研究了猪肉在冻藏期间（0、20、30、60、90、120 d，-18 ℃）品质的变化及添加蛋白酶（木瓜蛋白酶、复合蛋白酶、中性蛋白酶）腌制对冻藏肉品质的影响。实验表明，冻藏期间，肉样变暗，咀嚼性、弹性、凝聚性总体呈下降趋势（p<0.01），蒸煮损失率增加（p<0.01）；加酶腌制后，肉糜CIE L*显著提高（p<0.05），且非冻藏肉提高的百分比更显著；非冻藏肉CIE a*升高，而冻藏肉CIE a*无显著变化或略有下降（p>0.05）；生肉糜CIE b*显著升高（p<0.05），且冻藏肉提高的百分比更显著，熟肉糜CIE b*显著降低（p<0.01）；肉及肉糜质构特性均显著提高，蒸煮损失率显著降低，且酶对于冻藏肉的效果更显著（p<0.01）。实验表明，加酶腌制可以显著改善冻藏肉及其加工制品的质构特性，提高其亮度，抑制其变暗、变黄，提高其保水性，对实际加工生产起到一定的借鉴作用。

Property changes of pork during the frozen storage (0~120 d, -18 ℃) were studied. Effects of the addition of proteases (papain, neutrase and protamex) in the curing process on properties of frozen pork were also evaluated. During the frozen storage, pork became darker. Its chewiness, elasticity and cohesiveness all decreased (p<0.01), and cooking loss rate increased (p<0.01). Curing with addition of different proteases indicated that CIE L* of minced pork rose and the degree of improvement of unfrozen pork was increased (p<0.05). CIE a* of unfrozen minced pork also rose, but no significant change or a slight decrease in frozen pork (p>0.05) was found. CIE b* of minced pork increased (p<0.05) and the degree of improvement of frozen pork was lower than the unfrozen one, whereas CIE b* of cooked minced pork decreased (p<0.01). Changes in texture properties of both pork and minced pork were similar and represented ascent. Cooking loss rate was reduced and enzyme effectiveness was improved for frozen pork (p<0.01). It was suggested that addition of proteases during the curing process of minced pork could significantly improve textural properties, inhibit products becoming dark or yellow and enhance water-retaining which provided reference for meat products processing.

广东省教育部产学研结合项目（2012B091000002），广东省科技计划农业攻关项目（2012B020312001）