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| Effect of Packaging on Expression of Heat Shock Proteins in Lamb and Lamb Quality during Refrigeration Storage |
| MA Huimin, WANG Zhenyu, HUANG Caiyan, ZHAO Yingxin, ZHANG Dequan |
| 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 Sciences, Beijing 100193, China |
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Abstract The objective of this study was to explore changes in the expression of heat shock protein 27 (Hsp27) and 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, highoxygen 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 value, 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 down-regulated relative expression of Hsp27 and the up-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.
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2021, Vol. 35 
