Abstract:The effects of three different thermal processing methods and four thawing methods on the purine content in Solenocera crassicornis and Litopenaeus vannamei were investigated.The results showed that when neutral pure water was used for boiling,the total purine content in both shrimp species decreased significantly as the boiling time prolonged.The whole shrimp groups of both species exhibited the highest total purine removal rates after boiling for 4 min and 10 min,respectively,while the total purine content in the boiling liquid increased markedly.During microwave heating,the total purine removal effect was significantly better in the shrimp meat groups than in the whole shrimp groups.The two shrimp species achieved the optimal total purine removal effect after heating for 4 min and 10 min,respectively.At pH4.0,the highest total purine removal rates were observed in both the whole shrimp and shrimp meat of S.crassicornis.Ultrasonic thawing resulted in the highest total purine removal rate for S.crassicornis,while saline thawing was most effective for the purine removal of L.vannamei.Additionally,the shrimp meat groups of both species demonstrated superior overall removal effects.