Absorbtion and penetration of spice molecules in skin-less chicken breast during short-term marination

Wessam Al Mardoud, Mathis Brette Mortensen, Malthe Bjerring Andresen & Ahmad Mahmoud Abboud

Studenteropgave: Fagmodulprojekt


Marination has been part of culinary cultures throughout the world for a long time,
but fairly recently articles have sprung up on the internet from various food related me-
dia outlets claiming marination doesn't work. Unfortunately there is a limited amount
of scientific writing on this subject, as most of the research on `marinade' is to create
value-added product by increasing water content and making the meat more pink using
`marinades', quite unlike those used in normal kitchens. The aim is to see how far dif-
ferent spices penetrate chicken meat during marination to test whether the claim that
marination works is true or not. To do so, a series of experiment were performed using
paprika and turmeric in various marinades, using baby oil instead of a cooking oil for
its transparency, and hexane as extractor for measuring absorbance in a spectrometer.
These experiments were performed using chicken with and without added water. Due
to noise from the spectrometer a noise limit was calculated and only readings above the
noise limit were considered as useful for analysis. Based on the experiments, marination
only worked with turmeric and only on chicken without added water, all other marina-
tions did not pass the noise limit. In addition, an experiment to test the penetration
of pure cooking oils was conducted with no visible penetration after 5 hours in both
types of chicken. While the exact reasons for the outcome of the experiments is not
fully proven, suggestions to possible explanations are elaborated upon. According to
the results and contrary to our expectations, the marination process was not effective
in making spices penetrate the chicken matrix.

UddannelserBasis - International Naturvidenskabelig Bacheloruddannelse, (Bachelor uddannelse) Bachelor
Udgivelsesdato27 maj 2019
Antal sider28
VejledereJohn Mortensen


  • Kylling
  • Marinade
  • Krydderier