Effect of boiling on the elution of the major allergen tropomyosin from shrimp and squid muscles

Hideo Ozawa, Maiko Koyama, Shoichiro Ishizaki, Yoshihiro Ochiai

    Research output: Contribution to journalArticlepeer-review

    2 Citations (Scopus)

    Abstract

    Shrimp and squid often cause food allergy. In order to prevent malnutrition, allergic patients are advised that they can eat foods that contain allergy-inducing ingredients as long as the intake does not cause an allergic reaction. However, there is no hypoallergenic treatment applicable to invertebrate seafood. Thus, in this study, we aimed to develop a hypoallergenic treatment for invertebrate seafood by removing the major allergen tropomyosin (TM) in invertebrate seafood. When muscle samples of shrimp and squid were subjected to boiling for 10 min, only 11.2 and 35.0% of TM remained in the muscles, respectively. Thus, boiling is considered to be an efficient hypoallergenic method, particularly with respect to shrimp.

    Original languageEnglish
    Pages (from-to)41-43
    Number of pages3
    JournalFood Science and Technology Research
    Volume23
    Issue number1
    DOIs
    Publication statusPublished - 2017

    Keywords

    • Allergy
    • Boiling
    • Muscle
    • Shrimp
    • Squid
    • Tropomyosin

    ASJC Scopus subject areas

    • Biotechnology
    • Food Science
    • Chemical Engineering(all)
    • Industrial and Manufacturing Engineering
    • Marketing

    Fingerprint

    Dive into the research topics of 'Effect of boiling on the elution of the major allergen tropomyosin from shrimp and squid muscles'. Together they form a unique fingerprint.

    Cite this