Citrus Marinades as a Natural Strategy to Improve the Physicochemical Quality and Safety of Grilled Meat: A Review Citra Nurma Yunita (1*), Premy Puspitawati Rahayu (2)
1*) Faculty of Agriculture and Animal Science, Universitas Muhammadiyah Kotabumi, Lampung, 34517, Indonesia-
2) Faculty of Animal Science, Universitas Brawijaya, Malang, 65141, Indonesia
*Email: citra.nurma.yunita[at]umko.ac.id
Abstract
Grilled meat is one of the most popular food products, characterized by its distinctive flavor and content of animal protein that provides beneficial effects for health. The grilling process presents challenges in the formation of potentially carcinogenic compounds such as heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH). Natural citrus-based marinades offer great potential in improving the quality and safety of grilled meat. Citrus fruits contain organic acids, polyphenols, and flavonoids, which have antioxidant and antimicrobial properties, thus influencing quality changes during grilling. This study aims to evaluate the effectiveness of citrus-based marinades in improving the physicochemical quality and safety of grilled meat. A systematic literature review was conducted using the online databases ScienceDirect, Scopus, and Google Scholar, covering publications from the last ten decades. The results of the review indicate that the application of citrus-based marinades affects the physicochemical characteristics and safety aspects of meat products by limiting fat oxidation during the grilling process. Bioactive compounds in citrus fruits are effective in reducing the formation of carcinogenic compounds during the grilling process. The conclusion of this study demonstrates that citrus-based marination is an effective natural approach for improving the physicochemical quality and enhancing the safety of grilled meat products, making it a relevant application in food processing that prioritizes product quality and safety.
