Relationship between the risk for a shrimp allergy and freshness or cooking

Masakatsu Usui, Akihito Harada, Shinya Yasumoto, Yoshimasa Sugiura, Anri Nishidai, Maria Ikarashi, Honami Takaba, Taiko Miyasaki, Hiroyuki Azakami, Masakazu Kondo

    Research output: Contribution to journalArticlepeer-review

    8 Citations (Scopus)


    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.

    Original languageEnglish
    Pages (from-to)1698-1701
    Number of pages4
    JournalBioscience, Biotechnology and Biochemistry
    Issue number10
    Publication statusPublished - 2015

    All Science Journal Classification (ASJC) codes

    • Biotechnology
    • Analytical Chemistry
    • Biochemistry
    • Applied Microbiology and Biotechnology
    • Molecular Biology
    • Organic Chemistry


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