What effect does marinating protein have?

Marinating protein is an effective culinary technique primarily because it adds flavor and can also tenderize the food. When proteins are marinated, they soak up the marinade ingredients, such as acids (like vinegar or citrus juice), oils, and various herbs and spices. The acids work to break down some of the protein fibers, making the meat or fish not only more flavorful but also more tender. This process enhances the overall taste profile of the dish while improving the texture, making it more enjoyable to eat.

While other options mention preservation and absorption, they do not accurately reflect the main benefits of marinating protein. Properly marinating does not make food tougher, nor does it preserve it indefinitely; in fact, prolonged marinating in highly acidic solutions can cause proteins to become overly mushy. Additionally, marinating does not prevent food from absorbing other liquids; rather, it encourages absorption, allowing for a deeper flavor infusion.