Effects of yeast enriched selenium and germanium on flavor characteristics of Yanbian Beef

Authors

LIN Mo, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
SHEN Jiajie, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
WANG Zengkai, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
YU Shuai, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
MU Baide, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China; Food Research Center, Yanbian University,Yanji, Jilin 133002, China
YANG Yongjie, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China; Food Research Center, Yanbian University,Yanji, Jilin 133002, China
ZHANG Enxu, Yan Bian Entry-Exit Inspection and Quarantine Bureau, Yanji, Jilin 133000, China
LIANG Chengyun, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China; Food Research Center, Yanbian University,Yanji, Jilin 133002, China
LI Guanhao, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China; Food Research Center, Yanbian University,Yanji, Jilin 133002, China

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.

Publication Date

6-28-2017

First Page

21

Last Page

24,30

DOI

10.13652/j.issn.1003-5788.2017.06.005

Recommended Citation

Mo, LIN; Jiajie, SHEN; Zengkai, WANG; Shuai, YU; Baide, MU; Yongjie, YANG; Enxu, ZHANG; Chengyun, LIANG; and Guanhao, LI (2017) "Effects of yeast enriched selenium and germanium on flavor characteristics of Yanbian Beef," Food and Machinery: Vol. 33: Iss. 6, Article 5.
DOI: 10.13652/j.issn.1003-5788.2017.06.005
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/5

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