Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

Fish is one of the eight major foods causing type-I food allergy, and prevalence its allergy increasing in part due to changes consumption habits. One main drivers for these has been processing developments transforming fish muscle into seafood products. Most allergic patients react Ca2+-binding protein β-parvalbumin (β-PV) abundant muscle. Here we have analyzed effect content allergenic properties β-PV. We found that transformation process decreases β-PV (4.7 ± 0.3 mg/g muscle, 0.24 0.03 surimi, ≤0.003 0.001 products), reduces specific-IgE binding prevents relevant such protease resistance amyloid aggregation. These results suggest products as potentially tolerable patients, but milk egg should be aware presence additives.