The Science of Marinades

Have you ever eaten Chicken Tikka Masala and wondered how the meat is so flavorful? Well, it all comes down to the spices marinating that contributes to the flavors and textures of the dish. *This post will be talking about meat, so if you are sensitive to the topic pls skip this post*

According to the Science and Food Blog, marination is “the process of immersing foods in a liquid often made with oil, seasonings, and an acid or enzymatic component, to flavor and tenderize food.” To understand the role of marination, you must first understand the components of raw meat. Collagen and fiber inside of the connective tissues create the fibrous texture. Tenderizing and marinating the meat are ways to break down the collagen proteins and fibers so that the meat is less tough and chewy. 24 hours is the preferred time of marination to have maximum flavors and tenderness. You can also marinate tofu or tempeh; but the flavors would not be as prominent due to the lack of collagen fibers.

The two types of marination are acidic and enzymatic marination.

Enzymatic marination

When you put ginger or pineapples inside of your marinate, enzymatic marination is occurring. Enzymes increase the rate of cellular reactions and protein networks. Like acidic marination, collagen fibers are being broken down to increase tenderness. There are two types of enzymes that are included in the process of enzymatic marination. Proteolytic enzymes such as in ginger break down muscle fiber proteins. Enzymes from tropical plants break down collagen and elastin. Make sure to monitor the time because the enzymes can digest the meats if they sit too long.

Acidic marination

Acids, such as vinegar and lemon juice, denature proteins by distributing hydrogen bonds in the collagen fibrils. Alcohol such as beer and wine are also great in marinades and can replace these acids because fats in the meats are soluble in alcohol. through disruption of hydrogen bonds in the collagen fibrils. Adding alcohol can also supplement the penetration of acid marination since fats present in meat are soluble in alcohol. After the proteins are denatured, they tighten as water content decreases; so make sure not to over marinate. The tightening of the proteins undo the work of the marinate and makes the meat chewy again.

So What Should I Take Away From This?

Here are some tips that will maximize the flavors and textures in the meat.

1. Adding fruits to your marinates such as pineapple can increase tenderness in your meat.

2. Cutting thinner slices of meat can enhance the absorption of the marinate.

3. Adding salt can increase the absorption by breaking down muscle structures and draw out liquid by osmosis.

4. Thicker meats require longer time of marination and should be refrigerated to optimize the absorption.

5. For thinner pieces of meat, it is not recommended to marinate over 24 hours. Thicker pieces can be marinated longer.

The next time you think you can reduce the time of marination from 24 hours to 30 minutes, remember the results you will achieve in the meat that is worth the wait.

cite:

1. https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

2. https://www.scientificamerican.com/article/saucy-science-exploring-the-science-of-marinades/

3. https://www.scienceofcooking.com/meat/slow_cooking1.htm

4. https://www.thespruceeats.com/what-is-connective-tissue-995836

5. https://www.discovermagazine.com/health/science-of-marinades

6. https://www.seriouseats.com/2020/09/the-science-of-yogurt-marinades.html

7. photo: https://winefolly.com/wine-pairing/white-and-red-wine-marinades-guide/