[Objective] To optimize Gadus skin water-swollen process, and interpret its mechanism therein. [Method] With Gadus skin as test materials, the influences of soaking time, sodium hydroxide concentration and soaking temperature on water-swollen rate and protein loss rate were investigated, the soaking process was optimized by orthogonal experiment to study the influence' of blanching and cold shock on the crisp degree of products. [Result] Single-factor experimental results showed that the Gadus skin water-swollen rate firstly increased and then reduced with the increase of sodium hydroxide concentration, the extension of soaking time and the rising of soaking temperature. Orthogonal experimental results showed that the water-swollen rate was the highest by soaking the Gadus skin in 0.75 g/L sodium hydroxide concentration at 25 ℃ for 2. 5 hours. And the best jsrispness was obtained after 80 ℃ water bath and 3 min soaking in cold water. [ Conclusion] The study provided references for the comprehensive utilization of Gadus skin.%[目的]为优化鳕鱼皮水发生产工艺,并尝试对水发机理进行一些理论解释.[方法]以鳕鱼皮为试验原料,以水发率和蛋白损失率为指标,考察浸泡时间、NaOH溶液浓度、浸泡温度对鱼皮水发率的影响,通过正交试验对浸泡工艺进行优化,并考察了漂烫和冷激因素对产品爽脆度的影响.[结果]单因素试验结果显示,试验研究范围内,鳕鱼皮的水发率随NaOH溶液浓度的增大、浸泡时间的延长和浸泡温度的升高而先升高后下降.正交试验结果表明,鳕鱼皮在浓度为0.75 g/L的NaOH溶液中,在25℃条件下浸泡2.5h时,鱼皮的水发率最好.并且通过80℃水浴,然后冰水浸泡3 min后得到的鱼皮具有较好的爽脆度.[结论]该研究为鳕鱼皮的综合利用提供了参考依据.
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