What’s the effect of under-salting during marination?

Question

Learn how under-salting can impact the flavor and texture of marinated foods.

Answer 1

Under-salting during marination primarily results in less effective protein denaturation, leading to a less tender and flavorful final product. Salt helps break down proteins and allows the meat to retain moisture.

Detailed Explanation:

Salt plays a crucial role in the marination process. Its primary function is to denature proteins within the meat or other food being marinated. Denaturation involves unfolding the protein structures, which allows them to relax and become more tender. When salt is present in sufficient quantities, it draws moisture out of the cells through osmosis. This process is then reversed as the meat reabsorbs the salty brine, carrying flavor deep into the tissue. If you under-salt, the protein denaturation is incomplete. This means the meat will not be as tender as it could be, and it won't absorb as much of the marinade's flavor. Furthermore, insufficient salt can lead to a drier final product because the meat won't retain as much moisture during cooking. The salt also inhibits the growth of certain bacteria, contributing to food safety during the marination period.

Pro Tip:

When marinating, use kosher salt or sea salt rather than iodized table salt. Iodized salt can sometimes impart a metallic taste to the food, especially if used in large quantities. Kosher and sea salts provide a cleaner, more natural flavor.