Marinade Question

ewarshaw
ewarshaw Posts: 40 Member
in Food and Nutrition
I tried searching online, but I couldn't find an answer (which is odd for the internet). When you use a marinade on meat, how much of the sodium transfers to the meat?
For example, if I place some pork loin in a marinade that includes teriyaki sauce, I can cut sodium by switching to low sodium, but how much of the sodium actually transfers to the meat?
I was filling out a new recipe, and it occurred to me that a lot of liquid is left after marinating, and it still had to contain some, if not most, of the sodium. It can't all transfer to the meat, and the difference could (should?) be significant.
Thanks.

Replies

  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    Impossible to determine without all kinds of fancy scientific doohickeys and whatnot. I would imagine it would greatly depend on duration of marination, toughness of the meat, acidity, etc.

    Personally, I wouldn't worry about it at all...that's just taking this whole thing to crazy, dizzying heights.
  • MoreBean13
    MoreBean13 Posts: 8,701 Member
    Weigh the liquid before and after you put the meat in and only log the amount that's missing at the end.
  • ewarshaw
    ewarshaw Posts: 40 Member
    I know, but the low-sodium way is my new reality. A buddy posted a great looking recipe for fiery pork skewers, but when I punch it in, just reducing the sodium in the teriyaki by half makes it a workable recipe. I suppose I could just use half the amount in the recipe and call it good, but working this stuff out is kind of like a jigsaw puzzle. Fun and frustrating at the same time.
    I'm actually more curious in the answer itself than if it works for my meals.
    Thanks.
  • ewarshaw
    ewarshaw Posts: 40 Member
    Weigh the liquid before and after you put the meat in and only log the amount that's missing at the end.

    Thank you kindly.
  • ewarshaw
    ewarshaw Posts: 40 Member
    This is from the CookingLight website. At the bottom is a link to the entire presentation.
    ___________________________________________________________________________________

    How much sodium does meat absorb from a salty marinade?
    As you see with brining, sodium helps break down proteins. The acidic ingredients in a marinade do the same for connective tissues, all the while imparting flavor to the surface of the meat.

    THE TEST: We marinated a pork tenderloin in a simple marinade of lower-sodium soy sauce, sesame oil, green onions, garlic, black pepper, and ginger for 1.5 hours, then grilled the tenderloin.

    Unmarinated grilled pork: 54mg sodium per 3 ounces

    Marinated grilled pork: 276mg sodium per 3 ounces

    THE RESULTS: Only 6% of the salt was absorbed by the pork, but it quadrupled the sodium count in the meat. Bottom line: Let sodium do its work; then cut back salt in any sauces or other ingredients.

    http://www.cookinglight.com/m/eating-smart/nutrition-101/salt-in-foods-00412000080656/

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