The aim of this study was to evaluate the effect of enzymatic impregnation by papaya latex with three different techniques (injection, immersion and high hydrostatic pressure) as a pretreatment for the tenderization process of “Chilean abalone” (C. concholepas). The impregnated latex activity was evaluated at 37 °C/1 h; 21 °C /6 h and 5 °C /24 h and quality parameters such as texture profile, water holding capacity, color and sensory analysis were analyzed. The results showed that high pressure pretreatment at 37 °C/1 h was the best treatment with a tenderization efficiency of 30.8%, a water holding capacity of 87.85 ± 0.25 g/100 g and a sensory evaluation of the hardness with a high correlation (r² = 0.927). The ranges of ΔE ranging from 5.29 to 14.50 showing how the enzymatic solutions impacted color. Finally, this research showed that the use of enzymatic impregnation improves quality parameters in comparison to the traditional mechanical tenderization.

这项研究的目的是评估木瓜乳胶酶浸法的三种不同技术（注射，浸入和高静水压）作为“智利鲍鱼”（C.conholepas）嫩化过程的预处理效果。在37℃/ 1h下评估浸渍的胶乳活性。分析了21°C / 6 h和5°C / 24 h的质量参数，如质地，持水量，颜色和感官分析。结果表明，37°C / 1 h的高压预处理是最佳的处理方法，嫩化效率为30.8％，保水量为87.85±0.25 g / 100 g，硬度的感官评价高度相关（ [R ² = 0.927）。ΔE的范围为5.29至14.50，显示了酶溶液如何影响颜色。最后，这项研究表明，与传统的机械嫩化相比，酶法浸渍可改善质量参数。