Allergenicity of Fish Meat Paste Products and Surimi from Walleye Pollack

HAMADA Yuki, GENKA Erina, OHIRA Michitaka, NAGASHIMA Yuji, SHIOMI Kazuo

doi:10.3358/shokueishi.41.38

Six kinds of fish meat paste products (kamaboko, tubular kamaboko called chikuwa, boiled kamaboko called hampen, square shaped fried kamaboko called satsuma-age, fish ball called tsumire and fish sausage) and surimi from walleye pollack were evaluated for allergenicity by ELISA using sera from two fish-sensitive patients, patient 1 recognizing parvalbumin as an allergen and patient 2 recognizing a higher-molecular-weight substance (referred to as unidentified allergen). Patient 1 serum was positive only to the extract from fish ball, which contained a large amount of unwashed sardine meat. Furthermore, parvalbumin was detected only in fish ball by both ELISA using a monoclonal antibody against carp parvalbumin and SDS-PAGE. These results suggested that fish meat paste products made of surimi from walleye pollack and/or fully washed fish meat can be served as hypoallergenic foods to fish-sensitive patients recognizing parvalbumin, since parvalbumin in fish meat can be mostly removed by washing. On the other hand, patient 2 serum reacted to all the extracts from fish meat paste products and surimi. When myofibrillar protein and myostromal protein franctions prepared from surimi were subjected to ELISA with patient 2 serum, the unidentified allergen was found in the latter fraction. SDS-PAGE, immuno-blot and amino acid analysis demonstrated that the unidentified allergen in the myostromal protein fraction is collagen.

Allergenicity of Fish Meat Paste Products and Surimi from Walleye Pollack

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