富硒锗酵母对延边黄牛肉风味影响研究

发布时间：2018-05-10 05:58

  本文选题：富硒锗酵母 + 延边黄牛肉　； 参考：《延边大学》2017年硕士论文

【摘要】：本试验选取生长发育良好的30月龄的延边黄牛公牛20头,体重平均在350±20Kg,随机分为4个组,分别为:对照A组(基础日粮);试验B组(基础日粮中添加0.1%富硒锗酵母);试验C组(基础日粮中添加0.2%富硒锗矿酵母);试验D组(基础日粮中添加0.3%富硒锗酵母),供试牛进行为期100天的饲喂试验。经标准化屠宰后在4±1℃下排酸48 h,取外脊和臀肉进行后续指标测定。本试验利用电子鼻和电子舌分析不同组延边黄牛肉在贮藏期间的风味变化,同时通过测定牛肉中氨基酸、脂肪酸含量,探究富硒锗酵母对延边黄牛肉风味影响。试验结果如下:1.通过测定各组延边黄牛外脊和臀肉中的硒锗含量,结果显示:试验组外脊和臀肉中硒、锗元素的含量均显著高于对照组(p0.05)。2.随贮藏时间的延长,牛肉感官品质呈下降趋势。在贮藏第10 d对照A组、试验B组的感官评价得分下降到1-2分范围内;试验C组和试验D组感官评价在第14d,感官评分下降到1-2分范围内,牛肉色泽暗淡,表面弹性差。3.富硒锗酵母对牛肉气味存在影响,在贮藏第1d、4 d、7 d,对照组与试验组气味的差异主要来自氮氧化合物及硫化物;第10 d差异来自短链烷烃;第14 d气味差异来自短链烷烃及乙醇。4.富硒锗酵母对滋味存在影响,与对照组相比外脊和臀肉试验组鲜味及鲜味回味输出值更高。外脊和臀肉试验组必须氨基酸总和显著高于对照组。试验组外脊和臀肉两个部位的鲜味氨基酸的含量显著高于对照组(p0.05)。5.外脊和臀肉中肉豆蔻、棕榈酸、硬脂酸含量试验D组高于对照组;外脊中亚油酸含量试验C、D组显著高于对照组,臀肉中亚油酸含量试验B、D组显著高于对照组。
[Abstract]:The experiment selected 20 Yanbian cattle of Yanbian cattle with good growth and development, with an average weight of 350 + 20Kg, which were randomly divided into 4 groups: control group A (basal diet), test B (0.1% selenium enriched germanium yeast in basal diet), and test group C (adding 0.2% selenium enriched germanium yeast in basal diet), and D group (0.3% rich in basal diet). Selenium germanium yeast), the fed test cattle were fed for 100 days. After standardized slaughter, the acid 48 h was discharged at 4 + 1 degrees centigrade, and the external ridges and gluteus meat were measured. This experiment used electronic nose and electronic tongue to analyze the flavor changes of Yanbian beef in different groups during storage. The effect of Se rich germanium yeast on Yanbian beef flavor was investigated. The experimental results were as follows: 1. by measuring the selenium and germanium content in the outer ridges and buttocks of Yanbian cattle, the results showed that the content of selenium and germanium in the outer ridges and buttocks of the experimental group were significantly higher than that of the control group (P0.05).2. with the prolongation of the storage time, and the quality of the beef was declining. Tenth D compared with group A, the sensory evaluation score of group B decreased to 1-2. Sensory evaluation in group C and D group was in 14d, sensory score dropped to 1-2, beef color was dim, surface elasticity was poor,.3. rich selenium germanium yeast had influence on beef smell, storage 1D, 4 D, 7 D, and the difference between control group and experimental group. The difference of tenth d from short chain alkanes; fourteenth D odor difference from short chain alkanes and ethanol.4. selenium enriched germanium yeast on taste, compared with the control group, the fresh flavor and fresh taste output of the external ridge and gluteus meat test group were higher. The total amino acids of the external ridge and gluteus meat test group were significantly higher than those of the control group. The content of fresh amino acids in two parts of the external ridge and gluteus meat in the experimental group was significantly higher than that of the control group (P0.05).5. ridge and the nutmeg in the buttocks, palmitic acid and stearic acid content test D group higher than the control group; the content test of linoleic acid in the outer ridge was C, the D group was significantly higher than the control group, the content of the middle oleic acid in the buttocks was B, and the D group was significantly higher than the control group.

【学位授予单位】：延边大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS251.52;TQ926
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本文编号：1868080