期刊
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
卷 21, 期 4, 页码 3540-3557出版社
WILEY
DOI: 10.1111/1541-4337.12987
关键词
allergen; ELISA; food safety; nonthermal processing; seafood
资金
- Natural Sciences and Engineering Research Council of Canada (NSERC) [RGPIN-2014-04190]
- China Scholarship Council [202008880002]
Seafood is a nutritious food that plays a significant role in human health, but seafood allergy has become a global health issue. This review provides an overview of recent advances in processing techniques and allergen-detection methods for seafood products, aiming to provide key information for further research.
Seafood is rich in nutrients and plays a significant role in human health. However, seafood allergy is a worldwide health issue by inducing adverse reactions ranging from mild to life-threatening in seafood-allergic individuals. Seafood consists of fish and shellfish, with the major allergens such as parvalbumin and tropomyosin, respectively. In the food industry, effective processing techniques are applied to seafood allergens to lower the allergenicity of seafood products. Also, sensitive and rapid allergen-detection methods are developed to identify and assess allergenic ingredients at varying times. This review paper provides an overview of recent advances in processing techniques (thermal, nonthermal, combined [hybrid] treatments) and main allergen-detection methods for seafood products. The article starts with the seafood consumption and classification, proceeding with the prevalence and symptoms of seafood allergy, followed by a description of biochemical characteristics of the major seafood allergens. As the topic is multidisciplinary in scope, it is intended to provide information for further research essential for food security and safety.
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