Turkey meat depurination method adopting three-physical-field thermal processing and double-enzyme simulated digestion

Abstract

The invention discloses a turkey meat depurination method based on three-physical-field thermal processing and double-enzyme simulated digestion. The method comprises the following steps: cleaning fresh turkey meat, and absorbing moisture on the surface of the turkey meat by using kitchen special paper to obtain fresh turkey meat to be processed; the method comprises the following steps: putting a to-be-processed turkey meat pie into a micro steaming and baking integrated machine, carrying out microwave hot processing, then continuously carrying out high-temperature steam processing, then carrying out infrared hot processing to obtain first-time depurinated turkey meat, and then carrying out double-enzyme digestion treatment on the depurinated turkey meat to obtain second-time depurinated turkey meat. The three thermal processing modes are combined with double-enzyme digestion treatment to form the depurination method based on three-physical-field thermal processing and double-enzyme simulated digestion. The processing method provided by the invention has the effect of reducing the content of purine in the turkey meat, can be used for making low-purine turkey meat, and provides an experimental basis and a scientific basis for research on reduction of the content of purine in food through thermophysical field processing and an enzyme method.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an efficient depurination method for turkey meat based on three-physical field thermal processing and double-enzyme simulated digestion. Background Art

[0002] With the popularization of healthy eating concepts, reducing the purine content in food has become an important topic in food science research. As a product of nucleic acid decomposition metabolism, excessive intake of purine is closely related to metabolic diseases such as gout and hyperuricemia. Therefore, the development of efficient and safe depurination technology is of great significance for improving food safety and preventing related diseases.

[0003] Existing depurine methods, such as boiling, adsorption, salting-out-adsorption, alkali treatment, ultrasonic treatment and microecological methods, all have limitations to varying degrees. Although boiling is simple and easy, it can easily lead to the loss of nutrients and is not suitable for people who prefer non-boiled food; although methods such as adsorption can remove some purines, their efficiency and safety need to be improved; although alkali treatment has a significant depurine effect, it will destroy food nutrition and even produce toxic byproducts, threatening human health.

[0004] Among purine substances, adenine and guanine are derived from the decomposition of nucleic acids, while hypoxanthine and xanthine are key intermediates in the degradation of nucleotides. In the process of uric acid production, these purines are converted into uric acid through enzymatic reactions. In particular, hypoxanthine and xanthine contribute more significantly to the increase in uric acid levels because they are closer to the uric acid production step. Therefore, effectively removing hypoxanthine and xanthine from food is crucial to controlling uric acid levels.

[0005] Turkey, as a nutritious and delicious poultry meat, is highly praised for its high protein and low cholesterol characteristics. However, the purine content in turkey meat poses a certain dietary challenge for certain health groups, such as gout patients and people with high uric acid. In order to meet the health needs of this group of people while maintaining the original nutritional value of turkey meat, it is particularly important to develop efficient and safe depurination technology. In view of the shortcomings of the prior art, the present invention proposes an innovative turkey depurination method, which combines three-physical field thermal processing with dual enzyme simulated digestion technology. The method first utilizes the three-physical field thermal processing technology to destroy the structure of purine in turkey meat through the action of the physical field, making it easier to be enzymatically hydrolyzed; then, the dual enzyme simulated digestion technology is used to degrade the purine molecules into harmless or low-toxic products by the catalytic action of the enzyme. By optimizing the combination of technologies and parameter settings, the present invention not only achieves the efficient removal of total purines, especially hypoxanthine, in turkey meat, but also retains the nutritional components of turkey meat to the maximum extent.

[0006] In summary, the present invention provides an efficient, safe and flexible method for depurinating turkey meat, which aims to meet the special dietary needs of patients with hyperuricemia and gout, while promoting the innovation and progress of food processing technology. Summary of the invention

[0007] In response to the problems existing in the prior art, the present invention aims to provide a turkey depurination method using three-physical field thermal processing and dual-enzyme simulated digestion to solve the problems of nutrient loss and production of toxic by-products caused by traditional depurination methods. The method aims to achieve efficient and safe removal of purine components, especially hypoxanthine, from turkey through the organic combination of physical fields and bio-enzyme technology while retaining the nutritional value of the food.

[0008] The purpose of the present invention is achieved by at least one of the following technical solutions.

[0009] The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion provided by the present invention comprises the following steps: (1) Wash, peel and debone fresh turkey legs, then use kitchen paper to absorb moisture from the surface of the turkey meat to obtain the turkey meat to be processed by heat treatment; (2) placing the turkey meat patties to be heated in step (1) in a microwave oven, placing a temperature probe in the center of the turkey meat, and setting a microwave program for heating; (3) After the microwave heating program, immediately set the microwave oven program to the steam heating program for processing; (4) After the steam heating program, immediately set the microwave oven program to the infrared heating program for processing; (5) After the infrared heating process, the heat-treated turkey meat is immediately placed in the digestive juice for digestion.

[0010] Furthermore, the turkey meat to be heat-processed is placed in a ceramic baking tray, the power of the medium-intensity heating program in step (2) is 1600-1800 W, the program operating temperature is 130-150°C, the operating frequency is 2400-2500 MHz, the operating time is 15-30s, and the center temperature of the turkey meat increases from 20-25°C to 38-41°C.

