Crustacean Allergens and Impact of different ProcessingTechniques on its Allergenicity: A Review
Crustacean Allergens and Impact of different ProcessingTechniques on its Allergenicity: A Review
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Date
2021-04-21
Authors
S. J. Laly
T. V. Sankar
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Allergenicity to crustaceans is a global food safetyconcern in spite of acceptance of delicacies likeshrimps, crabs and lobsters. They are also theleading causative of food induced anaphylaxis.Major percentage of allergic reactions are triggeredby allergic protein, tropomyosin and the others suchas arginine kinase, sarcoplasmic calcium-bindingprotein, myosin light chain, troponin C, hemocyaninare also involved. Prevalence of crustaceanallergenicty, allergens reported in different crusta-ceans and their cross reactivities are discussed inthis reviews. Besides the effect of various thermaland non-thermal processing techniques in managingthe crustacean allergen is also discussed. In com-parison to the enhanced allergenicity effects re-ported by thermal techniques, novel non-thermaltechniques like high pressure processing, gammairradiation, enzymic hydrolysis, high intensity ultra-sound, pulsed ultraviolet light etc have promisingeffects on allergenicity reduction by structuralmodifications in the proteins. The advantages ofcombined treatments in hurdle technology ap-proaches can make effective mitigation of crustaceanallergenicity and can be suitably optimized forhypoallergic food development.
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Keywords
Research Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food science, Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Citation
Laly, S. J., & Sankar, T. V. (2021). Crustacean Allergens and Impact of different Processing Techniques on its Allergenicity: A Review. Fishery Technology, 58(2).