Crustacean Allergens and Impact of different ProcessingTechniques on its Allergenicity: A Review

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dc.contributor.authorS. J. Laly
dc.contributor.authorT. V. Sankar
dc.date.accessioned2026-05-25T06:37:26Z
dc.date.available2026-05-25T06:37:26Z
dc.date.issued2021-04-21
dc.description.abstractAllergenicity 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.
dc.identifier.citationLaly, S. J., & Sankar, T. V. (2021). Crustacean Allergens and Impact of different Processing Techniques on its Allergenicity: A Review. Fishery Technology, 58(2).
dc.identifier.urihttps://drs.cift.res.in/123456789/6739
dc.language.isoen
dc.publisherSociety of Fisheries Technologists (India)
dc.subjectResearch Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food science
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
dc.titleCrustacean Allergens and Impact of different ProcessingTechniques on its Allergenicity: A Review
dc.typeArticle
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