Effect of species, muscle location, food processing and refrigerated storage on the fish allergens, tropomyosin and parvalbumin

Chia Lin Tsai, Kristy Perng, Yu Chen Hou, Cheng Jou Shen, I. Ning Chen, Yi Tien Chen

研究成果: 雜誌貢獻文章同行評審

14 引文 斯高帕斯(Scopus)

摘要

Fish tropomyosin is a latest identified fish allergen without full understanding of its biochemical characteristics from the perspective of food allergen. Accordingly, the objective of this study was to investigate the effects of species, muscle location, food processing, and refrigerated storage on fish tropomyosin and compare with main fish allergen, parvalbumin. The result of mass spectrometry analysis revealed tropomyosin as the most abundant thermally stable protein in fish muscle. Fish tropomyosin was ubiquitous among all 28 edible fish species tested, abundant in fish skeletal muscle, resistant to common food processing, and resistant to refrigerated storage up to six days. By contrast, parvalbumin content varied between fish species and was not as thermally stable as tropomyosin under autoclaving. This study demonstrates the intrinsic and processing factors affecting fish allergens and provides valuable information for the presence of major fish allergens and practical consideration of fish allergen detection.
原文英語
文章編號134479
期刊Food Chemistry
402
DOIs
出版狀態已發佈 - 2月 2023

ASJC Scopus subject areas

  • 分析化學
  • 食品科學

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