[0011] Furthermore, the turkey meat to be heat-processed is placed in a ceramic baking tray, the power of the steam heating program in step (3) is 1400-1600 W, the program operating temperature is 135-145°C, the operating time is 230-250 s, and the core temperature of the turkey meat rises from 38-41°C to 52-56°C.

[0012] Furthermore, the turkey meat to be heat-processed is placed in a ceramic baking tray, and the power of the high-temperature infrared heating program in step (4) is 1450-1650 W, the operating temperature is 135°C-145°C, the operating time is 170-190 s, and the center temperature of the patty rises from 52-56°C to 72-75°C.

[0013] Furthermore, the enzymes in the double enzyme digestion in step (5) are digestive enzymes pepsin and trypsin, the pepsin digestion time is 55-65 min, and the trypsin digestion time is 170-190 min.

[0014] Compared with the prior art, the present invention has the following advantages and beneficial effects: 1. Compared with the traditional single physical field or chemical method, the synergistic effect of the three physical fields in the method provided by the present invention can more effectively destroy the cell structure of the biomaterial and promote the release and decomposition of purines. At the same time, the dual enzyme simulated digestion further accelerates this process, significantly improving the depurination efficiency.

[0015] 2. Three-field thermal processing can usually complete the depurination process at a lower temperature and in a shorter time, reducing the damage to the quality of raw materials (such as color, taste, aroma, tissue state and taste, etc.) caused by high-temperature and long-term treatment. Dual enzyme simulated digestion also helps to maintain the natural properties of raw materials with its mild and efficient characteristics. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a bar graph of purine content of raw turkey meat and turkey meat patties processed by the three physical fields combination of microwave + steam + infrared heat processing in Example 1-3.

[0017] Figure 2 It is a graph of purine content in turkey meat after processing with three physical fields in different orders in Example 1 and Comparative Examples 1-3.

[0018] Figure 3 It is a graph of purine content of turkey meat after dual physical field combination processing in different orders of comparative examples 4-7.

[0019] Figure 4 This is a graph showing the purine content of turkey meat after microwave heat processing at different intensities in Comparative Examples 8-10.

[0020] Figure 5 This is a graph showing the purine content of turkey meat after steam heat processing at different temperatures in Comparative Examples 11-13.

[0021] Figure 6 It is a graph showing the purine content of turkey meat after infrared heat processing at different temperatures in Comparative Examples 14-16.

[0022] Figure 7It is a sensory evaluation diagram of turkey purine after Example 1 and processing with different physical field combinations.

[0023] Figure 8 It is a graph of the depurine content of turkey meat after double enzyme treatment in Example 1 and the untreated control.

[0024] Fig. 9 It is a graph of uric acid content produced in turkey meat after double enzyme treatment in Example 1 and untreated control. DETAILED DESCRIPTION

[0025] The specific implementation of the present invention is further described below in conjunction with the accompanying drawings and examples, but the implementation and protection of the present invention are not limited thereto. It should be noted that if there are processes that are not particularly described in detail below, they can be implemented or understood by those skilled in the art with reference to the prior art. If the manufacturer of the reagents or instruments used is not indicated, they are deemed to be conventional products that can be purchased commercially.

[0026] Example 1 The method for depurinating turkey meat based on three-physical field thermal processing comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed by superposition of three physical fields (medium-intensity microwave + 140°C steam heating + 140°C infrared heating) until the center temperature of the turkey meat reached 70°C, wherein the medium-intensity microwave processing method was the first physical field, the microwave power was 1700 W, the operating frequency was 2450 MHz, the operating time was 20 s, and the center temperature of the turkey meat increased from 25°C to 40°C; the steam processing method was the second physical field, the power of the steam heat processing was 1500 W, the heating temperature was 140°C, the operating time was 240 s, and the center temperature of the turkey meat increased from 40°C to 56°C; the high-temperature infrared processing method was the third physical field, the power of the infrared heat processing was 1550 W, the heating temperature was 140°C, the operating time was 180 s, the center temperature of the turkey meat increased from 56°C to 70°C, and the first depurinated turkey meat was obtained. Take 0.2 g of the low-purine turkey meat sample obtained after the above processing, add 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) and hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and containing 0.2 mol / L potassium dihydrogen phosphate, 0.52 mmol / L sodium pentane sulfonate mixed solution, the solvent of the mixed solution is ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the content of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0027] Table 1 Parameters of turkey meat processed by three physical fields

