Preparation of Hypoallergenic Kamaboko: Removal of Parvalbumin and Collagen from Fish Meat by Water-bleaching, Mechanical Grinding and Extraction with Potassium Chloride

Abstract

Marine products account for 40% of the dietary animal protein consumed in Japan. For people with seafood allergies that prevent the consumption of any seafood, production of hypoallergenic processed seafood products is essential. The major allergens in fish meat are parvalbumin (PA) and collagen. Here, the allergenicity of eight kinds of commercial fish meat cake, known as kamaboko, was assessed using enzyme-linked immunosorbent assay. Boiled and steamed kamaboko products were found to be less allergenic than the raw fish meat. We removed PA and collagen from fish meat by water-bleaching and mechanical grinding, respectively and produced a starting material that is abundant in actmyosin, an ingredient important in the gelation of kamaboko. Hypoallergenic kamaboko was then prepared by adding salt to the fish meat and steaming.