以新鲜鸡肉为实验对象，分析不同木瓜蛋白酶添加量(占腌制液质量0%、0.06%、0.12%、0.18%、0.24%)对鸡肉湿腌过程中传质动力学、硬度以及压榨损失的影响。研究表明：添加木瓜蛋白酶对鸡肉湿腌过程中的传质动力学参数具有显著影响，随着腌制液中酶浓度的增加，鸡肉的水分变化Δwidth=20,height=14,dpi=110、盐分变化Δwidth=31,height=17,dpi=110以及总重变化Δwidth=17,height=14,dpi=110不断增加，腌制9 h内水分盐分快速渗透；硬度降低；压榨损失随着腌制时间的延长有一定降低；腌制过程中鸡肉的Δwidth=20,height=14,dpi=110、Δwidth=31,height=17,dpi=110、Δwidth=17,height=14,dpi=110值与腌制时间t0.5具有很好的相关性(R2≥0.902)，较好的适用于本研究；酶浓度0.18%与0.24%时鸡肉腌制有效扩散系数De最大(1.02×10-9)；表明腌制液中添加木瓜蛋白酶可以有效提高肉制品腌制速率。

Fresh chicken was used as experimental object to analyze the effects of different papain levels (0%,0.06%,0.12%,0.18%,0.24%) on the mass transfer kinetics, hardness and press loss influences. Results showed that the addition of papain has a significant effect on the mass transfer kinetic parameters during wet pickling of chicken. With the increase of enzyme concentration in pickling solution, the changes of water content, salt content and total weight of chicken meat increased continuously. During 9 h of pickling, water and salt penetrated rapidly into chicken meat to reduce its hardness. Squeezing loss slightly lowered with pickling time extending. The curing process of chicken′s Δwidth=23,height=17,dpi=110，Δwidth=35,height=17,dpi=110，Δwidth=20,height=17,dpi=110 and curing time t0.5 had good correlations (R2≥0.902), and were more suitable for this study. The maximum effective diffusion coefficient De (1.02×10-9) of chicken marinated at 0.18% and 0.24% of enzyme concentrations indicated that the addition of papain could improve the curing rate of meat products effectively.