가압가열 처리에 의한 시판 돈육 햄과 베이컨의 알레르겐성 저감화 효과

• 발행기관: 한국축산식품학회
• 저자명: 김서진 김꽃봉우리 송유진 이소영 윤소영 이소정 이청조 김규언 안동현
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제1호, 133~140쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.02.28

영문 초록

The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pig-allergic patient`s sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at 121˚C for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient`s sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.

키워드

PSA pork hams and bacon autoclave allergenicity