Effects of selenium-enriched germanium yeast on quality of Yanbian cattle beef meat during storage

Authors

ZHAO Wanzhu, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
GAO Yigang, 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
LI Guanhao, College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
XUAN Yingchen, College of Engineering, Yanbian University, Yanji, Jilin 133002, China

Abstract

The effects of selenium germanium yeast on the deposition of selenium and germanium and the quality of Yanbian cattle beef were studied. Test results showed that: selenium enriched germanium yeast could significantly increase the accumulation of selenium and germanium in the striploin and rump. With the increase of the amount of selenium-enriched germanium yeast, the deposition amount of selenium and germanium in Yanbian cattle beef also increased, and the brightness value, pH, TVB-N and drip loss decreased during storage. Red value is on the rise.

Publication Date

9-28-2017

First Page

136

Last Page

140

DOI

10.13652/j.issn.1003-5788.2017.09.029

Recommended Citation

Wanzhu, ZHAO; Yigang, GAO; Zengkai, WANG; Shuai, YU; Guanhao, LI; and Yingchen, XUAN (2017) "Effects of selenium-enriched germanium yeast on quality of Yanbian cattle beef meat during storage," Food and Machinery: Vol. 33: Iss. 9, Article 29.
DOI: 10.13652/j.issn.1003-5788.2017.09.029
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/29

References

[1] ELLIS D I, GOODACRE R. Rapid and quantitative detection of the microbial spoilage of muscle foods: Current status and future trends[J]. Trends in Food Science Technology, 2001, 12(11): 414-424.
[2] 卢秀花, 宋海燕, 南京熙, 等. 两种天然防腐剂对延边黄牛肉保鲜效果的影响[J]. 食品科技, 2010, 35(11): 268-271.
[3] 金海莉, 王海丽, 梁成云, 等. 葡萄柚籽提取物对延边黄牛肉保鲜效果的影响[J]. 肉类研究, 2013, 27(6): 29-32.
[4] 林墨, 申佳洁, 王增凯, 等. 富硒锗酵母添加量对延边黄牛肉风味特性的影响[J]. 食品与机械, 2017, 33(6): 21-24.
[5] 冯雪风, 金卫根. 锗化合物饲料添加剂开发与利用[J]. 中兽医学杂志, 2007(1): 36-40.
[6] 范秀英, 郭雪娜. 高生物量富硒酵母的选育及培养条件初步优化[J]. 生物工程学报, 2003, 19(6): 720-724.
[7] 温萍, 董野, 赵希彦. 锗在肉仔鸡体内的富集[J]. 黑龙江畜牧兽医, 2008(3): 44-46.
[8] 高先娟. 紫外分光光度法检测硒酵母片中硒的含量[J]. 微量元素与健康研究, 2014, 31(6): 75-77.
[9] 杜燕. 宰前因素对牛肉品质影响的研究[D]. 泰安: 山东农业大学, 2009: 14.
[10] 金海莉, 王海丽, 梁成云, 等. 葡萄柚籽提取物对延边黄牛肉保鲜效果的影响[J]. 肉类研究, 2013, 27(6): 29-32.
[11] 于福清. 日粮硒水平对熟化过程中牛肉氧化稳定性和抗氧化酶活力的影响[J]. 中国农业科学, 2003, 36(2): 208-213.
[12] 谷英, 孙海洲, 桑丹, 等. 肉品质评定指标及影响因素的研究进展[J]. 中国畜牧兽医, 2013, 40(7): 100-106.
[13] 吴文锦, 汪兰, 丁安子, 等. 包装材料和包装方式对贮藏过程中鸭肉品质的影响[J]. 食品与机械, 2016, 32(6): 139-143.
[14] 王薇, 罗瑞明, 李俊丽, 等. 不同贮藏温度下滩羊肉的保水性与色泽变化特性[J]. 食品与机械, 2015, 31(3): 140-144.
[15] 华晶忠, 刘笑笑, 李树锦, 等. 不同部位延边黄牛冷却肉在贮藏期间新鲜度变化的比较研究[J]. 食品科技, 2010, 35(11): 142-145.
[16] 陈松, 冯月荣, 曹淑萍. pH值对屠宰肉品质的影响[J]. 肉类工业, 2009(6): 21-23.
[17] 申小云, 杨培林, 陈灼, 等. 锗硒对高原牦牛抗氧化功能系统的影响[J]. 甘肃农业大学学报, 2002(4): 437-441.
[18] 张丽, 王莉, 周玉春, 等. 宜宰后成熟时间提高牦牛肉品质[J]. 农业工程学报, 2014, 30(15): 325-331.
[19] 李思宁, 唐善虎, 王柳. 冻藏物流过程中制冷故障对生鲜牦牛肉品质的影响[J]. 食品科学, 2016, 37(10): 246-251.
[20] 刘佳东, 余群力, 李永鹏. 宰后冷却牦牛肉排酸过程中肉用品质的变化[J]. 甘肃农业大学学报, 2011(2): 111-114.
[21] LAVIERI N, WILLIAMS S K. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at (4±1) ℃ for 25 days[J]. Meat Science, 2014, 97: 534-541.
[22] 何宏超, 李彪. 酵母硒对猪机体硒含量、抗氧化能力和肉质的影响[J]. 饲料研究, 2011(4): 50-51.
[23] 王志琴, 孙磊, 彭斌, 等. 不同气调包装牛肉贮藏过程中肉质变化规律研究[J]. 动物医学进展, 2011, 32(8): 49-52.
[24] 石志标, 佟月英, 陈东辉, 等. 牛肉新鲜度的电子鼻检测技术[J]. 农业机械学报, 2009(11): 184-188.
[25] 刘雯雯. 饲粮添加有机硒和V_E对育肥猪生产性能、肉质和抗氧化力的影响[D]. 成都: 四川农业大学, 2008: 34-35.