Abstract：
Investigating technologies to control the allergenicity of seafood is particularly important to safeguard consumer health, but there is currently a dearth of research focused on reducing the allergenicity of clam meat. This study aimed to investigate the effects of high temperature-pressure (HTP) processing times (121 °C, 0.14 MPa; 5, 10, 15, 20 min) on the sensory quality, nutrition, and allergenicity of ready-to-eat clam meat. With the extension of HTP time, the hardness of clam meat gradually decreased, the chewiness decreased initially and then increased, and the meat became tender. HTP processing endowed clam meat with abundant esters and aldehydes. Among all the processing groups, the umami and saltiness were better at 15 min, correlating with the highest overall acceptability. Ready-to-eat clam meat contained high-protein nutritional value. Compared with raw clam meat, the tropomyosin allergenicity of clam meat treated with HTP for 15 and 20 min was significantly reduced by 51.9 % and 56.5 %, respectively (P < 0.05). However, there was no significant difference between these two groups. Appropriate HTP processing time might be an efficient condition to reduce the tropomyosin allergenicity of ready-to-eat clam meat and improve its quality, particularly for the time of 15 min. The results of this study could provide a reliable theoretical basis for the development of hypoallergenic clam foods.
摘要：
研究控制海鲜致敏性的技术对保障消费者健康尤为重要，但是目前缺乏减少蛤肉致敏性的研究。本研究旨在研究高温-压力（HTP）加工时间（121°C，0.14MPa;5、10、15、20min)对感官质量,营养,和即食蛤肉的致敏性。随着HTP时间的延长,蛤肉的硬度逐渐下降，咀嚼性最初下降，然后增加，肉变嫩了。HTP加工赋予蛤肉丰富的酯和醛。在所有处理组中，15分钟时鲜味和咸味更好，与最高的整体可接受性相关。即食蛤肉含有高蛋白营养价值。与生蛤肉相比，用HTP处理15和20分钟的蛤肉原肌球蛋白致敏性显着降低了51.9％和56.5％，分别为(P<0.05)。然而,两组间无显著差异。适当的HTP加工时间可能是降低即食蛤肉原肌球蛋白致敏性和提高其品质的有效条件。特别是15分钟的时间。本研究结果可为开发低变应原性蛤类食品提供可靠的理论依据。
