本文選題：富硒鍺酵母 + 延邊黃牛肉　； 參考：《延邊大學》2017年碩士論文

【摘要】：本試驗選取生長發(fā)育良好的30月齡的延邊黃牛公牛20頭,體重平均在350±20Kg,隨機分為4個組,分別為:對照A組(基礎日糧);試驗B組(基礎日糧中添加0.1%富硒鍺酵母);試驗C組(基礎日糧中添加0.2%富硒鍺礦酵母);試驗D組(基礎日糧中添加0.3%富硒鍺酵母),供試牛進行為期100天的飼喂試驗。經標準化屠宰后在4±1℃下排酸48 h,取外脊和臀肉進行后續(xù)指標測定。本試驗利用電子鼻和電子舌分析不同組延邊黃牛肉在貯藏期間的風味變化,同時通過測定牛肉中氨基酸、脂肪酸含量,探究富硒鍺酵母對延邊黃牛肉風味影響。試驗結果如下:1.通過測定各組延邊黃牛外脊和臀肉中的硒鍺含量,結果顯示:試驗組外脊和臀肉中硒、鍺元素的含量均顯著高于對照組(p0.05)。2.隨貯藏時間的延長,牛肉感官品質呈下降趨勢。在貯藏第10 d對照A組、試驗B組的感官評價得分下降到1-2分范圍內;試驗C組和試驗D組感官評價在第14d,感官評分下降到1-2分范圍內,牛肉色澤暗淡,表面彈性差。3.富硒鍺酵母對牛肉氣味存在影響,在貯藏第1d、4 d、7 d,對照組與試驗組氣味的差異主要來自氮氧化合物及硫化物;第10 d差異來自短鏈烷烴;第14 d氣味差異來自短鏈烷烴及乙醇。4.富硒鍺酵母對滋味存在影響,與對照組相比外脊和臀肉試驗組鮮味及鮮味回味輸出值更高。外脊和臀肉試驗組必須氨基酸總和顯著高于對照組。試驗組外脊和臀肉兩個部位的鮮味氨基酸的含量顯著高于對照組(p0.05)。5.外脊和臀肉中肉豆蔻、棕櫚酸、硬脂酸含量試驗D組高于對照組;外脊中亞油酸含量試驗C、D組顯著高于對照組,臀肉中亞油酸含量試驗B、D組顯著高于對照組。
[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.

【學位授予單位】：延邊大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS251.52;TQ926
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本文編號：1868080