What is the role of baking soda when marinating food?

When marinating food, baking soda serves a specific purpose by altering the pH of the meat. This increase in pH helps to tenderize the meat, making it less tough and improving its texture. The alkaline environment created by baking soda breaks down proteins in the meat, which can lead to a more tender result after cooking. This is particularly useful for tougher cuts of meat, where the natural muscle fibers can benefit from this chemical change.

The other options focus on different aspects of food preparation that do not pertain to the specific function of baking soda in a marinade. For example, while flavor enhancement is a critical aspect of marinating, baking soda does not inherently contribute to flavor. Similarly, while browning can enhance the appearance and flavor of cooked meat, this is primarily achieved through methods like searing rather than through marinating with baking soda. Lastly, preserving freshness is typically associated with techniques like refrigeration or using acid-based marinades like vinegar, rather than the alkaline properties of baking soda.