富硒锗酵母添加量对延边黄牛肉风味特性的影响

摘要

选取生长发育良好的30月龄的延边黄牛公牛20头,体重(350±20) kg,随机分为4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 d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.利用电子鼻和电子舌分析不同组延边黄牛肉的风味变化,通过主成分分析(PCA)、线性判别分析 (LDA) 和传感器贡献率(Lordings),探究肉中不同硒锗含量对延边黄牛肉风味的影响.试验结果表明:富硒锗酵母对牛肉气味有一定影响,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;富硒锗酵母对滋味有一定影响,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.%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.