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

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

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、p H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p H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。

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, p H, 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 p H（P〈0.01）, respectively. In a word, these results suggested that Hsp27 and yak meat eating quality are highly correlated.