Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin.

Shrimp allergen, tropomyosin is a highly heat stable allergen a common causative of shrimp allergy in sensitive individuals. Effect of house hold pressure cooking on immunogenicity of shrimp allergen, topomyosin from was investigated in both shrimp extract and peeled shrimp by extending the time of pressure cooking to 5, 10 and 20 min. Soaked shrimps in salt, baking soda, papain and acetic acid along with pressure cooking was also investigated.

Changes in biogenic amines, biochemical and microbial attributes of three spotted crab () during iced and refrigerated storage.

Three spotted crab () is a preferred variety of crab among seafood consumers. Biochemical, microbial and sensory characters along with formation of biogenic amines of whole crabs stored under iced and refrigerated condition was evaluated. Cadaverine, putrescine and spermidine were the major amines formed during spoilage and a strong correlation between cadaverine and psychrotrophs was observed in refrigerated (0.

In vivo characterization of histological and immunological response of allergic protein of Metapenaeus dobsonii using an adjuvant free BALB/c mice model.

Shrimp allergy, a common form of food allergy is an adverse immunological response to shrimp proteins. BALB/c mice was sensitized by an adjuvant free oral administration of purified tropomyosin, from Metpenaeus dobsonii to characterize intestinal histological responses and immunological protein recognition pattern as it is unpractical in human subjects. Sensitized mice with higher dose of tropomyosin expressed symptoms of anaphylaxis including puffiness around eyes and snout, no activity, tremor and convulsion after challenge.

Identification of allergic proteins of Flower tail shrimp ().

Allergy to seafood mainly fish and shellfish has been reported. Tropomyosin is recognized as a major allergen in many crustaceans especially shrimps. A study was carried out to identify the IgE reactive proteins of allergic nature in Flower tail shrimp (), a frequently consumed shrimp in India mainly in dried form.