CN115005360A - Processing method for reducing fish sensitization - Google Patents

Processing method for reducing fish sensitization Download PDF

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Publication number
CN115005360A
CN115005360A CN202210535269.4A CN202210535269A CN115005360A CN 115005360 A CN115005360 A CN 115005360A CN 202210535269 A CN202210535269 A CN 202210535269A CN 115005360 A CN115005360 A CN 115005360A
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fish
vacuum oven
processing method
sample
cod
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郑家荣
张意锋
陈�峰
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Shenzhen University
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Shenzhen University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The application belongs to the technical field of food processing, and particularly relates to a processing method for reducing fish sensitization, which comprises the following steps: providing a fish sample; and placing the fish sample in a vacuum oven, introducing a mixed gas of nitrogen and oxygen into the vacuum oven, and then carrying out baking treatment to obtain the hypoallergenic fish sample. The Maillard reaction under specific oxygen content can modify some strong allergenic components, especially parvalbumin, so that the antigenicity of the food of the product obtained by the reaction is reduced, and the modification of key sites causing allergic reaction is facilitated, and the allergenicity of the fish product is reduced or eliminated. The processing method has simple process steps and short processing time, and can effectively reduce the allergenicity of fish products; and the process has small damage to the protein quality of the fish product, high efficiency, no toxicity and environmental protection, is beneficial to reducing energy consumption and is suitable for wide application.

Description

Processing method for reducing fish sensitization
Technical Field
The application belongs to the technical field of food processing, and particularly relates to a processing method for reducing fish sensitization.
Background
Most fishes are rich in nutritive value, are rich in various essential amino acids, trace elements such as potassium and selenium, polyunsaturated fatty acids and other nutrients, and are important sources for people to ingest high-quality protein. However, aquatic products such as cod are highly allergenic foods. The problem of allergy to aquatic products is a public concern, which not only hinders the intake of many nutritious foods by the public, but also poses health risks and even threatens life. Allergic reactions caused by seafood products such as fish and the like can rapidly cause immune responses, and the immune responses generally occur within 2 hours (even shorter time). Allergic people often experience one or more complications after eating seafood product products, such as skin allergies (hives, angioneurotic edema, itching, etc.), respiratory allergies (cough, asthma, swelling of lips and throat, etc.), gastrointestinal allergies (vomiting, abdominal pain, diarrhea, etc.). The allergic symptoms vary according to individual patients, allergens, contact patterns and the like, and may be life-threatening and cause death when severe.
Generally, people adopt thermal processing to process seafood or use thermal processing to assist in processing seafood products. However, a great deal of research and research shows that the traditional heat processing technology cannot effectively reduce or eliminate the sensitization of seafood products. Studies show that parvalbumin of flatfish (Lepidorhamus whiffiagonis) forms a dimer after being cooked at a pH of 7.0 and a temperature of 65 ℃, but the protein dimer is not easily digested and degraded by pepsin. And after cooking, more protein bands having Immunoglobulin E (IgE) binding activity were found in this parvalbumin extract. The digestive stability of the heat denatured parvalbumin product is a good explanation for the high sensitization of flatfish after heating. Second, after heating at 90 ℃ for three hours, the parvalbumin still retained a complete and clear 10kDa band in the SDS-PAGE pattern. Also, the extraction of shrimp after cooking can cause more immune reactions in allergic patients. Furthermore, in vivo skin prick tests, the cooked extract caused greater blisters. This may be due to reactions or aggregation between different proteins in the seafood product during processing using conventional thermal processing techniques.
It can be seen that, the major allergen protein parvalbumin of fish, due to its characteristics of strong water solubility and thermal stability, cannot effectively reduce its allergenicity in conventional food processing methods, and therefore, the research on processing techniques for reducing or eliminating the allergenicity of water products has important scientific value and significance.
Disclosure of Invention
The application aims to provide a processing method for reducing the sensibility of fish, and aims to solve the problem that the sensibility of fish parvalbumin cannot be effectively reduced or eliminated by the conventional thermal processing technology.
In order to achieve the purpose of the application, the technical scheme adopted by the application is as follows:
in a first aspect, the present application provides a processing method for reducing fish allergenicity, comprising the steps of:
providing a fish sample;
and (3) placing the fish sample in a vacuum oven, introducing a mixed gas of nitrogen and oxygen into the vacuum oven, and then carrying out baking treatment to obtain the hypoallergenic fish sample.