[0028] Example 2 The method for depurinating turkey meat based on three-physical field thermal processing comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed by superposition of three physical fields (medium-intensity microwave + 135°C steam heating + 145°C infrared heating) until the center temperature of the turkey meat reached 70°C, wherein the medium-intensity microwave processing method was the first physical field, the microwave power was 1600 W, the operating frequency was 2440 MHz, the operating time was 30 s, and the center temperature of the turkey meat increased from 22°C to 40°C; the steam processing method was the second physical field, the power of the steam heat processing was 1450 W, the heating temperature was 135°C, the operating time was 250 s, and the center temperature of the turkey meat increased from 40°C to 57°C; the high-temperature infrared processing method was the third physical field, the power of the infrared heat processing was 1650 W, the heating temperature was 145°C, the operating time was 170 s, the center temperature of the turkey meat increased from 57°C to 70°C, and the first depurinated turkey meat was obtained. Take 0.2 g of the low-purine turkey meat sample obtained after the above processing, add 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) and hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and containing 0.2 mol / L potassium dihydrogen phosphate, 0.52 mmol / L sodium pentane sulfonate mixed solution, the solvent of the mixed solution is ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, centrifuged at 8445 × g at 4°C for 10 min, the supernatant was filtered through a 0.22 μm aqueous phase filter, and analyzed by high performance liquid chromatography to determine the content of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0029] Table 2 Parameters of turkey meat processed by three physical fields

[0030] Example 3 The method for depurinating turkey meat based on three-physical field thermal processing comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed by superposition of three physical fields (medium-intensity microwave + 145°C steam heating + 135°C infrared heating) until the center temperature of the turkey meat reached 70°C, wherein the medium-intensity microwave processing method was the first physical field, the microwave power was 1800 W, the operating frequency was 2460 MHz, the operating time was 15 s, and the center temperature of the turkey meat increased from 22°C to 41°C; the steam processing method was the second physical field, the power of the steam heat processing was 1600 W, the heating temperature was 145°C, the operating time was 230 s, and the center temperature of the turkey meat increased from 41°C to 58°C; the high-temperature infrared processing method was the third physical field, the power of the infrared heat processing was 1450 W, the heating temperature was 135°C, the operating time was 190 s, the center temperature of the turkey meat increased from 58°C to 70°C, and the first depurinated turkey meat was obtained. Take 0.2 g of the low-purine turkey meat sample obtained after the above processing, add 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) and hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and containing 0.2 mol / L potassium dihydrogen phosphate, 0.52 mmol / L sodium pentane sulfonate mixed solution, the solvent of the mixed solution is ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the content of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0031] Table 3 Parameters of turkey meat processed by three physical fields

[0032] Example 4 The sensory evaluation standard of turkey meat after three-physical field processing includes the following steps: Eight evaluators with certain professional backgrounds were selected to conduct sensory evaluation on the turkey meat processed in the physical field. The evaluation criteria of the food are as follows.

[0033] Table 4 Sensory evaluation standards for turkey meat

[0034] Example 5 The method for secondary release of turkey purine based on the double enzyme method comprises the following steps: Accurately weigh 5 g of minced purine-reducing physical field processed turkey sample into a 50 mL centrifuge tube, add 4 mL SSF1.25× and 1 mL distilled water and place in a 37°C constant temperature shaker. The second stage, gastric digestion for 60 min. Add 8 mL SGF 1.25×, 0.667 mL pepsin solution, and 0.48 mL gastric lipase solution to the system after oral digestion, and adjust the pH to 3. The third stage: intestinal digestion for 180 min. Add 8 mL SIF 1.25×, 5 mL trypsin solution, and 3 mL bile salt solution to the system after gastric digestion, and adjust the pH to 7. The enzyme activities of pepsin, gastric lipase, and trypsin are 15000, 30000, and 250 U / mg, respectively. The system after in vitro simulated digestion was centrifuged at 8000 g and 4°C for 10 min and the supernatant A was collected. Take part of the supernatant A and mix it with 60% perchloric acid at a ratio of 10:1 v / v (the final concentration of perchloric acid is about 10:1). Then centrifuge at 8000 g and 4°C for 10 min to collect the supernatant B. HPLC is used to determine the purine concentration in the supernatant B. The purine content released into the solution after simulated digestion of the food is obtained by conversion. The degree of purine release can also be further obtained. The specific calculation formula is as follows: W= ×100 (3-1) DR= ×100 (3-2) In formula (3-1), W represents the purine content of 100 g dry weight turkey meat that can be released into the digestive juice after simulated digestion, mg / 100 g; C B represents the purine concentration in supernatant B, mg / L; V represents the volume of the digestion endpoint solution, 40 mL; m represents the dry weight corresponding to 5 g of sample.

[0035] In formula (3-2), M represents the total amount of purine obtained from 100 g of turkey meat after purine reduction physical field processing. DR represents the secondary release degree of purine, that is, the proportion of free purine that can be released into the digestive juice after simulated digestion of turkey meat to the total amount of purine in food.

