Chemical Characteristics and Allergenicity Alterations Induced by Heating in Mackerel Tuna (Euthynnus affinis) Powder Production
Background: Parvalbumin, the main allergen in mackerel tuna (Euthynnus affinis), is present in higher concentrations in white meat relative to red. Parvalbumin reduction can be achieved through heating methods such as pressure heating (autoclaving) and steaming. This study aimed to evaluate the impa...
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| Päätekijät: | , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | englanti |
| Julkaistu: |
Shahid Sadoughi University of Medical Sciences
2025-06-01
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| Sarja: | Journal of Food Quality and Hazards Control |
| Aiheet: | |
| Linkit: | http://jfqhc.ssu.ac.ir/article-1-1283-en.pdf |
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