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Crustacean Allergens and Impact of different Processing Techniques on its Allergenicity: A Review

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Title Crustacean Allergens and Impact of different Processing Techniques on its Allergenicity: A Review
Not Available
 
Creator Laly, S. J.
Sankar, T.V.
 
Subject Crustacean allergenicity
tropomyosin
thermal processing
non-thermal technique
hurdle technology
 
Description Not Available
Allergenicity to crustaceans is a global food safety
concern in spite of acceptance of delicacies like
shrimps, crabs and lobsters. They are also the
leading causative of food induced anaphylaxis.
Major percentage of allergic reactions are triggered
by allergic protein, tropomyosin and the others such
as arginine kinase, sarcoplasmic calcium-binding
protein, myosin light chain, troponin C, hemocyanin
are also involved. Prevalence of crustacean
allergenicty, allergens reported in different crustaceans and their cross reactivities are discussed in
this reviews. Besides the effect of various thermal
and non-thermal processing techniques in managing
the crustacean allergen is also discussed. In comparison to the enhanced allergenicity effects reported by thermal techniques, novel non-thermal
techniques like high pressure processing, gamma
irradiation, enzymic hydrolysis, high intensity ultrasound, pulsed ultraviolet light etc have promising
effects on allergenicity reduction by structural
modifications in the proteins. The advantages of
combined treatments in hurdle technology approaches can make effective mitigation of crustacean
allergenicity and can be suitably optimized for
hypoallergic food development.
Not Available
 
Date 2021-09-18T05:07:09Z
2021-09-18T05:07:09Z
2021-04
 
Type Research Paper
 
Identifier Laly, S. J. and Sankar, T. V. (2021) Crustacean Allergens and Impact of different Processing Techniques on its Allergenicity: A Review. Fish Technol. 58 (2): 63-76.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/64484
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)