宰后藏羊肉Hsp70表达量变化及其与肉品质相关性分析

Correlation Analysis between Heat Shock Protein 70 Expression and Eating Quality during Postmortem Aging of Oula Tibetan Sheep Meat

为研究欧拉藏羊肉宰后成熟过程背最长肌中热休克蛋白Hsp70表达量的变化及其与肉品质间的关系,选取了24头甘南欧拉藏母羊,宰后在4℃环境中成熟,在成熟过程的不同时间点(2、12、24、48、72、120、168 h)进行pH值、L~*、a~*、b~*、剪切力、系水率、肌原纤维小片化指数(MFI)、糖原含量、Hsp70表达量的测定,并进行Hsp70表达量与肉品质指标的相关性分析。结果表明:Hsp70表达量与MFI呈极显著负相关(P<0.01),与L~*呈显著负相关(P<0.05),与剪切力、糖原含量呈显著正相关(P<0.05),与系水率呈极显著正相关(P<0.01)。

The 70kDa heat shock protein （Hsp70） is a molecular chaperone that participates in various cellular processes, the role and significance of Hsp70 in postmortem muscle still remains unclear. The objective was to evaluate the relationship between the expression of heat shock protein 70 （Hsp70） and eating quality of Oula Tibetansheep meat during postmortem aging. Totally 24 female Oula Tibetan sheep in Gannan were slaughtered at 4℃ to aging,and then the pH value, chromaticity, shear force, WHC, MFI, glycogen and Hsp70 concentration were determined during postmortem aging, and the relationship between Hsp70 and eating quality was determined. Statistical analysis indicated that Hsp70 level had significant negative correlation with MFI （P〈0.01） and L＊（P〈0.05）, while it was significantly and positively correlated with shear force, glycogen（P〈0.05） and WHC （P〈0.01）, respectively. The results suggested that Hsp70 may be involved in postmortem meat quality development. The research result can provide an important theoretical basis for the improvement of the quality of the Tibetan sheep meat during postmortem.