The Impact Of Electron Beam Irradiation On Fish Allergenicity And Texture

Fish is one of the eight categories of food caused by allergic reactions. With its wide use as an ingredient to food industry, fish allergy problem is increasingly concerned by researchers and consumers. Fish allergen abatement became an important measure to improve standards of food safety and protect consumers from being allergic. Currently, most allergens methods for eliminating have a strong destructive effect on food itself and it is difficult for food to restore to the initial state. It is urgent to develop a non-apparent damage to reduce the products’allergens. In this study, a low-loss cold processing technique, electron beam irradiation, was used to study the impact on fish allergen, so as to provide technical supports for the development of hypoallergenic fish products. The main contents are as follows:1. Electron beam irradiation was used to process the liquid protein, powdered protein and the meat of turbots, which were chosen as research objects in this experiment, aiming to analyze the variation on fish allergic immunogenicity and structural characteristics and the changes of parvalbumin contents and immune activity processed by different doses of electron beam irradiation. The results showed that compared to the protein without electron beam irradiation, after electron beam irradiation, the immunogenicity on12ku turbot allergen parvalbumin gradually reduced as the irradiation dose increased. The result also found that25ku,45-66.2ku may be parvalbumin polymer because of a weak positive reaction strip appeared. The liquid protein is most sensitive to irradiation in reducing the allergenic, And the effect of reducing allergens immunogenic is more obvious in5kGy and higher doses of radiation, only in5kGy irradiation dose, immunogenicity were reduced by63.3%,10kGy at allergen immunogenicity reducing effect Preferably, a95.9%reduction. This indicates that the electron beam irradiation treatment could better reduce the turbot allergen sensitization. 2. This study used a type of electron beam irradiation dose treated liquid protein, powdered protein and fish, by detecting the carbonyl content, total sulfhydryl content, hydrophobicity, thermal stability and texture analysis, detect different radiation dose as well as the state of protein irradiation on the structural characteristics of fish. The study found that the electron beam irradiation changed the structural characteristics of the original protein, the increasing dose of electron beam irradiation will lead to an increase in carbonyl content, total sulfhydryl content, hydrophobicity, and thermal stability decreased. Among them, the most obvious impact on the structural characteristics is the irradiated liquid protein, only at the5kGy the carbonyl content increased by100%, and200%increase in13kGy, total sulfhydryl content had an increase of72.6%at10kGy, The hydrophobic variation and thermal stability less affected by irradiation, the hydrophobicity wich changed greatest in liquid protein of13kGy reduced by37.2%, Thermal stability decreases of58.1%at the10kGy. This indicates that irradiation is the most adverse impact on the carbonyl. Texture analysis showed that the middle and high dose (≥5kGy) electron beam irradiation of fish meat constitute more significant impact, This indicates that the irradiation can partially destroy the spatial structure of the protein.The results showed that electron beam irradiation technology could effectively reduce the immunogenicity of fish allergy, but it also caused significant impact on the texture of fish which might affect the quality of fish products. Thus, by optimizing the parameters of the electron beam irradiation, we could minimize its influence on fish meat proteins. It is expected to develop a kind of hypoallergenic fish products which could give supports to improve the safety of fish food in protecting consumers’ safety.