鳕鱼鱼皮水发工艺及机理研究

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2.5 h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。

Process and Mechanism of Water-swollen Gadus Skin

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 crispness 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.