Relationship between the risk for a shrimp allergy and freshness or cooking

Masakatsu Usui, Akihito Harada, Shinya Yasumoto, Yoshimasa Sugiura, Anri Nishidai, Maria Ikarashi, Honami Takaba, Taiko Miyasaki, Hiroyuki Azakami, Masakazu Kondo

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


Tropomyosins are defined as risk factors for shrimp allergy. However, their concentration in different preparations has not been clarified. We quantified the tropomyosin concentration in shrimp meat, which was cooked using several methods or was stored under various conditions. The results demonstrated that shrimp meat from various preparations and storage conditions maintained tropomyosin concentrations that were sufficient to cause food allergies.

Original languageEnglish
Pages (from-to)1698-1701
Number of pages4
JournalBioscience, Biotechnology and Biochemistry
Issue number10
Publication statusPublished - 2015

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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