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Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis) tropomyosin

Faisal, Md, Vasiljevic, Todor, Donkor, Osaana N.
International journal of food science & technology 2019 v.54 no.1 pp. 183-193
Fenneropenaeus merguiensis, acid treatment, boiling, freezing, frying, gels, hydrochloric acid, methodology, molecular weight, pH, shrimp, storage temperature, storage time, tropomyosins
Different processing techniques were assessed to attenuate the antigenicity of banana prawn tropomyosin (Fenneropenaeus merguiensis). Frying and boiling at different temperatures, acid treatment using different acids and storage at −20 °C up to 3 months were investigated. Untreated prawn sample was used as a control. Frying significantly increased antigenicity (6–8 times) in temperature‐dependent manner, whereas the trend was fundamentally reversed with boiling. Boiling at 121 °C resulted in the lowest antigenicity (12.99 mg mL⁻¹) among all heat‐treated samples, yet higher than the control (5.06 mg mL⁻¹). Freezing had initially very minor impact, although prolonged storage at −20 °C increased antigenicity slightly (2.29 mg mL⁻¹) compared with control. Antigenicity was impacted the most by a reduction in pH independent on the type of acid as both acetic and HCl acids significantly reduced antigenicity of tropomyosin by ~90% compared with control. This could be considered as a new approach to processing that may potentially reduce tropomyosin‐derived antigenicity in prawns and prawn products. This study also confirmed the actual molecular weight of banana prawn tropomyosin was 37 kDa implementing a new methodology using unstained gel.