预制调理低嘌呤大菱鲆鱼片的制备及品质研究

孙宏; 李婷婷; 宋敏杰; 赵贵琴; 励建荣

doi:10.13386/j.issn1002-0306.2020010047

预制调理低嘌呤大菱鲆鱼片的制备及品质研究

1. 渤海大学食品科学与工程学院, 辽宁锦州 121013;
2. 大连民族大学生命科学学院, 辽宁大连 116600

基金项目:

国家自然科学基金（31471639）；国家重点研发计划课题编号（2018YFD0400601）；"十三五"国家重点研发计划蓝色粮仓科技创新重点专项（2019YFD0901702）。

详细信息

作者简介:
孙宏(1992-),女,硕士研究生,主要从事水产品贮藏加工及质量安全控制方面的研究,E-mail:sh377043579@163.com。

通讯作者:
李婷婷(1978-),女,博士,教授,主要从事水产品贮藏加工及安全控制方面的研究,E-mail:jwltt@dlnu.edu.cn

励建荣(1964-),男,博士,教授,主要从事水产品和果蔬贮藏加工、食品安全方面的研究,E-mail:lijr6491@163.com。

中图分类号: TS254
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出版历程
- 收稿日期: 2020-01-06
- 网络出版日期: 2021-01-20
- 刊出日期: 2021-01-14

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

摘要

摘要: 为满足痛风患者对高蛋白、多不饱和脂肪酸鱼片的需求，研制预制调理低嘌呤鱼片。本研究在单因素研究的基础上优化工艺条件，对鱼片进行浸泡-水煮处理，从而对嘌呤进行有效脱除，制得低嘌呤调理鱼片，并采用高效液相色谱法检测嘌呤含量。结果表明，花椒粉水溶液浸泡鱼片的最佳条件为：浸泡时间为45 min，花椒粉添加量为2%（w/V），加工方式为水煮，水煮时间为8 min。与新鲜大菱鲆相比，清水对大菱鲆鱼片进行浸泡-水煮处理之后，嘌呤含量减少58.07%；而利用花椒粉对大菱鲆进行浸泡并且水煮处理能够使嘌呤含量减少79.50%，花椒粉浸泡-水煮处理可显著降低大菱鲆中的嘌呤含量，表明浸泡结合水煮处理可用于脱除鱼片中的嘌呤，为预制调理低嘌呤大菱鲆鱼片的制备以及高尿酸人群的健康饮食提供指导意见。
- 大菱鲆鱼片 /
- 嘌呤 /
- 脱除 /
- 花椒粉 /
- 浸泡 /
- 水煮
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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