该研究以狮头鹅为原料，以未处理鹅肉为对照组（CK），木瓜蛋白酶（Papain, E）、静态超高压（High Hydrostatic Pressure, HHP）、静态超高压（HHP）联合木瓜蛋白酶(E)-HHP+E处理的鹅肉为对照组，不同处理鹅肉在4 ℃贮藏条件下，贮藏期内的色泽、pH值、蒸煮损失率、嫩度、脂质氧化（TBARS）、总挥发性盐基氮含量（total volatile basic nitrogen, TVB-N）、菌落总数的品质特性进行分析。结果表明，与CK对照比较，在0~12 d的贮藏期，300 MPa条件下鹅肉的a*、b*值变化规律与空白对照组相同，L*值随贮藏时间的延长逐渐接近空白对照组；HHP+E处理的鹅肉的剪切力明显低于其他三组，pH值的变化与空白对比，变化趋势基本相同，证明了HHP+E处理保持鹅肉良好的嫩度作用且处在可接受的范围内。经HHP处理促进TBARS值的升高，而HHP+E处理处理有效缓解了这种脂质氧化升高趋势。综上所述，在4 ℃贮藏条件下，经300 MPa-15 min辅助酶法技术处理条件下贮藏12 d后，TBARS的值为0.35 mg/kg、TVB-N的值为9.18 mg/100 g、微生物菌落总数为6.47 lg CFU/g，符合鲜肉的一般建议标准。因此，超高压辅助酶法嫩化处理不仅改善鹅肉嫩度，同时有利于提高鹅肉贮藏过程中的品质，为鹅肉的现代化加工和保鲜技术提供参考。

Untreated lionhead goose meat was used as the control group (CK), whereas three experimental groups were formed by treating lionhead goose meat with papain (E), conducting high hydrostatic pressure (HHP) treatment, and combining HHP and E treatments (HHP+E). The quality characteristics of goose meat subjected to different treatments during the storage period (at 4 ℃) were analyzed. The color, pH, cooking loss rate, tenderness, lipid oxidation (thiobarbituric acid reactive substances [TBARS] value), total volatile basic nitrogen (TVB-N) content, and total number of colonies, were determined. The results showed that during the storage period of 0-12 days, the a* and b* value changes of goose meat under 300 MPa were similar to those of the CK group, and the L* value gradually approached that of the CK as the storage duration increased. The shear force of goose meat treated with HHP+E was significantly lower than that of the other three groups, and changes in the pH of the HHP+E were similar to those of the CK group. These results confirmed that HHP+E treatment maintained the texture of goose meat within the acceptable range. HHP treatment promoted an increase in the TBARS value, whereas increased lipid oxidation was alleviated by HHP+E. In summary, after 12 days of storage at 4 ℃, for goose meat subjected to HHP+E treatment (300 MP/15 min), the TBARS value was 0.35 mg/kg, TVB-N content was 9.18 mg/100 g, and total number of microbial colonies was 6.47 lg CFU/g. These values are consistent with the general recommended standards for fresh meat. Therefore, HHP+E tenderization treatment not only improves the tenderness of goose meat but also contributes to the enhanced quality of goose meat during storage. These findings provide a reference for the modern processing and preservation technology of goose meat.

广东省现代农业产业共性关键技术研发创新团队建设项目（2023KJ117；2024KJ117）；广东省基础与应用基础研究基金项目（2019B1515210018）；博罗县预制菜产业园新产品研发及关键技术研究服务项目（2023003）；揭阳市科技计划项目（Dzxny010）