Bulgarian Journal of Agricultural Science
Array ( [session_started] => 1634407630 [LANGUAGE] => EN [LEPTON_SESSION] => 1 )
Help
 
Register

Login:


Forgot Details? Sign-up



MARINATION: EFFECT ON MEAT SAFETY AND HUMAN HEALTH. A REVIEW
D. Vlahova-Vangelova, S. Dragoev
Abstract: Marinating is commonly used method which involves injection, tumbling or immersion to disperse in the muscle tissue solutions 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 their salts. Water-oil emulsions are the third type marinade solutions. The ingredients are used to enhance yield by increasing water content, to improve color, flavor and tenderness and to increase shelf-life in final product. The addition of synthetic or natural food additives may affect on lipid oxidation process. This review paper will discuss the influence of acid, alkaline or water-oil marination on the development of spoilage microflora, pathogens and conditionally pathogenic microorganisms. The advantages of marinating on lipid oxidation in raw meat and content of polycyclic aromatic hydrocarbons (PAH) and heterocyclic aromatic amines (HAA) in cooked marinated meat and human health will be described.
Keywords: HAA; ingredients; meat; PAH; spoilage micloflora
Date published: 2019-04-19
Download full text