Furthermore, in the vacuum oven, the volume percentage of oxygen is 5-15%.
Furthermore, the volume percentage of the nitrogen in the vacuum oven is 85-95%.
Further, the temperature of the baking treatment is 100-200 ℃.
Further, the temperature of the baking treatment is 120-160 ℃.
Further, the time of the baking treatment is 3-15 minutes.
Further, the time of the baking treatment is 5-8 minutes.
Further, the fish sample is selected from cod.
Further, the specification of the fish sample comprises a length of 3.5-4.5 cm, a width of 3.5-4.5 cm and a thickness of 2.5-3.5 cm.
In a second aspect, the present application provides a hypoallergenic fish product, the hypoallergenic fish product being processed by a processing method that reduces fish allergenicity.
According to the processing method for reducing the fish sensitization, firstly, a fish sample to be processed is provided, then mixed gas of nitrogen and oxygen is introduced into the fish sample in a vacuum environment, and specific oxygen content in the mixed gas is controlled to react. The processing method has simple process steps and short processing time, and can effectively reduce the allergenicity of fish products; and the process has small damage to the protein quality of the fish products, is efficient and nontoxic, is environment-friendly, is favorable for reducing energy consumption, and is suitable for wide application.
According to the hypoallergenic fish product provided by the second aspect of the application, the hypoallergenic fish product is obtained by processing the hypoallergenic fish product by a processing method for reducing fish allergenicity, so that the obtained hypoallergenic fish product parvalbumin is effectively digested, the allergenicity is reduced, the damage to the protein quality is small, the hypoallergenic fish product is efficient and nontoxic, and the hypoallergenic fish product is beneficial to eating.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present application more clearly apparent, the present application is further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
In this application, the term "and/or" describes an association relationship of associated objects, which means that there may be three relationships, for example, a and/or B, which may mean: a is present alone, A and B are present simultaneously, and B is present alone. Wherein A and B can be singular or plural. The character "/" generally indicates that the former and latter associated objects are in an "or" relationship.
In the present application, "at least one" means one or more, "a plurality" means two or more. "at least one of the following" or similar expressions refer to any combination of these items, including any combination of the singular or plural items. For example, "at least one (a), b, or c", or "at least one (a), b, and c", may each represent: a, b, c, a-b (i.e., a and b), a-c, b-c, or a-b-c, wherein a, b, and c may be single or plural, respectively.
It should be understood that, in various embodiments of the present application, the sequence numbers of the above-mentioned processes do not mean the execution sequence, some or all of the steps may be executed in parallel or executed sequentially, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present application.
The terminology used in the embodiments of the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in the examples of this application and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
The weight of the related components mentioned in the description of the embodiments of the present application may not only refer to the specific content of each component, but also represent the proportional relationship of the weight among the components, and therefore, the content of the related components is scaled up or down within the scope disclosed in the description of the embodiments of the present application as long as it is scaled up or down according to the description of the embodiments of the present application. Specifically, the mass in the description of the embodiments of the present application may be in units of mass known in the chemical industry, such as μ g, mg, g, and kg.
The terms "first" and "second" are used for descriptive purposes only and are used for distinguishing purposes such as substances from one another, and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. For example, a first XX may also be referred to as a second XX, and similarly, a second XX may also be referred to as a first XX, without departing from the scope of embodiments of the present application. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature.
In a first aspect, the embodiments of the present application provide a processing method for reducing fish sensitization, which includes the following steps:
s01, providing a fish sample;
s02, placing the fish sample in a vacuum oven, introducing mixed gas of nitrogen and oxygen into the vacuum oven, and then carrying out baking treatment to obtain the hypoallergenic fish sample.
According to the processing method for reducing the sensibility of the fishes, which is provided by the embodiment of the application, firstly, a fish sample to be processed is provided, then, mixed gas of nitrogen and oxygen is introduced into the fish sample in a vacuum environment, and the specific oxygen content in the mixed gas is controlled to react. The processing method has simple process steps and short processing time, and can effectively reduce the allergenicity of fish products; and the process has small damage to the protein quality of the fish product, high efficiency, no toxicity and environmental protection, is beneficial to reducing energy consumption and is suitable for wide application.
In step S01, a fish sample is provided.
