Effect Of Selenium-Enriched Germanium Yeast On Flavor Of Yanbian Cattle Beef

In this study,20 Yanbian cattle bulls with 30 months’age weighing 350±20 kg were randomly selected and divided into four groups:control group A;test group B;test group C;test group D.After the cattle for test were standardized slaughtered and stored at 4±1℃ for 48 h,then the rump and striploin were taken for the indicators’measurement.In this experiment,the changes of flavor and taste of Yanbian cattle beef were analyzed by electronic nose and electronic tongue.The effects of selenium germanium yeast on the flavor of Yanbian cattle beef were also studied by measuring the content of amino acids and fatty acids.The results showed that:1.By measuring the content of selenium and germanium of Yianbian cattle beef in different test groups,the results showed that the contents of selenium and germanium in the test groups were significantly higher than that in control(p<0.05).2.With the prolongation of storage time,the freshness of beef in each group decreased gradually,and the sensory quality also decreased during storage.During the period of 10-14 d of storage,the sensory score of the control group A and test group B dropped to 1-2 points;in the 10-14 d of storage time the sensory quality of beef in test group C and test group D:the color was dim,poor surface dryness,and the score dropped to 1-2 points.3.The electronic nose can effectively separate the smell of each group of beef.The differences in flavor of the hip meat and striploin between the control group and the test group in the storage time of 1 d,4 d and 7 d were mainly from the nitroxides and sulfides,and were from short-chain alkanes in 10 d,from short-chain alkanes and ethanol in 14 d.4.Compared with the control group,the umami and richness was higher.Both the rump and striploin the total amino acids required in the test group were significa-ntly higher than those in the control group.The content of umami amino acids in the two parts of the buttocks and the outer ridge of the experimental group was significa-ntly higher than that of the control group(p<0.05).5.The content of nutmeg,palmitic acid and stearic acid in the D group was higher than that in the control group.The content of linoleic acid in the experiment group B and D was significantly higher than that in the control group,and the content of linoleic acid in the outer ridge of the experimental group C and D was significantly higher than that of the control group.