马惠敏 王振宇 黄彩燕 赵莹鑫 张德权

摘  要：為探究不同包装方式下羊肉冷藏过程中热休克蛋白27（Hsp27）、热休克蛋白70（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（O2、CO2体积比75︰25）和低氧气调（O2、CO2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：在贮藏后期（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;随着贮藏时间的延长，不同包装方式羊肉贮藏过程中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相对表达量上调、Hsp70相对表达量下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，为羊肉品质评价提供参考依据。

关键词：羊肉;品质;包装方式;热休克蛋白27;热休克蛋白70

Effect of Packaging on Expression of Heat Shock Proteins and Meat Quality in Lambs during Refrigeration Storage

MA Huimin1，2， WANG Zhenyu2， HUANG Caiyan2， ZHAO Yingxin2， ZHANG Dequan1，2，*

（1.School of Food and Wine， Ningxia University， Yinchuan   750021， China; 2.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 Science， Beijing   100193， China）

Abstract： The objective of this study was to explore changes in the expression of heat shock protein 27 （Hsp27） and 70 （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， high-oxygen modified atmosphere packaging （O2：CO2 = 75：25， V/V） or low-oxygen modified atmosphere packaging （O2：CO2 = 50：50， V/V）. Changes in the expression of Hsp27 and Hsp70， pH， 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 up-regulated relative expression of Hsp27 and the down-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.

Keywords： lamb; quality; packaging method; heat shock protein 27; heat shock protein 70

DOI：10.7506/rlyj1001-8123-20210208-033

中图分类号：TS251.1                 文献标志码：A               文章编号：

引文格式：

马惠敏， 王振宇， 黄彩燕， 等. 包装对羊肉冷藏过程中热休克蛋白表达及羊肉品质的影响[J]. 肉类研究， 2021， 35（3）：  . DOI：10.7506/rlyj1001-8123-20210208-033.    http：//www.rlyj.net.cn

MA Huimin， WANG Zhenyu， HUANG Caiyan， et al. Effect of packaging on expression of heat shock proteins and meat quality in lambs during refrigeration storage[J]. Meat Research， 2021， 35（3）：  . DOI：10.7506/rlyj1001-8123-20210208-033.    http：//www.rlyj.net.cn

羊肉风味浓郁、肉质细嫩、味道鲜美，具有高蛋白质、低脂肪、低胆固醇等特点，且富含人体所必需的氨基酸和微量元素，营养价值高，深受消费者喜爱[1-2]。食用品质是评价羊肉品质优劣的关键指标之一，会直接影响消费者的购买决定和产业经济效益，其主要包括嫩度、色泽、风味和多汁性[3]。……