In some embodiments, the fish sample is provided including, but not limited to, subjecting the fish meat to a washing process, a slicing process, and the like.
In some embodiments, the provided fish sample specification comprises a length of 3.5-4.5 cm, a width of 3.5-4.5 cm, and a thickness of 2.5-3.5 cm. In some embodiments, the fish sample is provided on a scale of 4cm in length, 4cm in width, and 3cm in thickness. The provision of the fish sample of the above specification is advantageous for ensuring uniform treatment of the entire sample at the time of baking treatment, and does not result in partial incomplete treatment, which may result in failure to reduce the allergenicity of the fish sample well.
In some embodiments, the fish sample is selected from cod.
In step S02, the fish sample is placed in a vacuum oven, and a mixed gas of nitrogen and oxygen is introduced into the vacuum oven and then baked to obtain a hypoallergenic fish sample.
In some embodiments, the step of placing the fish sample in a vacuum oven comprises: and providing a gas mechanical convection oven, placing the fish sample in the gas mechanical convection oven, and vacuumizing the gas mechanical convection oven. The vacuum environment is provided for eliminating the influence of other gases in the oven and ensuring that the subsequent control of the gases can be beneficial to the preparation of the product.
In some embodiments, a mixture of nitrogen and oxygen is introduced into a vacuum oven, and the mixture is introduced into the vacuum oven, wherein the mixture is provided to include oxygen and nitrogen, the nitrogen is provided to provide an inert atmosphere, and the oxygen is provided to react. The fish sample is a component containing amino acid, protein or sugar, and the Maillard reaction is carried out under the specific oxygen content to modify some strong allergenic components, particularly parvalbumin, so that the antigenicity of the food is reduced in the product obtained by the reaction, and the modification of key sites causing allergic reaction is facilitated, and the allergenicity of the fish product is reduced or eliminated.
In some embodiments, the oxygen is present in the vacuum oven in an amount of 5% to 15% by volume. The oxygen content is controlled to be low oxygen content, so that the components of amino acid, protein or sugar of the fish are subjected to Maillard reaction under the condition of low oxygen content, some strong allergenic components, particularly parvalbumin, can be modified, the antigenicity of the food can be reduced by the product obtained by the reaction, the modification of key sites causing allergic reaction can be facilitated, and the allergenicity of the fish product can be reduced or eliminated. Wherein, if the volume percentage content of the oxygen exceeds 15 percent or is lower than 5 percent, the reaction can not reduce the content of the fish sample allergen protein parvalbumin.
In some embodiments, the percentage by volume of oxygen in the vacuum oven comprises 5%, 7%, 9%, 11%, 13%, 15%.
In some embodiments, the nitrogen is present in the vacuum oven in an amount of 85% to 95% by volume. The provided nitrogen gas is mainly used for combining with oxygen to enable the fish sample to be reacted only under the action of the oxygen in the reaction process, and the nitrogen gas provides an inert condition for the reaction process to ensure that other impurity gases are not mixed.
In some embodiments, the percentage by volume of nitrogen in the vacuum oven includes 85%, 87%, 89%, 91%, 93%, 95%.
In some embodiments, the combined volume percent of oxygen and nitrogen in the vacuum oven is 100%.
Further, baking treatment is carried out to heat the fish sample under the low oxygen condition.
In some embodiments, the temperature of the baking treatment is 100-200 ℃. The temperature of the baking treatment is limited to be cooperated with the low-oxygen condition, so that the albumin in the fish sample can be decomposed under the corresponding low-oxygen condition, and the allergenicity of the albumin is reduced; and simultaneously, the fish sample can be cured after the baking treatment without influencing the quality of fish protein. If the baking temperature is too high or too low, the decomposition of parvalbumin is obviously influenced, the sensitization of parvalbumin cannot be reduced well, and the quality of fish protein is influenced.
In some embodiments, the temperature of the baking treatment is 120-160 ℃. In some embodiments, the temperature of the cooking process includes, but is not limited to, 120 ℃, 125 ℃, 130 ℃, 135 ℃, 140 ℃, 145 ℃, 150 ℃, 155 ℃, 160 ℃.
In some embodiments, the time of the baking treatment is 3 to 15 minutes. If the time for the baking treatment is too long, the fish meat is easily burnt, and if the time for the baking treatment is too short, the fish meat is not cooked.
