Research Progress on Allergens and Their Reduction Techniques in Animal Aquatic Products

被引：0
|
作者：
Li X. [1 ]
Lu Y. [1 ,2 ,3 ]
Li X. [1 ]
机构：
[1] College of Food, Shanghai Ocean University, Shanghai
[2] Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center, Shanghai
[3] Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture, Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 10期
关键词：
Allergenicity reduction; Allergens; Animal aquatic products; Food processing technology;
D O I：
10.16429/j.1009-7848.2021.10.035
中图分类号：
学科分类号：
摘要：
The processing of animal aquatic products are not only to solve the problems of freshness preservation and flavor improvement, but also to solve major food safety issues caused by allergic reactions of aquatic products. This paper reviewed the various allergens and their characteristics in animal aquatic products and introduces the research progress of food processing technology including the enzymatic hydrolysis processing, ultra-high pressure processing, irradiation processing, Maillard reaction, microbial fermentation in reducing allergens of aquatic products, and compare individual limitations. The application of combined technology is discussed reduce allergen with an aim to produce and process low-sensitivity or desensitization products. © 2021, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：325 / 333
页数：8
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