Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review

Abstract

Aquatic product allergy is an important food safety problem. As a new green food processing method, non-thermal processing technology is gradually applied to the research field of reducing the allergenicity of aquatic products. Therefore, this paper briefly introduces food allergy, and summarizes the non-thermal processing technologies such as irradiation, ultrasound, ultra-high pressure, low-temperature plasma, glycosylation treatment and enzymatic hydrolysis to reduce the allergenicity of aquatic products and the allergenicity evaluation methods of aquatic products such as serology, simulated digestion, cell experiment and animal experiment, so as to provide reference and guidance for the development of aquatic products with low allergenicity.

Keywords

• aquatic product allergy
• non-thermal processing technology
• allergenicity
• evaluation method