title: Relationship between the risk for a shrimp allergy and freshness or cooking.
abstract: Tropomyosins are defined as risk factors for shrimp allergy. However, their concentration in different preparations has not been clarified. We quantified the tropomyosin concentration in shrimp meat, which was cooked using several methods or was stored under various conditions. The results demonstrated that shrimp meat from various preparations and storage conditions maintained tropomyosin concentrations that were sufficient to cause food allergies.
authors.affiliation: a Department of Food Science and Technology , National Fisheries University , Shimonoseki , Japan.
authors.forename: Masakatsu
authors.initials: M
authors.lastname: Usui
authors.forename: Akihito
authors.initials: A
authors.lastname: Harada
authors.forename: Shinya
authors.initials: S
authors.lastname: Yasumoto
authors.forename: Yoshimasa
authors.initials: Y
authors.lastname: Sugiura
authors.forename: Anri
authors.initials: A
authors.lastname: Nishidai
authors.forename: Maria
authors.initials: M
authors.lastname: Ikarashi
authors.forename: Honami
authors.initials: H
authors.lastname: Takaba
authors.forename: Taiko
authors.initials: T
authors.lastname: Miyasaki
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Azakami
authors.forename: Masakazu
authors.initials: M
authors.lastname: Kondo
mesh_terms: D000485:Allergens / Q000302:isolation & purification*; D000818:Animals; D003296:Cooking / Q000379:methods; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling / Q000379:methods; D005512:Food Hypersensitivity / Q000276:immunology / Q000517:prevention & control; D006801:Humans; D033561:Penaeidae / Q000737:chemistry* / Q000276:immunology; D012758:Shellfish / Q000032:analysis*; D014335:Tropomyosin / Q000302:isolation & purification*
chemical_list: D000485:Allergens; D014335:Tropomyosin
keywords: allergy risk; cooking; freshness; shrimp allergen