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A method for reducing or removing allergens in shrimp

An allergen and allergen shrimp technology, applied in shrimp/lobster processing and other directions, can solve the problems of product application limitations, reduce shrimp protein quality, and difficult to remove allergens, and achieve the effect of low process cost and low energy consumption

Active Publication Date: 2016-05-18
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because food allergens have a certain tolerance to the action of acid and heat, it is difficult for conventional processing to meet the requirements of removing allergens
At present, the methods used to reduce shrimp allergens are mainly enzymatic methods, and more use of trypsin, chymotrypsin, etc. to hydrolyze shrimp protein to remove allergens, thereby obtaining allergen-free or low-allergen shrimp products; but Sometimes bitter peptides are produced after enzyme treatment, which reduces the quality of shrimp protein and affects the sensory quality of the product
Use papain to hydrolyze shrimp protein, reduce or remove allergens without producing bitter peptides; but this method must make shrimp and water into a thinner shrimp pulp and fully act with enzymes to remove allergens
The product made by this method is generally in the form of sauce or powder, which can only be used as a seasoning, which limits the application of the product

Method used

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  • A method for reducing or removing allergens in shrimp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Preparation of Penaeus vannamei with hypoallergen or no allergen

[0014] Remove the head and tail of the fresh vannamei shrimp, put them in a sealed bag, and seal it after vacuuming. Under the conditions of a temperature of 65° C. and a pressure of 400 MPa, the pressure was maintained for 15 minutes to obtain hypoallergen-free or allergen-free Penaeus vannamei.

[0015] (2) Detection of allergy protein inhibition rate by indirect ELISA

[0016] ① Extraction of allergens:

[0017] The processed shrimp meat was weighed, and after adding a 0.9% NaCl solution at a ratio of 1 g / mL, it was homogenized to obtain a muscle homogenate. Place the homogenate on ice for 5 minutes, add 4 times the volume of cold acetone (pre-cooled at -20°C overnight), mix thoroughly, and place in an ice bath for 30 minutes, during which time it is mixed several times. Centrifuge at 10,000 r / min at 4°C for 15 minutes, transfer the precipitate to a clean filter paper, and let it dry naturally ...

Embodiment 2

[0036] (1) Preparation of Hypoallergen or No Allergen Chinese Shrimp

[0037] Remove the head, tail and gut of the fresh Chinese prawns, put them in a sealed bag, and seal it after vacuuming. The temperature is 60° C., and the pressure is 550 MPa under the condition of holding pressure for 20 minutes to obtain hypoallergen or no allergen Penaeus chinensis.

[0038] (2) Detection of allergy protein inhibition rate by indirect ELISA

[0039] The detection method is the same as in Example 1. The inhibition rate of allergenic protein in Penaeus prawn after ultra-high pressure and temperature treatment was 1.46%. Before the end of desensitization, the inhibition rate of allergenic protein in Penaeus prawn from China was 60.16%.

[0040] (3) Sensory evaluation method of Penaeus chinensis after treatment:

[0041] The detection method is the same as in Example 1. The total sensory score of Penaeus chinensis after the above-mentioned ultra-high pressure and temperature treatment ...

Embodiment 3

[0046](1) Preparation of Newenaeus prawns (basic shrimp) with hypoallergen or no allergen

[0047] Remove the head and tail of the fresh shrimp, put it into a sealed bag, and seal it after vacuuming. The temperature is 55° C. and the pressure is 600 MPa under the condition of holding pressure for 10 minutes to obtain hypoallergen or allergen-free shrimp.

[0048] (2) Detection of allergy protein inhibition rate by indirect ELISA

[0049] The detection method is the same as in Example 1. The inhibition rate of the allergenic protein of the basilisk shrimp after ultra-high pressure and temperature treatment was 2.16%. Before desensitization, the inhibition rate of the allergen protein of gimai shrimp was 63.25%.

[0050] (3) sensory evaluation method of basilisk shrimp after processing:

[0051] The detection method is the same as in Example 1. The total sensory score of the gimwai shrimp after the above-mentioned ultra-high pressure and temperature treatment was 9.5. Ther...

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Abstract

The invention discloses a method for reducing or removing allergens in shrimps. The method comprises the following steps of removing heads, tails and catguts of the shrimps, placing the shrimps in a sealed bag, vacuumizing the bag, sealing a bag opening, and maintaining pressure at the temperature of 55-65 DEG C under the pressure of 400-600 MPa for 10-20 minutes to obtain the shrimps with low allergens and free of allergens. The method adopts an ultrahigh-pressure synergetic temperature technology and achieves the purpose of reducing or removing the allergens in the shrimps by adjusting processing technological parameters under the premise that the shape and the sensory quality of the shrimps are not influenced. The method is simple and convenient to operate, safe, efficient and low in energy consumption.

Description

technical field [0001] The invention relates to a method for reducing or removing allergens in shrimp. Background technique [0002] The issue of food allergens falls under the category of food safety. As a kind of food-borne disease, food allergy has aroused widespread concern. Allergic diseases affect the health of nearly a quarter of the world's population, and are listed by the World Health Organization as one of the three major diseases to be prevented and controlled in the 21st century. According to epidemiological surveys, about 2% to 2.5% of people in the United States suffer from food allergies every year, and the incidence rate of children and infants is about 5% to 8%. It reached 47%. [0003] Among the eight categories of allergenic foods proposed by the Food and Agriculture Organization of the United Nations, crustacean aquatic products such as shrimps and crabs and their products are the most important category. With the improvement of people's living stand...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C29/02
Inventor 陈芳龙芳羽胡小松廖小军吴继红
Owner CHINA AGRI UNIV