ABSTRACT
Adding functional ingredients to a marinade can inŽuence product yield, cook loss, oxidative and microbial stability, and operational ef‘ciency. Functional ingredient classes include salts, sweeteners, phosphates, starches, gums and other hydrocolloids, nonmeat proteins, and spices and Žavoring systems. Many ingredients perform multiple functions when properly selected and incorporated through marinating. For example, aside from their contribution to Žavor, ingredients such as sodium chloride, sugars, and sodium or potassium lactate chemically bind water and effectively reduce water activity, which may extend shelf life. The combination of sodium chloride with phosphate enhances water-holding capacity of the meat system by aiding muscle protein extraction, positively impacting yield and product texture, and minimizing package purge and cooking losses. Phosphates also have chelating properties that effectively reduce oxidation and warmed over Žavor. Certain sweeteners participate in Maillard browning to enhance product Žavor and appearance. Starches, gums, and other hydrocolloids effectively manage moisture to improve yield, manipulate texture, and minimize purge. Nonmeat proteins also control moisture but often are formulated to replace meat for economic purposes. Certain nonmeat proteins may also contribute to marinade viscosity which can inŽuence absorption and retention. Freeze-thaw stability can be manipulated by the addition of certain sugars and modi‘ed starches. Water, while typically the
26.1 Introduction .................................................................................................................................. 479 26.2 Ingredient Classes ........................................................................................................................ 480
26.2.1 Water .............................................................................................................................. 480 26.2.2 Salt (Sodium Chloride) ................................................................................................... 481 26.2.3 Curing Agents ................................................................................................................ 482 26.2.4 Curing Accelerators ....................................................................................................... 482 26.2.5 Phosphates ...................................................................................................................... 483 26.2.6 Protein-Based Functional Ingredients ............................................................................ 484
26.2.6.1 Soybeans .......................................................................................................... 484 26.2.6.2 Dairy-Based Proteins ...................................................................................... 485 26.2.6.3 Meat-Based Proteins ....................................................................................... 486
26.2.7 Carbohydrate-Based Ingredients .................................................................................... 486 26.2.7.1 Modi‘ed Food Starches .................................................................................. 487 26.2.7.2 Gums and Hydrocolloids ................................................................................. 488 26.2.7.3 Sweeteners ....................................................................................................... 488
26.2.8 Antioxidants ................................................................................................................... 489 26.2.9 Antimicrobials ................................................................................................................ 489 26.2.10 Smoke, Spices, and Herbs .............................................................................................. 490
26.3 Reduced Sodium Content ..............................................................................................................491 Acknowledgments ...................................................................................................................................491 References .............................................................................................................................................. 492
transport medium for other ingredients in a marinade, can impact the ef‘cacy of certain other functional ingredients. Chilling and softening source water for marinades can provide signi‘cant bene‘ts in minimizing the oxidation and improving the protein extraction.
