Meat&Poultry - January 2013 - 62

MEATY MARINADES
common ingredients include organic
acids to improve shelf-life and enhance
fl avor, antioxidants to improve display
life and prevent formation of off
fl avors, enzymes to tenderize muscle
and infl uence texture and fl avoring
compounds to mask or enhance fl avor.
“The use of alkaline phosphates
has long been recognized as a highly
effective means of improving the water-binding
capacity of the protein by
increasing the protein pH away from
its isoelectric point,” Huang explains.
“The rise in pH increases the net negative
charge, which results in electrostatic
repulsion between the muscle
fi bers. This increases the muscle’s
ability to absorb moisture and retain
it once the product is cooked. Thus,
marinades can increase visual appeal
during the shelf-life of the fresh product,
and after cooking, the product retains
its juiciness,” Huang adds.
Some phosphates will also improve
product shelf-life by inhibiting lipid
oxidation, which can lead to the development
of off-fl avors and odors. This
reaction is catalyzed by metal ions that
are naturally present in muscle tissues.
Some phosphates will bind these metal
ions, rendering them unavailable.
“Notably, phosphates are even
more effective in the presence of
salt,” Huang adds. “This is because
salt lowers the pH at which minimum
water binding occurs while the alkaline
compounds raise the pH of the
meat. The resulting pH is even far-
ther away from the minimum binding
point than it would be with only
one of the ingredients.”
Economically, it is desirable to fi nd
that perfect synergy between salt and
phosphates for maximum water retention
at the lowest possible usage levels.
Most industrial marinades contain
1 percent to 3 percent phosphate.
This amount provides enough of the
desired benefi ts without producing
any off fl avors, which is possible near
USDA’s 0.5 percent maximum in the
fi nished product. And because reducing
sodium is on the top of everyone’s
minds, keeping sodium content low is
also desirable for manufacturers from
a labeling perspective.
To do this, some marinades include
Food Ingredients
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62 • Meat&Poultry • January 2013 • www.MeatPoultry.com
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Meat&Poultry - January 2013

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