[0036] Example 6 The method for secondary release of turkey purine based on the double enzyme method comprises the following steps: Accurately weigh 5 g of minced purine-reducing physical field processed turkey sample into a 50 mL centrifuge tube, add 4 mL SSF1.25× and 1 mL distilled water and place in a 37°C constant temperature shaker. The second stage, gastric digestion for 55 min. Add 8 mL SGF 1.25×, 0.667 mL pepsin solution, and 0.48 mL gastric lipase solution to the system after oral digestion, and adjust the pH to 3. The third stage: intestinal digestion for 190 min. Add 8 mL SIF 1.25×, 5 mL trypsin solution, and 3 mL bile salt solution to the system after gastric digestion, and adjust the pH to 7. The enzyme activities of pepsin, gastric lipase, and trypsin are 15000, 30000, and 250 U / mg, respectively. The system after in vitro simulated digestion was centrifuged at 8000 g and 4°C for 10 min and the supernatant A was collected. Take part of the supernatant A and mix it with 60% perchloric acid at a ratio of 10:1 v / v (the final concentration of perchloric acid is about 10:1). Then centrifuge at 8000 g and 4°C for 10 min to collect the supernatant B. HPLC is used to determine the purine concentration in the supernatant B. The purine content released into the solution after simulated digestion of the food is obtained by conversion. The degree of purine release can also be further obtained. The specific calculation formula is as follows: W= ×100 (3-1) DR= ×100 (3-2) In formula (3-1), W represents the purine content of 100 g dry weight turkey meat that can be released into the digestive juice after simulated digestion, mg / 100 g; C B represents the purine concentration in supernatant B, mg / L; V represents the volume of the digestion endpoint solution, 40 mL; m represents the dry weight corresponding to 5 g of sample.

[0037] In formula (3-2), M represents the total amount of purine obtained from 100 g of turkey meat after purine reduction physical field processing. DR represents the secondary release degree of purine, that is, the proportion of free purine that can be released into the digestive juice after simulated digestion of turkey meat to the total amount of purine in food.

[0038] Example 7 The method for secondary release of turkey purine based on the double enzyme method comprises the following steps: Accurately weigh 5 g of minced purine-reducing physical field processed turkey sample into a 50 mL centrifuge tube, add 4 mL SSF1.25× and 1 mL distilled water and place in a 37°C constant temperature shaker. The second stage, gastric digestion for 65 min. Add 8 mL SGF 1.25×, 0.667 mL pepsin solution, and 0.48 mL gastric lipase solution to the system after oral digestion, and adjust the pH to 3. The third stage: intestinal digestion for 170 min. Add 8 mL SIF 1.25×, 5 mL trypsin solution, and 3 mL bile salt solution to the system after gastric digestion, and adjust the pH to 7. The enzyme activities of pepsin, gastric lipase, and trypsin are 15000, 30000, and 250 U / mg, respectively. The system after in vitro simulated digestion was centrifuged at 8000 g and 4°C for 10 min and the supernatant A was collected. Take part of the supernatant A and mix it with 60% perchloric acid at a ratio of 10:1 v / v (the final concentration of perchloric acid is about 10:1). Then centrifuge at 8000 g and 4°C for 10 min to collect the supernatant B. HPLC is used to determine the purine concentration in the supernatant B. The purine content released into the solution after simulated digestion of the food is obtained by conversion. The degree of purine release can also be further obtained. The specific calculation formula is as follows: W= ×100 (3-1) DR= ×100 (3-2) In formula (3-1), W represents the purine content of 100 g dry weight turkey meat that can be released into the digestive juice after simulated digestion, mg / 100 g; C B represents the purine concentration in supernatant B, mg / L; V represents the volume of the digestion endpoint solution, 40 mL; m represents the dry weight corresponding to 5 g of sample.

[0039] In formula (3-2), M represents the total amount of purine obtained from 100 g of turkey meat after purine reduction physical field processing. DR represents the secondary release degree of purine, that is, the proportion of free purine that can be released into the digestive juice after simulated digestion of turkey meat to the total amount of purine in food.

[0040] Example 8 The depurinated three-physical field processed turkey meat produces uric acid after double enzyme digestion, including the following steps: A mother liquor with an XO enzyme activity of 1 U / mL was selected and added to supernatant A (Example 4) to make a final XO concentration of 0.1 U / mL. After vortex mixing, the mixture was incubated at 37°C for 45 min. After the incubation, the enzyme was inactivated in a boiling water bath for 10 min. After cooling to room temperature, the mixture was centrifuged at 8000 g and 4°C for 10 min. The supernatant was analyzed by the HPLC method in Example 1.

[0041] Comparative Example 1 The method for depurinating turkey meat by three-physical field thermal processing comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed by superposition of three physical fields (140°C steam heating + medium-intensity microwave + 140°C infrared heating) until the center temperature of the turkey meat reached 70°C, wherein the steam heat processing method was the first physical field, the power was 1500 W, the operating temperature was 140°C, the operating time was 240 s, and the center temperature of the turkey meat increased from 25°C to 40°C; the medium-intensity microwave heat processing method was the second physical field, the microwave processing power was 1700 W, the operating frequency was 2450 MHz, the operating time was 20 s, and the center temperature of the turkey meat increased from 40°C to 56°C; the infrared heat processing was the third physical field, the infrared heat processing power was 1550 W, the operating temperature was 140°C, the operating time was 180 s, the center temperature of the turkey meat increased from 56°C to 70°C, and the first depurinated turkey meat was obtained. Take 0.2 g of the low-purine turkey meat sample obtained after the above processing, add 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) and hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and containing 0.2 mol / L potassium dihydrogen phosphate, 0.52 mmol / L sodium pentane sulfonate mixed solution, the solvent of the mixed solution is ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the content of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0042] Table 5 Parameters of turkey meat processed by three physical fields

