Profile

My Ph.D.-project is entiteld ‘The influence of peptide profiles on pork flavour’

The aim of the study is to investigate and quantify the formation of peptides in fresh meat and during aging in relation to sensory attributes of pork.

Peptides are known as flavour active components in many foods. Several studies report the importance of peptides in cheeses and wines concerning taste. Moreover, a number of studies have focused on the importance of peptides on flavour development in cured meats. However, only few studies have been performed regarding the importance of peptides in meat in relation to flavour of the cooked products. Consequently, it is far from fully understood which peptides contribute to the taste of fresh pork. Considering production parameters, meat pH, water holding capacity, etc., a method for analysing peptides in meat will be established and peptide profiles of pork of different quality will be investigated together with the importance of aging and different thermal treatments. Finally, the obtained results will be correlated to sensory attributes to establish the relationships between peptide and peptide formation and flavour of pork.