Abstract:The effects of adding different levels （12 U/g and 24 U/g） of lipoxygenase from Volvariella volvacea（vvLOX） on the physicochemical properties and textural characteristics of porcine meat paste formulated with 1.5% or 2.5% salt were investigated. The results showed that the addition of 12 U/g and 24 U/g vvLOX significantly increased the gel strength and water-holding capacity of the meat paste，while reducing cooking loss and juice loss. Measurements of the storage modulus （G′） further confirmed that the addition of vvLOX markedly enhanced the gel strength of the meat paste. When the salt content was 2.5%，the G′ trend of the meat paste with 12 U/g vvLOX was comparable to that of the meat paste with 1.5% salt and 24 U/g vvLOX. Observation of the three-dimensional gel network structure showed that under both salt contents，the addition of vvLOX made the gel network structure of the meat paste denser with smaller pore sizes，while reducing moisture loss and improving gel quality. These results indicate that vvLOX has potential application in improving the textural characteristics of low-salt meat products.