[0043] Comparative Example 2 The method for depurinating turkey meat by three-physical field thermal processing comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed by superposition of three physical fields (140°C steam heating + 140°C infrared heating + medium-intensity microwave heating) until the center temperature of the turkey meat reached 70°C, wherein the steam processing method was the first physical field, the steam processing power was 1500 W, the operating temperature was 140°C, the operating time was 240 s, and the center temperature of the turkey meat increased from 25°C to 40°C; the infrared processing method was the second physical field, the infrared processing power was 1550 W, the operating temperature was 140°C, the operating time was 180 s, and the center temperature of the turkey meat increased from 40°C to 56°C; the microwave processing method was the third physical field, the microwave processing power was 1700 W, the operating frequency was 2450 MHz, and the operating time was 20 s, the center temperature of the turkey meat increased from 56°C to 70°C, and the first depurinated turkey meat was obtained. Take 0.2 g of the low-purine turkey meat sample obtained after the above processing, add 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) and hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and containing 0.2 mol / L potassium dihydrogen phosphate, 0.52 mmol / L sodium pentane sulfonate mixed solution, the solvent of the mixed solution is ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the content of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0044] Table 6 Parameters of turkey meat processed by three physical fields

[0045] Comparative Example 3 The method for depurinating turkey meat by three-physical field thermal processing comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed by superposition of three physical fields (140°C infrared heating + 140°C steam heating + medium-intensity microwave) until the center temperature of the turkey meat reached 70°C, wherein the infrared heating processing method was the first physical field, the power of the infrared processing was 1550 W, the operating temperature was 140°C, the operating time was 180 s, and the center temperature of the turkey meat increased from 25°C to 40°C; the steam processing method was the second physical field, the power of the steam processing was 1500 W, the operating temperature was 140°C, the operating time was 240 s, and the center temperature of the turkey meat increased from 40°C to 56°C; the microwave processing method was the third physical field, the power of the microwave processing was 1700 W, the operating frequency was 2450 MHz, and the operating time was 20 s, the center temperature of the turkey meat increased from 56°C to 70°C, and the first depurinated turkey meat was obtained. Take 0.2 g of the low-purine turkey meat sample obtained after the above processing, add 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) and hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and containing 0.2 mol / L potassium dihydrogen phosphate, 0.52 mmol / L sodium pentane sulfonate mixed solution, the solvent of the mixed solution is ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the content of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0046] Table 7 Parameters of turkey meat processed by three physical fields

[0047] Comparative Example 4 The dual physical field thermal processing method for depurinating turkey meat comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed with dual physical fields (medium-intensity microwave + 140℃ infrared) until the center temperature of the turkey meat reached 70℃, wherein the microwave processing power was 1700 W, the operating frequency was 2450 MHz, the operating time was 30 s, and the center temperature of the turkey meat increased from 25℃ to 50℃; the infrared processing power was 1550 W, the operating temperature was 140℃, the operating time was 510 s, and the center temperature of the turkey meat increased from 50℃ to 70℃, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0048] Table 8 Parameters of turkey meat processed by dual physical field combination

[0049] Comparative Example 5 The dual physical field thermal processing method for depurinating turkey meat comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed with dual physical fields (140℃ steam + 140℃ infrared) until the center temperature of the turkey meat reached 70℃, wherein the power of steam processing was 1500 W, the operating temperature was 140℃, the operating time was 300 s, and the center temperature of the turkey meat increased from 25℃ to 45℃; the power of infrared processing was 1550 W, the operating temperature was 140℃, the operating time was 210 s, and the center temperature of the turkey meat increased from 45℃ to 70℃, thus obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, the sample was centrifuged at 8445× g for 10 min at 4°C, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0050] Table 9 Parameters of turkey meat processed by dual physical field combination

[0051] Comparative Example 6 The dual physical field thermal processing method for depurinating turkey meat comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed with dual physical fields (140°C steam + medium-intensity microwave) until the center temperature of the turkey meat reached 70°C, wherein the power of steam processing was 1500 W, the operating temperature was 140°C, the operating time was 300 s, and the center temperature of the turkey meat increased from 25°C to 50°C; the power of microwave processing was 1700 W, the operating frequency was 2450 MHz, the operating time was 30 s, and the center temperature of the turkey meat increased from 50°C to 70°C, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0052] Table 10 Parameters of turkey meat processed by dual physical field combination

[0053] Comparative Example 7 The dual physical field thermal processing method for depurinating turkey meat comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed with dual physical fields (140℃ infrared + medium-intensity microwave) until the center temperature of the turkey meat reached 70℃, wherein the power of infrared processing was 1550 W, the operating temperature was 140℃, the operating time was 510 s, and the center temperature of the turkey meat increased from 25℃ to 50℃; the power of microwave processing was 1700 W, the operating frequency was 2450 MHz, the operating time was 30 s, and the center temperature of the turkey meat increased from 50℃ to 70℃, thus obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0054] Table 11 Parameters of turkey meat processed by dual physical field combination