In some embodiments, the time of the baking treatment is 5 to 8 minutes. In some embodiments, the time of the baking process includes, but is not limited to, 5 minutes, 6 minutes, 7 minutes, 8 minutes.
In a second aspect, the present invention provides a hypoallergenic fish product, which is processed by a processing method that reduces fish allergenicity.
According to the hypoallergenic fish product provided by the second aspect of the embodiment of the application, the hypoallergenic fish product is obtained by processing the hypoallergenic fish product by a processing method for reducing fish allergenicity, so that the obtained hypoallergenic fish product parvalbumin is effectively digested, reduced in allergenicity, small in damage to protein quality, efficient, nontoxic and beneficial to eating.
The following description will be given with reference to specific examples.
Example 1
Processing method for reducing fish sensitization
The method comprises the following steps:
providing a cod sample;
putting the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 5%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 95%;
and then baking at 100 ℃ for 8 minutes to obtain the low-sensitization cod.
Example 2
Processing method for reducing fish sensitization
The method comprises the following steps:
providing a cod sample;
putting the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 15%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 85%;
and then baking at 200 ℃ for 8 minutes to obtain the low-sensitization cod.
Example 3
Processing method for reducing fish sensitization
The method comprises the following steps:
providing a cod sample;
placing the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of the oxygen in the vacuum oven is controlled to be 10%, and the volume percentage of the nitrogen in the vacuum oven is controlled to be 90%;
and then baking at 150 ℃ for 5 minutes to obtain the low-sensitization cod.
Example 4
Processing method for reducing fish sensitization
The method comprises the following steps:
providing a cod sample;
placing the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of the oxygen in the vacuum oven is controlled to be 10%, and the volume percentage of the nitrogen in the vacuum oven is controlled to be 90%;
and then baking at 100 ℃ for 8 minutes to obtain the low-sensitization cod.
Example 5
Processing method for reducing fish sensitization
The method comprises the following steps:
providing a cod sample;
putting the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 8%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 92%;
and then baking at 160 ℃ for 7 minutes to obtain the low-sensitization cod.
Example 6
Processing method for reducing fish sensitization
The method comprises the following steps:
providing a cod sample;
putting the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 12%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 88%;
and then baking at 120 ℃ for 7 minutes to obtain the low-sensitization cod.
Comparative example 1
Cod processing method
The method comprises the following steps:
providing a cod sample;
placing the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 16%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 84%;
and then roasting at 160 ℃ for 7 minutes to obtain the cod.
Comparative example 2
Cod processing method
The method comprises the following steps:
providing a cod sample;
putting the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 12%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 88%;
and then carrying out baking treatment at the temperature of 300 ℃ for 7 minutes to obtain the cod.
Comparative example 3
Cod processing method
The method comprises the following steps:
providing a cod sample;
putting the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 3%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 96%;
and then baking at 100 deg.C for 8 min to obtain cod.
Comparative example 4
Cod processing method
The method comprises the following steps:
providing a cod sample;
placing the cod sample in a vacuum oven, and introducing a mixed gas of nitrogen and oxygen into the vacuum oven, wherein the volume percentage of oxygen in the vacuum oven is controlled to be 25%, and the volume percentage of nitrogen in the vacuum oven is controlled to be 75%;
and then carrying out baking treatment at the temperature of 100 ℃ for 30 minutes to obtain the cod.
Determination of Properties
(1) The cod samples before processing and the cod products after processing obtained in examples 1 to 6 and comparative examples 1 to 4 were evaluated for in vivo allergy caused by cod before and after processing using serum from a cod allergy patient, and the activity test was carried out by combining IgE of the cod samples before processing and the cod products after processing with serum from the patient.
(2) Processed cod products obtained in examples 1 to 6 and comparative examples 1 to 4 were provided, and changes in digestibility of cod proteins were analyzed using in vitro protein digestibility.
