VetSRev
Database of veterinary systematic reviews
Database of veterinary systematic reviews
Critical Reviews in Food Science and Nutrition (2022) 62: 7650–7658
DOI: 10.1080/10408398.2021.1916734
Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce \textless 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (\textgreater 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.
Lopes, S. M., Silva, D. C. da, & Tondo, E. C. (2022). Bactericidal effect of marinades on meats against different pathogens: a review. Critical Reviews in Food Science and Nutrition, 62(27), 7650–7658. https://doi.org/10.1080/10408398.2021.1916734 meat, systematic reviews, literature reviews, in vitro, microbial contamination, temperature, food contamination, pH, food, pathogens, ingredients, organoleptic traits, tenderness, antibacterial properties, meat products, inhibition, meat quality, texture, food storage, colour, concentration, flavour, marinades, sensory evaluation, tastes