[0055] Comparative Example 8 The method for depurinating turkey meat by microwave heating comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (low-intensity microwave heating) until the center temperature of the turkey meat reached 70°C, wherein the power of the microwave heat processing was 1700 W, the operating time was 300 s, and the center temperature of the turkey meat increased from 25°C to 70°C, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0056] Table 12 Parameters of turkey meat processed by single physical field combination

[0057] Comparative Example 9 The method for depurinating turkey meat by microwave heating comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (medium-intensity microwave heating) until the center temperature of the turkey meat reached 70°C, wherein the power of the microwave heat processing was 1700 W, the operating time was 90 s, and the center temperature of the turkey meat increased from 25°C to 70°C, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0058] Table 13 Parameters of turkey meat processed by single physical field combination

[0059] Comparative Example 10 The method for depurinating turkey meat by microwave heating comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (high-intensity microwave heating) until the center temperature of the turkey meat reached 70°C, wherein the power of the microwave heat processing was 1700 W, the operating time was 40 s, and the center temperature of the turkey meat increased from 25°C to 70°C, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0060] Table 14 Parameters of turkey meat processed by single physical field combination

[0061] Comparative Example 11 The steam-heated turkey depurination method comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (100°C steam heating) until the center temperature of the turkey meat reached 70°C, wherein the power of the steam heat processing was 1500W, the operating time was 600 s, the operating temperature was 100°C, and the center temperature of the turkey meat increased from 25°C to 70°C, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0062] Table 15 Parameters of turkey meat processed by single physical field combination

[0063] Comparative Example 12 The steam-heated turkey depurination method comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (120℃ steam heating) until the center temperature of the turkey meat reached 70℃, wherein the power of the steam heat processing was 1500W, the operating time was 588 s, the operating temperature was 120℃, and the center temperature of the turkey meat increased from 25℃ to 70℃, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0064] Table 16 Parameters of turkey meat processed by single physical field combination

[0065] Comparative Example 13 The steam-heated turkey depurination method comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (140°C steam heating) until the center temperature of the turkey meat reached 70°C, wherein the power of the steam heat processing was 1500 W, the operating time was 570 s, the operating temperature was 140°C, and the center temperature of the turkey meat increased from 25°C to 70°C, thereby obtaining the turkey meat that had undergone the first depurination. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve the purine under the assistance of ultrasound, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0066] Table 17 Parameters of turkey meat processed by single physical field combination

[0067] Comparative Example 14 The infrared heating method for depurinating turkey meat comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (100 ℃ infrared heating) until the center temperature of the turkey meat reached 70 ℃, wherein the power of the upper and lower tube hot air processing was 1550 W, the operating time was 2640 s, the hot air temperature was 100 ℃, and the center temperature of the turkey meat increased from 25 ℃ to 70 ℃, thus obtaining the turkey meat that had undergone the first depurine treatment. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0068] Table 18 Parameters of turkey meat processed by single physical field combination

[0069] Comparative Example 15 The infrared heating method for depurinating turkey meat comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the meat pie, and the turkey meat was processed with a single physical field (120 ℃ infrared heating) until the center temperature of the turkey meat reached 70 ℃, wherein the power of the upper and lower tube hot air processing was 1550 W, the running time was 1650 s, the hot air temperature was 120 ℃, and the center temperature of the turkey meat increased from 25 ℃ to 70 ℃, thus obtaining the turkey meat that had undergone the first depurine treatment. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0070] Table 19 Parameters of turkey meat processed by single physical field combination

[0071] Comparative Example 16 The infrared heating method for depurinating turkey meat comprises the following steps: About 100 g of fresh turkey meat was washed, skinned and boned, and then the surface moisture of the turkey meat was absorbed with kitchen paper to obtain the turkey meat to be heat-processed; the turkey meat to be heat-processed was put into a microwave oven, and the temperature probe was placed in the center of the patty, and the turkey meat was processed with a single physical field (140 ℃ infrared heating) until the center temperature of the turkey meat reached 70 ℃, wherein the power of the upper and lower tube hot air processing was 1550 W, the running time was 780 s, the hot air temperature was 140 ℃, and the center temperature of the turkey meat increased from 25 ℃ to 70 ℃, thus obtaining the turkey meat that had undergone the first depurine treatment. 0.2 g of the low-purine turkey sample obtained after the above processing was taken, and 11 mL of mixed acid (according to the volume ratio, trifluoroacetic acid: formic acid: water = 5:5:1) was added to hydrolyze at 90°C for 12 min; the hydrolyzed sample was rotary evaporated at 55°C, evaporated to dryness, and 10 mL of mobile phase A (pH 3.8 and a mixed solution containing 0.2 mol / L potassium dihydrogen phosphate and 0.52 mmol / L sodium pentane sulfonate, the solvent of the mixed solution was ultrapure water) was added to dissolve purine under ultrasound assistance, and after ultrasound, the sample was centrifuged at 8445 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm aqueous phase filter membrane and analyzed by high performance liquid chromatography to determine the contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content.

[0072] Table 20 Parameters of turkey meat processed by single physical field combination

[0073] Comparative Example 17 The sensory evaluation standard for turkey meat processed by single physical field, three physical fields, and three physical fields includes the following steps: Eight evaluators with certain professional backgrounds were selected to conduct sensory evaluation on the turkey meat processed in the physical field. The evaluation criteria of the food are as follows.

