热休克蛋白对宰后成熟过程中肉品质影响的研究进展

Advances in research of the effect of heat shock proteins on meat quality during postmortem aging

宰后成熟对肉品质的影响是肉品科学领域的研究热点之一,宰后成熟过程中肉发生肌原纤维蛋白的降解,其影响机制还存在学术上的分歧。动物宰后造成的缺血、缺氧环境刺激了热休克蛋白的表达。该类蛋白质因具有分子伴侣、抗细胞凋亡、维持蛋白质结构稳定等作用,因此,热休克蛋白对宰后成熟过程中肉品质产生一定影响。目前,热休克蛋白尤其是小热休克蛋白对肉品质的影响国内外均已有报道,但结论并不一致。文中主要介绍了几种重要的热休克蛋白分子结构特征和功能,并进一步论述了热休克蛋白与宰后成熟过程中肉色、嫩度、保水性之间均存在一定的关系。

Effect of postmortem aging on meat quality is one of the focuses in the field of meat science,but there are still academic differences about myofibril protein degradation mechanism during postmortem aging. Heat shock proteins（ HSPs） can be activated in the condition of ischemia and hypoxia after slaughter. HSPs can affect meat quality during postmortem aging because they can act as chaperone proteins,anti- apoptotic factors,play a role in maintaining protein structure and stability.At present,the impact of HSPs on meat quality,especially of s HSPs,have been widely reported,however,those conclusions are inconsistent. This review mainly describes several important characteristics of HSPs molecular structure and function,and discusses the relationship between HSPs and meat color,tenderness,water holding capacity during postmortem aging.