Characterization of antigenicity of the surimi and kamaboko protein of Japanese threadfin bream (Nemipterus japonicus)

Abstract

Japanese threadfin bream (Nemipterus japonicus) contains highmyofibril protein which can be used as raw material in processing of surimi and kamaboko, however both of those products are able to cause allergies in people who have hypersensitivity to allergenic proteins. Parvalbumin is a sarcoplasmic protein which is the main source of allergies in fish. The washing process in surimi processing can remove sarcoplasmic proteins. Therefore, this research was conducted to determine the allergenic protein content in each processing process of surimi and kamaboko Japanese threadfin bream fish. The protein profiles of surimi and washingwater were visualized using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and total parvalbumin protein was calculated using enzyme-linked immunosorbent assay (ELISA). The SDS-PAGE results showed that the washing process removed several allergens as indicated by a decrease in the protein band at a molecular weight of 10-13 kDa and for ELISA the absorbance value decreased with the number of washing processes in surimi processing. The content of parvalbumin and other allergycausing proteins such as aldolase A and β-enolase decreased after the meat underwent the washing process.