Relationship between the reduction of a major fish allergen, parvalbumin, and autolytic enzymes in fish sauce-Reference-Cited by-同舟云学术

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Relationship between the reduction of a major fish allergen, parvalbumin, and autolytic enzymes in fish sauce

Published:2024-01-15 Issue:1 Volume:90 Page:43-45
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

TAKAMI MARI¹,WANG YAO¹,HIRAYAMA YU¹,HAMADA YUKI¹

Affiliation:

1. Graduate School of Fisheries and Environmental Sciences, Nagasaki University

Publisher

Japanese Society of Fisheries Science

Link

https://www.jstage.jst.go.jp/article/suisan/90/1/90_23-00011/_pdf

Reference10 articles.

1. 1) 石毛直道．東アジアの魚醤−魚の発酵製品の研究（1）−．国立民族学博物館研究報告 1986; 11: 1–41

2. 2) Fujii T, Sakai H. Chemical composition and microflora of fish sauce “Shotturu”. Nippon Suisan Gakkaishi 1984; doi:10.2331/suisan.50.1061 (in Japanese with English abstract).

3. 3) Elsayed S, Aas K. Isolation of purified allergens (cod) by isoelectric focusing. Int. Arch. Allergy. Appl. Immunol. 1971; 40: 428–438.

4. 4) Shiomi K, Hayashi S, Ishikawa M, Shimakura K, Nagashima Y. Identification of parvalbumin as an allergen in horse mackerel muscle. Fish. Sci. 1998; 64: 300–304.

5. 5) Hamada Y, Nagashima Y, Shiomi K. Identification of collagen as a new fish allergen. Biosci. Biotechnol. Biochem. 2001; 65: 285–291.

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