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Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin

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Title Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin
Not Available
 
Creator Laly, S. J.
Sankar, T.V.
Panda, S.K.
 
Subject Pressure cooking
Shrimp
Tropomyosin
IgE activity
Immunoblotting
 
Description Not Available
Shrimp allergen, tropomyosin is a highly heat stable allergen a common causative of shrimp allergy in sensitive individuals. Effect of house hold pressure cooking on immunogenicity of shrimp allergen, topomyosin from Metapenaeus dobsoni was investigated in both shrimp extract and peeled shrimp by extending the time of pressure cooking to 5, 10 and 20 min. Soaked shrimps in salt, baking soda, papain and acetic acid along with pressure cooking was also investigated. In the case of extracts, IgE activity was significantly (p 
Not Available
 
Date 2022-06-25T05:04:17Z
2022-06-25T05:04:17Z
2022
 
Type Research Paper
 
Identifier Laly, S.J., Sankar, T.V. and Panda, S. K. (2022) Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin. J Food Sci Technol , 59(3), 1193-1201.
0022-1155
http://krishi.icar.gov.in/jspui/handle/123456789/73426
 
Language English
 
Relation Not Available;
 
Publisher Springer