Preparation and Quality of Pre-conditioned Low Purine Turbot Fillet

To meet the needs of gout patients for high-protein,polyunsaturated fatty acid fish fillets,prefabricated conditioning low-purine fish fillets were developed. In this study,the process conditions were optimized on the basis of single-factor research,and the fish fillets were immersed and boiled to effectively remove purines to prepare low-purine conditioning fish fillets,and the high-purity liquid chromatography was used to detect the purine content. The results showed that the best conditions for immersing fish fillet in aqueous solution of Zanthoxylum bungeanum were:Soaking time was 45 min,the aqueous solution of Zanthoxylum bungeanum added was 2%(w/V),the processing method was boiling,and the boiling time was 8 min. Compared with fresh turbot,the purine content was reduced by 58.07% after soaking-boiling the turbot fillet in fresh water.And soaking the pomfret with Zanthoxylum bungeanum powder and boiled treatment could reduce the purine content by 79.50%,Zanthoxylum bungeanum immersion-boiled treatment could significantly reduce the purine content in turbot,which indicated that immersion combined with boiled treatment could be used to remove purine in fish fillets,for the preparation of low-purine turbot fillet,and providing guidance on healthy diets for people with uric acid.