| 低致敏水产品加工技术研究进展 |
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| 引用本文： | 周林杰,施文正,卢瑛.低致敏水产品加工技术研究进展[J].食品工业科技,2021,42(21):414-419. |
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| 作者姓名： | 周林杰 施文正 卢瑛 |
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| 作者单位： | 1.上海海洋大学食品学院，上海 2013062.农业部水产品贮藏保鲜质量安全风险评估实验室(上海)，上海 2013063.上海水产品加工及贮藏工程技术研究中心，上海 201306 |
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| 基金项目： | 国家重点研发计划项目（2019YFD0902003）；南太湖精英计划领军型创新项目“淡水鱼的高品质、营养健康方便食品开发及其产业化” |
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| 摘 要： | 近年来，随着水产品的消费量逐年增长，食用水产品引起的过敏问题也日渐增多。在全球范围内，食物过敏是世界公共卫生关注的重点问题，因此通过食品加工技术来开发出低致敏或无致敏的食品对过敏人群健康具有重要意义。本文对水产品过敏原加工消减技术研究进展进行了概述，简要介绍了水产品的主要过敏原，详细介绍了不同食品加工技术对水产品过敏原致敏性的影响，分析了低致敏水产品的研究现状及发展趋势,以期为低致敏性水产品的研发提供指导方向。
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| 关 键 词： | 水产品 过敏 消减技术 低致敏水产制品 |
| 收稿时间： | 2020-09-29 |
Research on Hypoallergenic Aquatic Products Processing Technology |
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| ZHOU Linjie,SHI Wenzheng,LU Ying.Research on Hypoallergenic Aquatic Products Processing Technology[J].Science and Technology of Food Industry,2021,42(21):414-419. |
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| Authors: | ZHOU Linjie SHI Wenzheng LU Ying |
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| Affiliation: | 1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China2.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China3.Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China |
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| Abstract: | In recent years, allergies caused by consumption of aquatic products are increasing, due to a spurt processing in consumption of aquatic products. Food allergy is an important public health issue around the world. Therefore, the hypoallergenic or non-allergenic food by processed technology is of critical significance to allergic people. The research progress of aquatic products allergen processing and reduction technology are summarized in this article. The main types of aquatic product allergens and details of different food processing technologies effects on aquatic products allergens are introduced. The hypoallergenic aquatic products research status and development trends are analyzed in order to provide guidance for the future research. |
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