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Removal of Anisakis simplex allergens from infected fish during the washing step of surimi production

AuthorsOlivares, Fabiola; González Muñoz, Miguel; Carballeda-Sangiao, Noelia; Rodríguez-Mahillo, Ana I.; Careche, Mercedes ; Heras, Cristina de las ; Navas, Alfonso ; Tejada Yábar, Margarita
Issue Date2015
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 95: 2626- 2631 (2015)
AbstractBACKGOUND: The washing operation of fish muscle is one of the key steps in the production of surimi. The aim of this study was to assess in parasitised minced fish the effect of the washing steps on the allergen removal of Anisakis simplex and on protein yield during surimi processing. Experimentally infected hake (Merluccius merluccius) (50 Anisakis simplex s.s L3 larvae per 100 g of muscle) underwent three successive washing steps with water, phosphate buffer (20 mmol L¿1), sodium bicarbonate (60 mmol L¿1), or sodium hypochlorite (0.27 mmol L¿1) in the surimi processing (4 kg muscle, 1:4 w/v for each solution). Total protein concentration and A. simplex antigens and allergens were evaluated in each waste fraction. RESULTS: The highest removal of Ani s 4 and A. simplex antigens was achieved by using phosphate buffer, together with a good protein yield in the raw surimi. Decrease of the concentration of allergens and antigens as a function of the washing steps rendered a linear trend (R2 = 0.95 and 0.98 for Ani s 4 and A. simplex antigens, respectively). CONCLUSION: The conditions for an optimal removal of Anisakis allergens can be established and calculated as a function of the washing steps. This approach opens a line to utilise parasitised fish in a safer way. © 2014 Society of Chemical Industry
Identifiersdoi: 10.1002/jsfa.6994
issn: 1097-0010
Appears in Collections:(ICTAN) Artículos
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