Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review

ZHONG Hangyu; WANG Mansheng; ZHENG Jianxin; CHENG Junhu

doi:10.13386/j.issn1002-0306.2021100142

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 471-480. > DOI: 10.13386/j.issn1002-0306.2021100142

ZHONG Hangyu, WANG Mansheng, ZHENG Jianxin, et al. Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review[J]. Science and Technology of Food Industry, 2022, 43(20): 471−480. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100142.

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Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review

1.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2.
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
3.
Research Center of Modern Food Engineering, South China University of Technology, Guangzhou 510640, China

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Received Date: October 17, 2021
Available Online: August 10, 2022

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Abstract

Abstract

Aquatic product allergy is an important food safety problem. As a new green food processing method, non-thermal processing technology is gradually applied to the research field of reducing the allergenicity of aquatic products. Therefore, this paper briefly introduces food allergy, and summarizes the non-thermal processing technologies such as irradiation, ultrasound, ultra-high pressure, low-temperature plasma, glycosylation treatment and enzymatic hydrolysis to reduce the allergenicity of aquatic products and the allergenicity evaluation methods of aquatic products such as serology, simulated digestion, cell experiment and animal experiment, so as to provide reference and guidance for the development of aquatic products with low allergenicity.
- aquatic product allergy,
- non-thermal processing technology,
- allergenicity,
- evaluation method

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