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Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork

Tikk, Meelis (2008). Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae, 1652-6880 ; 2008:86
ISBN 978-91-86195-19-9
[Doctoral thesis]

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The objective of the present thesis was to obtain a more fundamental understanding of the development and importance of the flavour precursors, peptides and ribonucleotides on flavour development in pork. This will contribute to a better understanding of the influence of specific enzyme activities and production parameters on essential meat quality attributes. The developed approach proved to be an appropriate tool to follow post-mortem changes in the peptide profile of pork during aging and hereby make it possible to identify specific peptides with potential importance for meat quality development and final meat quality. Changes in peptide patterns during aging of pork proceeded through continuous increase and decrease of the individual peptide fractions, which refer to gradual degradation of individual proteins/peptides throughout aging. Moreover, a decreased rate in the development in the peptide pattern was induced by glycogen-reducing finishing feeding and in animals with low slaughter weight. Pan-fried pork chops showed some tendency to more pronounced bitter notes and reduced juiciness, whereas whole roasts showed a positive relationship between meaty notes and a peptidic peak containing sequenced peptides. The effect of troponin T-derived sourness-suppressing peptide was confirmed on sour odour suppression in pork at 4 days of aging. Finally, the obtained results clearly demonstrate that aging and cooking were important for the development of essential meat flavour precursors. In contrast, the difference in meat quality (pH) within the limits studied here had only negligible effect on the development of the investigated flavour precursors. The flavour enhancer inosine monophosphate was found to contribute to the sensory attributes brothy and meaty, whereas in pork its degradation product hypoxanthine was related to the sensory attribute bitter. Finally, the change in sensory attributes from brothy/meaty to bitter taking place during the storage of pork was found to coincide with the continuous degradation of inosine monophosphate to hypoxanthine.

Authors/Creators:Tikk, Meelis
Title:Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork
Series Name/Journal:Acta Universitatis Agriculturae Sueciae
Year of publishing :2008
Number of Pages:65
ALLI Tikk, M., Nebel, C., Dalsgaard, T.K., Rasmussen, J.T., Larsen, L.B. and Andersen, H.J. (2008) Specific peptide profiling during aging of pork. Meat Science (received for revision). II Tikk, M., Aaslyng, M.D., and Andersen, H.J. (2008) The significance of peptide profile on pork flavour (manuscript). III Tikk, M., Aaslyng, M.D., Karlsson, A.H., Tikk, K. and Andersen, H.J. (2008) The significance of sex, carcass weight and diet on peptide profiles and sensory quality in pork (manuscript). IV Tikk, M., Tikk, K., Tørngren, M.A., Meinert, L., Aaslyng, M.D., Karlsson, A.H. and Andersen, H.J. (2006) Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat. Journal of Agricultural and Food Chemistry 54(20), 7769-7777. V Meinert, L., Tikk, K., Tikk, M., Brockhoff, P.B., Bredie, W.L.P., Bjergegaard, C., & Aaslyng, M.D. (2009) Flavour development in pork; influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Science 81(1), 255-262.
Place of Publication:Uppsala
ISBN for printed version:978-91-86195-19-9
Publication Type:Doctoral thesis
Full Text Status:Public
Agrovoc terms:pork, fresh products, aging, quality, flavour, purines, postmortem changes, peptides, nucleotides, identification, mass spectrometry
Keywords:pork, aging, meat quality, flavour, IMP, peptide profile, peptide identification, mass spectrometry
Permanent URL:
ID Code:1871
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Meelis Tikk
Deposited On:06 Nov 2008 00:00
Metadata Last Modified:02 Dec 2014 10:14

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