Research on Hypoallergenic Aquatic Products Processing Technology

ZHOU Linjie; SHI Wenzheng; LU Ying

doi:10.13386/j.issn1002-0306.2020090301

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 414-419. > DOI: 10.13386/j.issn1002-0306.2020090301

ZHOU Linjie, SHI Wenzheng, LU Ying. Research on Hypoallergenic Aquatic Products Processing Technology[J]. Science and Technology of Food Industry, 2021, 42(21): 414−419. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090301.

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Research on Hypoallergenic Aquatic Products Processing Technology

ZHOU Linjie^{1, 2,},
SHI Wenzheng^{1, 3},
LU Ying^{1, 2, ,}

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
3.
Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China

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Received Date: September 28, 2020
Available Online: August 31, 2021

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Abstract

Abstract

In recent years, allergies caused by consumption of aquatic products are increasing, due to a spurt processing in consumption of aquatic products. Food allergy is an important public health issue around the world. Therefore, the hypoallergenic or non-allergenic food by processed technology is of critical significance to allergic people. The research progress of aquatic products allergen processing and reduction technology are summarized in this article. The main types of aquatic product allergens and details of different food processing technologies effects on aquatic products allergens are introduced. The hypoallergenic aquatic products research status and development trends are analyzed in order to provide guidance for the future research.
- aquatic products,
- allergy,
- reduction technology,
- hypoallergenic aquatic products

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References

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