分单独或结合多种腌制工艺处理的肉类和肉制品可以增强颜色，风味和嫩度，同时还可以通过减少致病微生物的生长和脂质氧化来延长其保质期。这个叙述审查的目的是检查所有最近的科学文献对各种肉类和肉制品受到腌制。通过谷歌Scholar、PubMed和Web of Science，综述了最近所有腌制和腌制的研究文章，包括腌制成分的类型、腌制方法、腌制机制、对感官和营养质量的影响、安全性、保质期和健康影响，为所有科学家和食品部门提供了有关腌制和腌制的所有信息的全面概述。突出显示的信息将为肉类行业的腌制配料指明未来的发展方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.