食品与机械2017，Vol.33Issue(6)：21-24,30,5.DOI:10.13652/j.issn.1003-5788.2017.06.005
富硒锗酵母添加量对延边黄牛肉风味特性的影响
Effects of yeast enriched selenium and germanium on flavor characteristics of Yanbian Beef
林墨 1申佳洁 1王增凯 1于帅 1牟柏德 1杨咏洁 2张恩旭 1梁成云 2李官浩3
作者信息
- 1. 延边大学农学院,吉林 延吉 133002
- 2. 延边大学食品研究中心,吉林 延吉 133002
- 3. 延边出入境检验检疫局,吉林 延吉 133000
- 折叠
摘要
Abstract
In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months' age were randomly divided into four groups: the control group A (basal diet);test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet);test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet);test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet).After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge.The rump and striploin were picked for follow-up index measurement.In this experiment, the flavor changes of Yanbian beef were analyzed by electronic nose and electronic tongueusing principal component analysis, linear discriminant analysis and Sensor contribution rate to explore the effect of different selenium and germanium content on the flavor of yanbian beef.The results showed that the yeast enriched selenium and germanium affected beef odor, and the differences between the control group and the test group were mainly from nitrogen, oxygen compounds and sulfide.The yeast enriched selenium and germanium affected beef taste, compared with the control group, the rump and striploin from test groups had a higher output value.关键词
富硒/富锗/电子舌/电子鼻/黄牛肉/风味Key words
rich selenium/rich germanium/electronic tongue/electronic nose/cattle beef/flavor引用本文复制引用
林墨,申佳洁,王增凯,于帅,牟柏德,杨咏洁,张恩旭,梁成云,李官浩..富硒锗酵母添加量对延边黄牛肉风味特性的影响[J].食品与机械,2017,33(6):21-24,30,5.
