为了改善马肉饼品质，在马肉中添加不同含量的木瓜蛋白酶制成马肉饼，测定马肉饼的水溶性总氮、持水力、色泽、pH、质构、感官评价以及微观结构的变化，分析了马肉饼理化特性和感官品质的相关性。结果表明，与对照组相比，添加木瓜蛋白酶后，马肉饼的水溶性总氮含量和亮度(L*)显著升高(p<0.05)，分别提高了3.76倍、3.63%；红度(a*)无显著变化(p>0.05)；解冻损失、烘焙损失、黄度(b*)、pH、硬度、弹性、咀嚼性显著降低(p<0.05)，分别降低了73.33%、27.59%、29.91%、4.03%、76.69%、38.82%、91.39%。感官评定得出添加40 U/g木瓜蛋白酶的马肉饼总体可接受度最高。扫描电镜观察发现，添加40 U/g木瓜蛋白酶的马肉饼呈现出均匀细腻、孔洞较少的三维立体网络结构。马肉饼的嫩度和烘焙损失、硬度呈显著负相关(p<0.05)，pH和嫩度、风味呈显著负相关(p<0.05)，外观和咀嚼性呈显著正相关(p<0.05)。试验结果表明木瓜蛋白酶处理可以显著提高马肉饼的保水性、总体可接受度，抑制其变暗、变黄，改善其质构特性，形成均匀细腻、孔洞较少的微观结构。马肉饼的适宜木瓜蛋白酶添加量为40 U/g，可为肉饼类制品的加工提供一定的理论依据和方法指导。

In order to improve the quality of frozen horse meat patties (FHMP), different amounts of papain were added to horse meat prior to making FHMP. The effect of papain addition on FHMP was evaluated in terms of water soluble total nitrogen, water holding capacity, color, pH, texture profile analysis, sensory evaluation, microstructure and the correlation between physico-chemical and sensory characteristics. The results showed that, compared with the control group, papain addition increased soluble total nitrogen and L* significantly (p<0.05) by 3.76 times and 3.63%, respectively, but had no signoficant effect on a* (p>0.05). Papain addition could also decrease thawing loss, baking loss, b*, pH, hardness, springiness and chewiness of FHMP significantly by 73.33%, 27.59%, 29.91%, 4.03%, 76.69%, 38.82% and 91.39%, respectively (p<0.05). Sensory evaluation showed that the overall acceptability of FHMP treated with 40 U/g papain was the highest. The scanning electron microscope of FHMP treated with 40 U/g papain indicated a three-dimensional network structure with uniform and fine pores. The tenderness of FHMP was negatively correlated with baking loss and hardness (p<0.05), and pH of FHMP was negatively correlated with tenderness and flavor (p<0.05), while the appearance of FHMP was positively correlated with chewiness (p<0.05). It was suggested that addition of proteases could significantly enhance water-retaining and overall acceptability, inhibit products becoming dark or yellow, improve textural propertiesa and form a uniform and fine pores microstructure. The results will provid a theoretical basis and a guidance method for meat patties products processing.

国家自然地区科学基金项目(31660440)