Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland.
J Sci Food Agric. 2018 Oct;98(13):4807-4815. doi: 10.1002/jsfa.9083. Epub 2018 Jun 7.
Allergic responses to food components are an increasing problem all over the world. It is therefore important to protect people who are vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in the production of processed products, such as legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties, which help to create a texture or flavor profile, or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins, can cause severe allergic reactions. The aim of this paper is to discuss the application of various recently established methods of detection of allergenic additives in processed meat products - for instance cold cuts and sausages. The new methods are based mainly on protein, DNA, and isoflavones or phytic acid analysis. The article also characterizes the latest trends in the development of research on methods that would enable quick and reliable identification of targeted allergens in meat products. © 2018 Society of Chemical Industry.
食物成分过敏反应是全世界日益严重的问题。因此，保护易受食物过敏原影响的人群，防止他们意外或无意摄入含过敏成分的产品非常重要。肉类行业在生产加工产品时通常会使用各种过敏添加剂，如豆类（大豆、豌豆、豆）、奶和蛋制品、含麸质的谷物（小麦、黑麦、大麦和燕麦）和香料（芹菜和芥末）。这些肉类添加剂具有特定的技术特性，有助于形成质地或风味特征，或影响营养价值，尽管其中一些，如大豆、芥末、牛奶和蛋清蛋白，会引起严重的过敏反应。本文旨在讨论最近在检测加工肉类产品（如冷切和香肠）中的过敏原添加剂方面所采用的各种方法的应用。这些新方法主要基于蛋白质、DNA 以及异黄酮或植酸分析。本文还描述了在开发可快速可靠地鉴定肉类产品中目标过敏原的方法方面的最新研究趋势。 © 2018 英国化学学会
