TY - JOUR
T1 - Relationship between the risk for a shrimp allergy and freshness or cooking
AU - Usui, Masakatsu
AU - Harada, Akihito
AU - Yasumoto, Shinya
AU - Sugiura, Yoshimasa
AU - Nishidai, Anri
AU - Ikarashi, Maria
AU - Takaba, Honami
AU - Miyasaki, Taiko
AU - Azakami, Hiroyuki
AU - Kondo, Masakazu
N1 - Publisher Copyright:
© 2015 Japan Society for Bioscience, Biotechnology, and Agrochemistry.
PY - 2015
Y1 - 2015
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84942358015&partnerID=8YFLogxK
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U2 - 10.1080/09168451.2015.1045830
DO - 10.1080/09168451.2015.1045830
M3 - Article
C2 - 25966963
AN - SCOPUS:84942358015
SN - 0916-8451
VL - 79
SP - 1698
EP - 1701
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
IS - 10
ER -