本文以猪后肘肉为原料，制备调理猪排，采用响应面回归设计探究木瓜蛋白酶嫩化调理猪排的最佳工艺条件。以木瓜蛋白酶添加量、嫩化时间和嫩化温度为嫩化因子，以剪切力和感官评价为主要衡量指标，通过单因素试验和响应曲面试验，确定调理猪排的木瓜蛋白酶最佳嫩化工艺参数。结果表明，酶添加量、嫩化时间、嫩化温度对调理猪排的剪切力、感官评价、持水力、质构均有显著性影响（p<0.05），木瓜蛋白酶可以有效降低调理猪排的剪切力，提高肉的食用品质；确定了木瓜蛋白酶嫩化调理猪排的最佳工艺：酶添加量340.00 U/g，嫩化时间15.00 min，嫩化温度49.00 ℃，在此条件下制作的调理猪排嫩度适宜，且无苦味等异味，感官评价较好，剪切力2.48 kg，感官评分90.14，为调理肉制品工业化生产中的酶嫩化技术应用奠定基础。

This manuscript took swine elbow meat as raw material to prepare conditioning pork chops. Response surface methodology was used to investigate the optimum conditions of pork chops-tenderizing by papain. Three parameters including enzyme addition, tenderization time and tenderization temperature were selected as the main tenderization conditions. Taking shear force and sensory properties as the main indexes, the best process parameters of pork chops-tenderizing by papain were determined by single factor experiment and response surface analysis. The results showed that enzyme addition, tenderization time and tenderization temperature had significant effects on the shear force, sensory properties, water holding capacity and texture of pork chops (p<0.05). Shear force could be reduced remarkably by using papain, and the quality of meat was improved. The optimal process of pork chops processing by papain tenderization was determined: enzyme dosage 340.00 U/g, tenderization time 15.00 min, tender temperature 49.00 ℃. Under these conditions, the conditioning pork chops were tender and had no bitter taste or other sensory properties, with a shear force of 2.48 kg and a sensory score of 90.14, which lay foundation for the application of enzyme tenderization technology to the industrialized production of meat products.

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