Marination ingredients on meat quality and safety—a review  

作　　者：Syed Md.Ehsanur Rahman Sharmeen Islam 潘俊宇 孔德薇 奚倩 都启晶 杨永新 王军 Deog-Hwan Oh 韩荣伟 Syed Md.Ehsanur Rahman;Sharmeen Islam;Junyu Pan;Dewei Kong;Qian Xi;Qijing Du;Yongxin Yang;Jun Wang;Deog-Hwan Oh;Rongwei Han(College of Food Science and Engineering,Shandong Technology Innovation Center of Special Food,Qingdao Agricultural University,Qingdao,China;Department of Animal Science,Bangladesh Agricultural University,Mymensingh,Bangladesh;College of Food Science and Engineering,Tarim University,Alar,China;Qingdao Special Food Research Institute,Qingdao,China;Department of Food Science and Biotechnology,College of Agriculture and Life Science,Kangwon National University,Chuncheon,Gangwon,Republic of Korea)

机构地区：[1]College of Food Science and Engineering,Shandong Technology Innovation Center of Special Food,Qingdao Agricultural University,Qingdao,China [2]Department of Animal Science,Bangladesh Agricultural University,Mymensingh,Bangladesh [3]College of Food Science and Engineering,Tarim University,Alar,China [4]Qingdao Special Food Research Institute,Qingdao,China [5]Department of Food Science and Biotechnology,College of Agriculture and Life Science,Kangwon National University,Chuncheon,Gangwon,Republic of Korea

出　　处：《Food Quality and Safety》2023年第3期408-424,共17页食品品质与安全研究（英文版）

基　　金：supported by a grant from the National Natural Science Foundation of China(No.U2003117);the Talented Young Scientist Program from MOST(Bangladesh-19-002);the Yantai City Campus Integration Development Project(No.2021XDRHXMQT34);the Project of Dairy Industry of Weifang(No.H20230002),China.

摘　　要：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.

关 键 词：MARINADE MARINATION food safety meat and meat products 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]