Chemical Characteristics and Allergenicity Alterations Induced by Heating in Mackerel Tuna (Euthynnus affinis) Powder Production
نویسندگان
1 Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Bogor, Indonesia, Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia
2 Food Science Study Program, Graduate School, IPB University, Bogor, Indonesia 16680
3 Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Bogor, Indonesia, Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
4 Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Bogor, Indonesia, Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia
doi
10.18502/jfqhc.12.2.18860چکیده
Background: Parvalbumin, the main allergen in mackerel tuna (Euthynnus affinis), is present in higher concentrations in white meat relative to red. Parvalbumin reduction can be achieved through heating methods such as pressure heating (autoclaving) and steaming. This study aimed to evaluate the impact of these methods on the nutritional value ...
