Evaluation and Reduction of Tropomyosin Allergenicity in Commercial Processed Low-Value Shellfish Products
The allergenicity of the major allergen tropomyosin (TM) in commercial low-value shellfish and its processed products was evaluated, and different methods to reduce the allergenicity of TM in edible shellfish tissues were studied. The contents of TM in commercial low-value shellfish and its frozen,...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-04-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-020.pdf |