Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada.
Compr Rev Food Sci Food Saf. 2022 Jul;21(4):3540-3557. doi: 10.1111/1541-4337.12987. Epub 2022 Jun 8.
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.
海鲜富含营养，对人类健康有重要作用。然而，海鲜过敏是一个全球性的健康问题，会在海鲜过敏个体中引起从轻度到危及生命的不良反应。海鲜包括鱼类和贝类，其主要过敏原分别为肌钙蛋白和副肌球蛋白。在食品工业中，采用有效的加工技术来降低海鲜产品的致敏性。此外，还开发了敏感且快速的过敏原检测方法，以在不同时间识别和评估过敏原成分。本文综述了海鲜产品加工技术（热、非热、联合[混合]处理）和主要过敏原检测方法的最新进展。文章首先介绍了海鲜的消费和分类，接着描述了海鲜过敏的流行情况和症状，然后介绍了主要海鲜过敏原的生化特性。由于该主题的范围涉及多个学科，因此旨在为食品安全和保障提供必要的信息，促进相关研究。
