摘要
为探究不同包装方式下羊肉冷藏过程中热休克蛋白27(heat shock protein 27,Hsp27)、Hsp70表达量的变化及其与羊肉品质间的关系,以宰后1 h羊背最长肌为研究对象,进行托盘、真空、高氧气调(O_(2)、CO_(2)体积比75∶25)和低氧气调(O_(2)、CO_(2)体积比50∶50)包装,分析Hsp27和Hsp70表达量、pH值、色泽、剪切力和蒸煮损失率的变化,并进行Hsp27、Hsp70表达量与肉品质的相关性分析。结果表明:在冷藏后期(144 h),真空包装处理组的亮度值(L^(*))和红度值(a^(*))明显高于托盘包装和气调包装组,剪切力显著低于托盘包装和气调包装组;随着冷藏时间的延长,不同包装方式羊肉Hsp27相对表达量呈先增加后降低趋势,Hsp70相对表达量呈逐渐上升趋势;Hsp27相对表达量与pH值、剪切力呈正相关,与L^(*)、a^(*)、b^(*)和蒸煮损失率呈负相关;Hsp70相对表达量与pH值、剪切力呈负相关,与L^(*)、a^(*)、b^(*)和蒸煮损失率呈正相关。本研究证明了Hsp27相对表达量下调、Hsp70相对表达量上调可提高羊肉的色泽和嫩度,且真空包装处理组羊肉保鲜效果最好。因此,Hsp27、Hsp70可作为羊肉的生物标志物。
The objective of this study was to explore changes in the expression of heat shock protein 27(Hsp27)and Hsp70 in lamb meat packaged in different ways during refrigeration storage and to investigate their relationship with meat quality.At 1 h postmortem,the Longissimus dorsi muscles were subjected to air packaging,vacuum packaging,highoxygen modified atmosphere packaging(O_(2):CO_(2)=75:25,V/V)or low-oxygen modified atmosphere packaging(O_(2):CO_(2)=50:50,V/V).Changes in the expression of Hsp27 and Hsp70,pH value,color,shear force and cooking loss were analyzed during subsequent storage.The results showed that after 144 h of storage,the L^(*)and a^(*)values of the vacuum packaging group were significantly higher than those of the air packaging and modified atmosphere packaging groups,whereas the shear force value was significantly lower than that of the air packaging and modified atmosphere packaging groups.For all packaging groups,the relative expression of Hsp27 increased at the beginning of storage and then decreased,while the relative expression of Hsp70 increased gradually during the whole storage period.The relative expression of Hsp27 was positively correlated with pH value and shear force,but negatively correlated with L^(*),a^(*)and b^(*)values and cooking loss;the relative expression of Hsp70 was negatively correlated with pH value and shear force,but positively correlated with L^(*),a^(*)and b^(*)values and cooking loss.This study proved that the down-regulated relative expression of Hsp27 and the up-regulated relative expression of Hsp70 could improve the color and tenderness of lamb meat,and the vacuum packaging group showed the best preservation effect.Therefore,Hsp27 and Hsp70 can be considered as biomarkers for lamb quality evaluation.
作者
马惠敏
王振宇
黄彩燕
赵莹鑫
张德权
MA Huimin;WANG Zhenyu;HUANG Caiyan;ZHAO Yingxin;ZHANG Dequan(l.School of Food and Wine,Ningxia University,Yinchuan 750021,China;Key Laboratory of Agro-Products Quality and Safety Harvest,Storage,Transportation,Management and Control,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,China Academy of Agricultural Sciences,Beijing 100193,China)
出处
《肉类研究》
2021年第3期35-40,共6页
Meat Research
基金
“十三五”国家重点研发计划重点专项(2018YFE0105700)
国家现代农业(肉羊)产业技术体系建设专项(CARS-38)
国家农业科技创新工程项目(CAAS-ASTIP-2020-IFST-03)。
