食品科学

• 基础研究 • 上一篇    下一篇

牦牛肉宰后成熟过程中热休克蛋白27表达量与食用品质的相关性分析

李 婕1,罗天林1,师希雄1,*,韩 玲1,*,余群力1,马君义2   

  1. 1.甘肃农业大学食品科学与工程学院,甘肃 兰州 730070;2.青海百德投资发展有限公司,青海 西宁 810007
  • 出版日期:2016-05-15 发布日期:2016-05-18

Correlation Analysis between Heat Shock Protein 27 Expression and Eating Quality during Postmortem Aging of Yak Meat

LI Jie1, LUO Tianlin1, SHI Xixiong1,*, HAN Ling1,*, YU Qunli1, MA Junyi2   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
    2. Qinghai Baide Investment Co. Ltd., Xining 810007, China
  • Online:2016-05-15 Published:2016-05-18

摘要:

为研究牦牛肉宰后成熟过程中热休克蛋白27(heat shock protein 27,Hsp27)的变化及其与食用品质的相关性,测定了5 头青海大通母牦牛背最长肌肉成熟过程中色度L*、a*、b*值、pH值、剪切力、蒸煮损失以及Hsp27的表达量,进一步研究了Hsp27与肉品质的相关性。结果表明:Hsp27表达量总体呈降低的趋势,宰后0~48 h Hsp27表达量显著降低(P<0.05),72~120 h Hsp27表达量显著升高,至168 h又显著降低(P<0.05);Hsp27表达量与a*值成显著正相关(P<0.05),与b*值成极显著负相关(P<0.01),与pH值成极显著正相关(P<0.01)。证明Hsp27与牦牛肉食用品质之间存在相关性。

关键词: 牦牛肉, 宰后成熟, 热休克蛋白27, 食用品质, 相关性分析

Abstract:

The objective of this study was to evaluate the relationship between the expression of heat shock protein 27 (Hsp27)
and eating quality of yak meat during postmortem aging. Loins (M. longissimus dorsi) from female Datong yak in Qinghai
were analyzed for changes in chromaticity, pH, shear force, cooking loss and Hsp27 concentration during postmortem
aging, and the relationship between Hsp27 and eating quality was determined. The results showed that Hsp27 concentration
generally tended to decrease during postmortem aging with a significant reduction observed during the first 48 h postmortem
(P < 0.05), followed by an increase from 72 to 120 h at first and then a significant decrease until 168 h at last (P < 0.05).
Statistical analysis indicated that Hsp27 level had a significantly negative correlation with b* value (P < 0.01), while it was
significantly positively correlated with a* value (P < 0.05) and pH (P < 0.01), respectively. In a word, these results suggested
that Hsp27 and yak meat eating quality are highly correlated.

Key words: yak meat, postmortem aging, heat shock protein 27 (Hsp27), eating quality, correlation analysis

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