Purine Mitigation in Seabass (Lateolabrax japonicus) via Single and Combined Physical Field Treatments.

The objective of this study is to develop a physical field‑assisted processing strategy that mitigates purine levels in seabass (Lateolabrax japonicus) without compromising its high nutritional value, thereby addressing the dietary dilemma faced by hyperuricemic patients. Purine distribution was first examined across eight anatomical regions of seabass, revealing no significant variation. Subsequently, single physical field treatments (steam heating at 100°C, 120°C, and 140°C, microwave heating on low, medium, and high fire; and infrared heating at 120°C, 130°C, and 140°C) and combined treatments (dual‑field and triple‑field) were systematically investigated for their depurination efficiency. Steam heating at 140°C significantly decreased total purine content by 19.46%, mainly due to a marked reduction in hypoxanthine. The triple‑field treatment (medium-intensity microwave +140°C infrared +140°C steam, MIS) exhibited the greatest depurination efficiency, lowering total purines and hypoxanthine by 23.15% and 28.73%, respectively. In vitro digestion further demonstrated that MIS treatment reduced the uricogenic potential of seabass by 63.53%. These findings establish an efficient physical field‑assisted depurination strategy for producing low‑purine seabass products, offering a promising dietary intervention for hyperuricemia risk management, and providing a technical reference for the development of purine‑reduced aquatic foods. PRACTICAL APPLICATIONS: The microwave‑infrared‑steam (MIS) triple‑field treatment offers an industrially scalable and efficient approach for producing low‑purine seabass products, significantly reducing their uricogenic potential while preserving nutritional quality. This practical processing technology provides a safe seafood option for hyperuricemic populations, bridging the gap between seafood nutrition and dietary purine management.