Marination ingredients on meat quality and safety—a review

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.

Impact of thermal treatment and fermentation by lactic acid bacteria on sorghum metabolite changes, their antioxidant and antidiabetic activities

This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant,antidiabetic,nutritional and metabolite profiles.Wet cooking and pressurized cooking improved the antioxidant capacity compared to raw.Fermentation of wet cooked(H95F)and pressurized cooked samples(H121F)further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times;and 1.5 and 1.8 times higher than raw,respectively.Pediococcus acidilactici OHFR1 fermentation of sorghum M20 genotype after wet cooking at 60℃,80℃ and 95℃ significantly decreasedα-glucosidase inhibition to 39.1%,40.6% and 46.4%,respectively,compared to raw(51.6%).However,α-glucosidase inhibition significantly increased to 70.1% after pressurized cooking and fermentation.Overall,28 metabolites including phenolic compounds,amino acids and their derivatives,peptides and microbial metabolites were identified in sorghum M20 using UHPLC-Q-TOF-MS/MS non-targeted approach after treatments.Compared to the raw sorghum sample,wet cooking and pressurized cooking resulted in 9 differential metabolites each.Fermentation after wet and pressurized cooking resulted in 4 and 14 differential metabolites,respectively,compared to the raw.These findings confirm the potential of thermal treatment and fermentation to significantly modify sorghum bioactive components and their use as functional ingredients in the management of diabetes.