Effects of Heat Treatment on the Antigenicity and Allergenicity of Grass Carp Muscles |
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| Authors: | Zheng Li Yongkang Luo Mizu Jiang |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, Chinaluoyongkang@263.net luoyongkang@cau.edu.cn;3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, China;4. Children’s Hospital, Zhejiang University School of Medicine, Zhejiang, China |
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| Abstract: | ABSTRACTFish is one of the most common sources of food allergens, and grass carp is among the most popular freshwater fish. The objective of this study was to investigate the effects of heat treatment on the antigenicity and allergenicity of white and dark muscle of grass carp. The results showed that the antigenicity of heated white muscle was higher than that of unheated white muscle, while the allergenicity of white muscle was lower than that of unheated muscle when heated at 65°C, and the lowest value was 44.6%. Furthermore, the allergenicity of dark muscle increased for the first 30 min when heated at 65°C, and it increased for the first 60 min and then decreased with the increasing heating time thereafter when heated at 80 and 100°C. In addition, the lowest antigenicity and allergenicity of dark muscle were obtained at 100°C, and the values were 0.447 mg mL?1 and 47.0%, respectively. Thus, to decrease the antigenicity and allergenicity of grass carp muscles, it is suggested that heating at 65°C is better than 80 or 100°C for the white muscle, while 100°C is an appropriate heating temperature for the dark muscle. |
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| Keywords: | Grass carp muscle white muscle dark muscle heat treatment antigenicity allergenicity |
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