[0074] Table 21 Sensory evaluation standards for turkey meat

[0075] Comparative Example 18 The method for releasing purine from turkey meat based on the dual enzyme method comprises the following steps: Accurately weigh 5 g of minced unprocessed turkey sample into a 50 mL centrifuge tube, add 4 mL SSF 1.25× and 1 mL distilled water and place in a 37°C constant temperature shaker. The second stage, gastric digestion for 3 h. Add 8 mL SGF 1.25×, 0.667 mL pepsin solution, and 0.48 mL gastric lipase solution to the system after oral digestion, and adjust the pH to 3. The third stage: intestinal digestion for 3 h. Add 8 mL SIF 1.25×, 5 mL trypsin solution, and 3 mL bile salt solution to the system after gastric digestion, and adjust the pH to 7. The enzyme activities of pepsin, gastric lipase, and trypsin are 15000, 30000, and 250 U / mg, respectively. The system after in vitro simulated digestion was centrifuged at 8000 g and 4°C for 10 min and the supernatant A was collected. Take part of the supernatant A and mix it with 60% perchloric acid at a ratio of 10:1 v / v (the final concentration of perchloric acid is about 10:1). Then centrifuge at 8000 g and 4°C for 10 min to collect the supernatant B. HPLC is used to determine the purine concentration in the supernatant B. The purine content released into the solution after simulated digestion of the food is obtained by conversion. The degree of purine release can also be further obtained. The specific calculation formula is as follows: W= ×100 (3-1) DR= ×100 (3-2) In formula (3-1), W represents the purine content of 100 g dry weight turkey meat that can be released into the digestive juice after simulated digestion, mg / 100 g; C B represents the purine concentration in supernatant B, mg / L; V represents the volume of the digestion endpoint solution, 40 mL; m represents the dry weight corresponding to 5 g of sample.

[0076] In formula (3-2), M represents the total amount of purine obtained from 100 g of turkey meat after purine reduction physical field processing. DR represents the secondary release degree of purine, that is, the proportion of free purine that can be released into the digestive juice after simulated digestion of turkey meat to the total amount of purine in food.

[0077] The contents of four purines (guanine, xanthine, hypoxanthine and adenine) and the total purine content in the turkey patties obtained in Examples 1-3 of the present invention and Comparative Examples 1-16 were analyzed and compared to obtain Figures 1 to 6 , as shown in the accompanying drawings of the specification; the sensory evaluation of the turkey meat patties obtained in Example 4 of the present invention and Comparative Example 17 was Figure 7 , as shown in the accompanying drawings of the specification; the purine release diagram and uric acid generation effect in the second depurinated turkey meat patties obtained in Examples 5 and 6 of the present invention, Figure 8-9 , as shown in the accompanying drawings of the specification.

[0078] Figure 1The purine content of raw turkey meat and turkey meat patties processed by the three physical fields of microwave heat treatment + steam heat treatment + infrared heat treatment in Example 1-3 is shown in the bar graph. Figure 1 It can be seen that compared with raw turkey, the hypoxanthine content and total purine content of turkey patties processed by the three physical fields combination of microwave heat processing + steam heat processing + infrared heat processing in order have significantly decreased, and the total purine content can be reduced by 28.12%-29.35%.

[0079] Figure 2 The purine content of turkey meat after processing by three physical field combinations: Example 1 (medium-intensity microwave + 140°C steam + 140°C infrared), Comparative Example 1 (140°C steam heating + medium-intensity microwave + 140°C infrared heating), Comparative Example 2 (140°C steam heating + 140°C infrared heating + medium-intensity microwave), and Comparative Example 3 (140°C infrared heating + 140°C steam heating + medium-intensity microwave). Figure 1 As shown in the figure, compared with unprocessed turkey meat, the turkey meat processed by the three physical fields had significantly decreased levels of guanine, hypoxanthine, adenine and total purine ( p<0.05 ), among which Example 1 (medium-intensity microwave + 140°C steam + 140°C infrared) had the largest decrease, which were 16.17%, 32.83%, and 23.64% respectively, and the total purine decrease was 28.78%. The total purine decreases in Comparative Examples 1-3 were 15.56%, 17.80%, and 23.79% respectively.

[0080] Figure 3 This is a bar graph of the purine content of turkey meat after dual physical field combined processing (Comparative Example 4, Comparative Example 5, Comparative Example 6, Comparative Example 7). Figure 3 As shown in the figure, compared with unprocessed turkey meat, dual physical field combined processing with infrared or microwave as the end point physical field has a significant effect on reducing the content of guanine, adenine and hypoxanthine in turkey meat ( p<0.05 ), and its total purine content also decreased significantly ( p<0.01 ). The decreases in the total purine content of Comparative Examples 4-7 were 16.24%, 14.47%, 26.94%, and 15.30%, respectively.