Analysis of results
(1) The cod samples before processing and the cod products after processing obtained in examples 1 to 6 and comparative examples 1 to 4 were evaluated for in vivo allergy caused by cod before and after processing using serum from a cod allergy patient, and the IgE binding between the cod samples before processing and the cod products after processing and the serum from the patient was subjected to an activity test, respectively, and the absorbance values were measured at 450nm, and the results are shown in table 1 below, where it can be seen that the absorbance of IgE binding between the cod products after processing by the processing method provided in examples 1 to 6 and the serum from the patient was 0.09 ± 0.02 to 0.31 ± 0.02, both of which were lower than the absorbance of IgE binding between the cod samples before processing and the serum from the patient; the IgE binding absorbance of the processed cod products and the serum of the patient in the comparative examples 1-4 is 0.99 +/-0.02-1.23 +/-0.02, and is higher than the IgE binding absorbance of the cod sample and the serum of the patient before processing, which indicates that the allergen protein content of the processed cod products is reduced, and the IgE binding with the serum of the patient is reduced.
TABLE 1
Figure BDA0003647646040000111
Figure BDA0003647646040000121
(2) Providing the processed cod products obtained in examples 1-6 and comparative examples 1-4, analyzing the change of cod protein digestion by using in vitro protein digestibility, and determining results are shown in table 2, wherein the processed cod sample protein digestibility obtained in examples 1-6 is higher than that obtained in comparative examples 1-4; it can be seen that by adopting the processing method provided by the embodiments 1 to 6, the digestibility of the protein of the fish sample is high, so that the allergen protein content of the processed cod product is reduced, and the allergenicity of the product is further reduced.
TABLE 2
Figure BDA0003647646040000122
In summary, according to the processing method for reducing the fish sensitization provided by the application, the fish sample to be processed is provided firstly, then the mixed gas of nitrogen and oxygen is introduced into the fish sample under the vacuum environment, and the specific oxygen content in the mixed gas is controlled to carry out reaction. The processing method has simple process steps and short processing time, and can effectively reduce the allergenicity of fish products; and the process has small damage to the protein quality of the fish product, high efficiency, no toxicity and environmental protection, is beneficial to reducing energy consumption and is suitable for wide application.
The above description is only exemplary of the present application and should not be taken as limiting the present application, as any modification, equivalent replacement, or improvement made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims (10)

1. A processing method for reducing the allergenicity of fish, comprising the steps of:
providing a fish sample;
and placing the fish sample in a vacuum oven, introducing a mixed gas of nitrogen and oxygen into the vacuum oven, and then carrying out baking treatment to obtain the hypoallergenic fish sample.
2. The processing method for reducing sensitization of fish according to claim 1, wherein the volume percentage of oxygen in the vacuum oven is 5% -15%.
3. The processing method for reducing sensitization of fish according to claim 1, wherein the volume percentage of the nitrogen in the vacuum oven is 85% -95%.
4. The processing method for reducing sensitization of fishes according to any one of claims 1 to 3, wherein the temperature of said roasting treatment is 100 to 200 ℃.
5. The processing method for reducing sensitization of fish according to claim 4, wherein the temperature of said roasting treatment is 120-160 ℃.
6. The processing method for reducing sensitization in fish according to any one of claims 1 to 3, wherein the time for said roasting treatment is 3 to 15 minutes.
7. The processing method for reducing fish sensitization according to claim 6, wherein the time for the baking treatment is 5 to 8 minutes.
8. The method for reducing sensitization in fish according to any one of claims 1-3 wherein said fish sample is selected from the group consisting of cod.
9. The processing method for reducing sensitization of fishes according to any one of claims 1 to 3, wherein the specifications of the fish samples include a length of 3.5 to 4.5cm, a width of 3.5 to 4.5cm and a thickness of 2.5 to 3.5 cm.
10. A hypoallergenic fish product, characterized in that it is processed by the processing method for reducing fish allergenicity according to any one of claims 1 to 9.
CN202210535269.4A 2022-05-17 2022-05-17 Processing method for reducing fish sensitization Pending CN115005360A (en)

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Citations (5)

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Publication number Priority date Publication date Assignee Title
CN105384804A (en) * 2015-12-04 2016-03-09 集美大学 Low-allergenicity fish allergen parvalbumin, and preparation method and application thereof
CN105380149A (en) * 2015-12-04 2016-03-09 集美大学 Low-allergenicity dried fish floss and making method thereof
CN105558898A (en) * 2016-02-02 2016-05-11 集美大学 Processing method for low-sensitization sugared surimi product
CN106722382A (en) * 2016-11-18 2017-05-31 中国海洋大学 A kind of method that utilization microorganism reduces fish allergen activity
CN109221973A (en) * 2018-09-14 2019-01-18 集美大学 A kind of preparation method of low irritability dried fish

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