Research Progress on the Effects of Thermal and Non-thermal Processing Technologies on the Allergenicity of Aquatic Products
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Abstract:
China is the largest country in aquaculture and total consumption of aquatic products, and the allergic problem caused by aquatic products has attracted more and more attention. In recent years, incidence of allergy caused by the intake of aquatic product has increased gradually. This paper reviews recent research on the allergen reduction of aquatic products by thermal processing technologies (steaming, boiling and high temperature pressure), non-thermal processing technologies (ultra-high pressure, cold plasma, ultrasound and irradiation), and the combination of the two processing technologies. It is pointed out that thermal processing technologies mainly reduce allergenicity via denaturing the proteins, whilst non-thermal processing technologies reduce allergenicity via masking or destroying the antigenic epitopes of allergens. These results provide an important basis and technical reference for further development of hypoallergenic aquatic products. Continuing investigations on the mechanisms underlying the allergic reactions caused by allergens, and accelerating the development of the application of hypoallergenic aquatic processing technologies in practical production, are both conducive to controlling and reducing the risks associated with aquatic product allergy.
