Preparation and Quality of Pre-conditioned Low Purine Turbot Fillet

SUN Hong; LI Tingting; SONG Minjie; ZHAO Guiqin; LI Jianrong

doi:10.13386/j.issn1002-0306.2020010047

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 58-62,69. > DOI: 10.13386/j.issn1002-0306.2020010047

SUN Hong, LI Tingting, SONG Minjie, ZHAO Guiqin, LI Jianrong. Preparation and Quality of Pre-conditioned Low Purine Turbot Fillet[J]. Science and Technology of Food Industry, 2021, 42(2): 58-62,69. DOI: 10.13386/j.issn1002-0306.2020010047

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Preparation and Quality of Pre-conditioned Low Purine Turbot Fillet

1. School of Food Science and Engineering, Bohai University, Jinzhou 121013, China;
2. School of Life Science, Dalian University for Nationalities, Dalian 116600, China

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Received Date: January 06, 2020
Available Online: January 20, 2021

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Abstract

Abstract

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.
- turbot fillet,
- purine,
- removed,
- pepper powder,
- soaked,
- boiled with water

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References (31)

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