LAB: The Science of Marinades

Introduction

Chicken Tikka Masala, Beef Bulgogi, and Ceviche all have one thing in
common: each protein is marinated, which contributes to the development of
flavors and textures in the final dishes. The use of marinades is common across all
cultures, and can provide a unique kick to food when done correctly.
Marinating 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.
Some of the original marinades from several centuries ago were briny (very salty)
liquids, such as seawater, which helped preserve foods before refrigeration was
available. Whatever they are made of, marinades are usually meant to preserve,
tenderize and flavor foods.

Why Use a Marinade?

All meats such as beef, pork, chicken, and fish along with tofu, lentils, nuts
and seeds are considered sources of dietary protein for humans. With animal
proteins, we are consuming the muscle of an animal. Meat toughness is related to a
specific type of protein, collagen, a primary connective tissues that gives muscle its
structure and shape.
One way to tenderize lean meat is with moist heat, as this breaks down stiff
collagen proteins into soft, soluble gelatin. Gelatin is responsible for a silky, falling-
apart texture and mouthfeel; this can be achieved with braising and stewing, where
meat is simmered in liquid at a low temperature, allowing collagen to dissolve
starting at 160º F. However, this conversion process can take some time, even up to
72 hours. One reason to pre-tenderize meat before cooking is to prevent dried out
meat: moisture is lost when heat is applied (despite being cooked in liquid).
This is where marinating comes into play, as it provides another opportunity
for protein breakdown. Marinating meat can shorten subsequent cooking time as
well as minimize moisture loss, as less heat is needed to “cook” the meat. There are
two types of marinades that help break down the connective tissue in the meat:
acidic and enzymatic.

Acidic Marinades

Acids, such as lemon juice or vinegar, work by denaturing proteins through

disruption of hydrogen bonds in the collagen. Adding alcohol can also supplement
the penetration of acidic marinades since fats present in meat are soluble in alcohol.
Beer and wine thus make great marinades, and they also confer their own
tenderizing agents (tannins). However, prolonged exposure to acid can cause meat
to become tough. This occurs because after the proteins are denatured, they tighten
as water content decreases. Some marinades involve milk or yogurt since they have
lower acid content.
Enzymatic Marinades

Enzymes increase the rate at which cellular reactions occur. Certain

enzymes help to break chemical bonds that give proteins, such as collagen, its
structure. Proteolytic enzymes such as fungal amylase (in legume seeds) and
protease (in ginger) help break down muscle fiber protein into its constituent amino
acids. Enzymes from tropical plants such as bromelain (in pineapple), papain (in
papaya) and ficin (in latex of fig tree) break down collagen and elastin. In fact,
natives of pre-Columbian Mexico used to wrap their meat in papaya leaves before
cooking since they found that it increased tenderness. However, enzymes can
completely digest meats if they sit for too long.

Adsorption

Another factor to take into account is the amount of contact the meat has
with the marinade. Marinades work through adsorption, where the marinade
adheres to the outer surface of the meat rather than absorption, where it would
penetrate all the way through. Using thinner slices of meat can enhance the
marinade’s effectiveness, reducing the time required to marinade. For thicker cuts
of meat, marinades can be injected to increase contact surfaces. Adding salt also
helps, as it first draws out liquid by osmosis; then the resultant brine is reabsorbed
into the meat while breaking down muscle structure. The brine draws flavors
further down below the surface. Adding fat such as oils to a marinade is useful as it
transfers fat-soluble flavors from the seasonings into the meat.
In general, tender cuts of meat contain less collagen and should require less
time than tougher cuts to marinade. Fish, tofu and other plant-based sources of
protein require even less time. Marinated meats should always be kept refrigerated
to prevent harmful bacterial growth.
Effects of Different Ingredients on the Adsorbtion of a Marinade

One of the keys to a good marinade is that it stays on the food you are planning to
cook. In this activity you'll test how various ingredients affect the adsorption of a
marinade ingredient onto the surface of a food. (The word "adsorb" is used to
describe the process by which a substance adheres to the surface of an object, as
opposed to being absorbed into it.) The ingredients you'll test are salt, vinegar and
sugar. (Vinegar is an acid—other acids you might find around the kitchen include
lemon juice and orange juice.) Along with these ingredients, instead of actual
seasoned marinades you'll use a food dye so you can see the level of adsorption on
the food.
 
Materials List

 Knife
 Cutting board or dinner plate
 Tofu, extra-firm
 Small ruler/tape measure
 4 disposable plastic cups (at least 9 ounces)
 Permanent marker/sharpie
 One dark color of food dye (blue or green)
 Table salt
 Distilled white vinegar
 Sugar
 Tap water
 Clean spoons or other utensils for stirring
 Measuring cups
 Measuring tablespoon
 Sheet of white paper
 Clear plastic wrap
 A fork or a slotted spoon
 A timer or clock
 
Preparation

1. Cut the tofu block into eight cubes, where each cube is about one half an inch
on each side. (Try to make the cubes equal in size)
2. Label four plastic cups as follows: "water," "salt," "vinegar" and "sugar."
 
Experiment 1

1. To the cup labeled "water" add one cup of water.

2. To the cup labeled "salt" add one tablespoon (tbsp.) of salt and one cup of
water.
 3. To the cup labeled "vinegar" add one-quarter cup of vinegar and three-
quarter cup of water.
4. To the cup labeled "sugar" add one tbsp. of sugar and one cup of water. 
5. Add eight drops of food dye to each of the cups.
6. Using a clean spoon or other utensil for each cup, stir the solutions so that
the dye gets mixed in and the salt and sugar are completely dissolved in their
cups.
7. Carefully add two tofu cubes to each of the four cups. Let the tofu cubes
marinate in the cups for 45 minutes at room temperature. (Do not worry if
the cubes in the salty water float.)
8. While the cubes are marinating, lay a white sheet of paper on a nearby
surface and cover it with clear plastic wrap.
9. When the cubes are done marinating, use a fork or slotted spoon to remove
the cubes from each cup. Place the cubes on the sheet of paper, leaving the
cups that held the cubes nearby so you know which cup each cube came
from.
10. Examine the cubes. (If not all of the sides on a cube are equally dyed, examine
an average-looking side on the cube.)
11. Record all observations and take pictures. 
12. Cut the tofu cubes in half with a knife after they are done marinating to look
at the inside of the cubes. 

Experiment 2

There are many variables that you could try changing in this activity, such as
the amount of time the cubes are marinated, the temperature they're marinated at
and the concentration of the ingredients tested.
For experiment 2, choose one variable you would like to manipulate. Repeat
the steps from experiment 1 after changing only one variable (keep all other
variables and treatment groups the same).
Marinades Lab Worksheet

Name: ___________________

1. For each experiment, include at least one picture showing the cubes after
marinating.

2. Which cubes became the most dyed?

3. Which cubes were the least dyed?

4. How did the “sugar” cubes, “salt” cubes and “vinegar” cubes each compare
with the cubes from the cup that only had water and food dye?

5. What does this tell you about how well the different ingredients (sugar, salt
and vinegar) stick to the surface of the food?

6. How far did the dye absorb into the cubes from the different cups?

7. What was the control in this lab experiment?

8. Did the variable you changed in experiment 2 effect the overall results?
Explain.