[0081] Figure 4 The following is a bar graph showing the purine content of turkey meat processed by microwave physical field (Comparative Example 8, Comparative Example 9, Comparative Example 10). Figure 4 As shown, compared with unprocessed turkey meat, the turkey meat treated with low-intensity and medium-intensity microwave physical fields had a significant reduction in adenine and hypoxanthine ( p<0.05 ), while the high-intensity microwave physical field only had a significant decreasing effect on hypoxanthine ( p<0.01). The total purine levels of comparative examples 8-10 decreased by 11.23%, 26.93%, and 18.15%, respectively.

[0082] Figure 5 : is a bar graph of purine content in turkey meat processed by steam physical field (Comparative Example 11, Comparative Example 12, Comparative Example 13). Figure 5 As shown in the figure, compared with unprocessed turkey meat, steam physical field treatment at 100℃ and 120℃ had no significant effect on the guanine content of turkey meat ( p >0.05). The total purine reduction degrees of comparative examples 11-13 were 24.56%, 22.90%, and 27.96%, respectively.

[0083] Figure 6 This is a bar graph of the purine content of turkey meat after infrared processing (Comparative Example 14, Comparative Example 15, Comparative Example 16). Figure 6 It can be seen that compared with unprocessed turkey meat, 100℃ infrared physical field treatment has no significant effect on the guanine content of unprocessed turkey meat ( p >0.05), while the guanine content increased significantly (p<0.05). The total purine content of comparative examples 14-16 decreased by 17.83%, 18.34%, and 20.99%, respectively.

[0084] Figure 7 1 is a sensory evaluation diagram of turkey meat after being processed in different physical fields (Example 2, Comparative Example 17). Figure 7 It can be seen that the sensory properties of turkey meat after physical field processing are good. The sensory indicators of turkey meat processed in a non-aqueous system are better than those in a water-containing steam physical field processing system. In addition, the scores of turkey meat processed by the physical field and infrared and microwave physical fields are slightly different, indicating that the physical field processing can reduce the purine content of turkey meat without affecting its sensory indicators.

[0085] Figure 8 This is a graph of the purine content of turkey meat after secondary release of purine after three-physical field processing and double enzyme digestion. Compared with the undigested group, the amount of guanine released into the digestive fluid after simulated digestion in the unprocessed group and the three-physical field processing group was significantly higher than that in the unprocessed group ( p <0.001), while the release of hypoxanthine and total purine was the opposite. Combining the experimental results of Example 1, it can be seen that the release of hypoxanthine (49.98%) in the three-physical field combination is lower than that in the unprocessed group (58.68%), and the release of total purine (42.06%) is lower than that in the unprocessed group (42.88%). Examples 6 and 7 also have the same effect.

[0086] Fig. 9This is a graph showing the effect of three-physical field processing on uric acid production after double enzyme digestion of turkey meat. After turkey meat was processed by three physical fields (Example 1) and then digested by double enzymes, an in vitro uric acid production experiment was conducted. As shown in the figure, the uric acid production in the digestive fluid of turkey meat in the three-physical field processing group was significantly lower than that in the unprocessed group, further proving that three-physical field processing combined with double enzyme digestion of turkey meat is an effective depurination method.

Claims

1. A method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion, characterized in that: The steps include: (1) peeling and deboning fresh turkey thigh meat, then removing moisture from the surface of the turkey meat, and then grinding and forming meat patties to obtain turkey meat patties to be processed; (2) placing the turkey patties to be heat-processed in step (1) in a microwave oven, placing a temperature probe in the center, and setting the microwave heating program to a medium-intensity microwave heating program; (3) After the microwave heating program is running, set the microwave oven program to the high-temperature steam heating program; (4) After the steam heating program is running, the microwave oven is set to run a high-temperature infrared heating program to obtain heat-processed depurinated turkey meat; (5) Subjecting the turkey meat that has undergone the first depurination to a simulated digestion process to obtain turkey meat in which purine has been released for a second time.

2. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 1, characterized in that: The power of the medium-intensity microwave heating program in step (2) is 1600-1800 W, and the running time is 15-30 seconds.

3. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 2, characterized in that: In step (2), the center temperature of the meat patty rises from 20-25°C to 38-41°C.

4. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 1, characterized in that: The power of the high-temperature steam heating program in step (3) is 1400 - 1600 W, the operating temperature is 135 - 145 ° C, and the operating time is 230 - 250 s.

5. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 4, characterized in that: In step (3), the center temperature of the meat patty rises from 38-41°C to 52-56°C.

6. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 1, characterized in that: The power of the high temperature infrared heating program in step (4) is 1450-1650 W, the operating temperature is 135°C-145°C, and the operating time is 170-190 s.

7. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 6, characterized in that: In step (4), the center temperature of the meat patty rises from 52-56°C to 72-75°C.

8. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 1, characterized in that: During the in vitro simulated digestion in step (5), the digestive enzymes are pepsin and gastric lipase.

9. The method for depurinating turkey meat by three-physical field thermal processing and double enzyme simulated digestion according to claim 8, characterized in that: The digestive enzymes in step (5) are pepsin and trypsin, with the pepsin digestion time being 55-65 min and the trypsin digestion time being 170-190 min.

10. Turkey meat obtained by the turkey meat depurination method of three-physical field thermal processing and double enzyme simulated digestion as described in any one of claims 1 to 9.

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