Review: Pengaruh Pengolahan Terhadap Alergenisitas Ikan

Authors

  • Indria Mahgfirah Unversitas Abulyatama
  • Harumi Sujatmiko Institut Teknologi Pagar Alam

DOI:

https://doi.org/10.55338/jumin.v7i1.5257

Keywords:

Alergenisitas, Alergen, Ikan, Pengolahan

Abstract

In underdeveloped and even developing countries, fish is the main source of animal protein to meet daily protein needs. However, for some people, fish consumption can cause allergic reactions. Clinical manifestations of fish allergies vary from mild to severe symptoms, even life-threatening. One effort that can be made to reduce fish allergenicity is by applying a processing process, but the processing has different effects on fish allergenicity, namely, it can decrease, increase, or even not change at all. This paper aims to examine the impact of processing processes (non-thermal and thermal) on fish allergenicity to provide a general picture of the effects of processing on fish allergenicity. A thorough understanding of changes in allergenicity due to the application of processing processes is needed to determine the most appropriate processing for reducing fish allergenicity. In addition, this paper also discusses the mechanism of allergic reactions and the main fish allergen, namely parvalbumin.

Downloads

Download data is not yet available.

References

E. A. Suryana, D. Martianto, and Y. F. Baliwati, “Consumption Patterns and Food Demand for Animal Protein Sources in West Nusa Tenggara and East NusaTenggara Provinces,” Anal. Kebijak. Pertan., vol. 17, no. 1, pp. 1–12, 2019.

R. Husain, N. S. Umar, and S. P. Suherman, “Formulasi Tepung Ikan Bandeng (Chanos chanos) Dalam Pembuatan Biskuit Sebagai Makanan Pendamping ASI (MP-ASI),” Jambura Fish Process. J., vol. 5, no. 1, pp. 47–59, 2023, doi: 10.37905/jfpj.v5i1.15786.

F. Virgantari, A. Daryanto, H. Harianto, and S. U. Kuntjoro, “Analisis Permintaan Ikan Di Indonesia: Pendekatan Model Quadratic Almost Ideal Demand System (Quaids),” J. Sos. Ekon. Kelaut. dan Perikan., vol. 6, no. 2, p. 191, 2017, doi: 10.15578/jsekp.v6i2.5772.

R. Wahyudi and E. T. W. Maharani, “Profil Protein Pada Ikan Tenggiri Lama Penggaraman Dengan Menggunakan Metode Sds-Page,” Semin. Nas. Pendidikan, Sains dan Teknol. Fak. Mat. dan Ilmu Pengetah. Alam Univ. Muhammadiyah Semarang, vol. ISBN : 978, pp. 34–41, 2017.

S. Anvari, J. Miller, C. Y. Yeh, and C. M. Davis, “IgE-Mediated Food Allergy,” Clin. Rev. Allergy Immunol., vol. 57, no. 2, pp. 244–260, 2019, doi: 10.1007/s12016-018-8710-3.

B. I. Nwaru et al., “The epidemiology of food allergy in Europe: A systematic review and meta-analysis,” Allergy Eur. J. Allergy Clin. Immunol., vol. 69, no. 1, pp. 62–75, 2014, doi: 10.1111/all.12305.

S. K. Vanga, A. Singh, B. Harish Vagadia, and V. Raghavan, “Global food allergy research trend: a bibliometric analysis,” Scientometrics, vol. 105, no. 1, pp. 203–213, 2015, doi: 10.1007/s11192-015-1660-0.

N. A. Nahdiyin, "Penelitian kinerja pustakawan di perpustakaan melalui database google scholar: narrative literature review," Jurnal Kajian Perpustakaan dan Informasi, vol. 7, no. 2, pp. 227–240, 2023, doi: 10.17977/um008vi12017p001.

J. Sukhera, "Narrative reviews in medical education: key steps for researchers," Journal of Graduate Medical Education, vol. 14, no. 4, pp. 418–419, 2022, doi: 10.4300/JGME-D-22-00481.1.

A. M. Methley, S. Campbell, C. Chew-Graham, R. McNally, and S. Cheraghi-Sohi, "PICO, PICOS, and SPIDER: a comparison study of specificity and sensitivity in three search tools for qualitative systematic reviews," BMC Health Service Research, vol.14, pp. 1–10, 2014, doi: 10.1186/s12913-014-0579-0.

H. Sujatmiko, N. S. Palupi, dan N. Wulandari, "Metaanalisis peranan teknologi proses pengolahan terhadap penurunan alergenisitas ikan," Jurnal Pengolahan Hasil Perikanan Indonesia, vol. 26, no. 3, pp. 350–360, doi: 10.17844/jphpi.v26i3.47344.

[ ] J. Liang, S. L. Taylor, J. Baumert, A. L. Lopata, and N. A. Lee, “Effects of thermal treatment on the immunoreactivity and quantification of parvalbumin from Southern hemisphere fish species with two anti-parvalbumin antibodies,” Food Control, vol. 121, p. 107675, 2021, doi: 10.1016/j.foodcont.2020.107675.

H. H. J. De Jongh, S. L. Taylor, and S. J. Koppelman, “Controlling the aggregation propensity and thereby digestibility of allergens by Maillardation as illustrated for cod fish parvalbumin,” J. Biosci. Bioeng., vol. 111, no. 2, pp. 204–211, 2011, doi: 10.1016/j.jbiosc.2010.09.015.

Z. H. Zhang, L. H. Wang, X. A. Zeng, Z. Han, and C. S. Brennan, “Non-thermal technologies and its current and future application in the food industry: a review,” Int. J. Food Sci. Technol., vol. 54, no. 1, pp. 1–13, 2019, doi: 10.1111/ijfs.13903.

Arvanitoyannis, “Irradiation of food commodities: techniques, applications, detection, legislation, safety and consumer opinion,” Trends Food Sci. Technol., vol. 22, no. 1, pp. 50–50, 2019, doi: 10.1016/j.tifs.2010.12.003.

D. K. A. Rosario, B. L. Rodrigues, P. C. Bernardes, and C. A. Conte-Junior, “Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish,” Crit. Rev. Food Sci. Nutr., vol. 61, no. 7, pp. 1163–1183, 2021, doi: 10.1080/10408398.2020.1754755.

S. Ashraf, M. Sood, J. D. Bandral, and M. Trilokia, “Food irradiation: A review,” ~ 131 ~ Int. J. Chem. Stud., vol. 7, no. 2, pp. 131–136, 2019.

R. Ravindran and A. K. Jaiswal, “Wholesomeness and safety aspects of irradiated foods,” Food Chem., vol. 285, no. December 2018, pp. 363–368, 2019, doi: 10.1016/j.foodchem.2019.02.002.

C. Arnaud, M. de Lamballerie, and L. Pottier, “Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets,” High Press. Res., vol. 38, no. 1, pp. 62–79, 2018, doi: 10.1080/08957959.2017.1399372.

L. Cartagena, E. Puértolas, and I. M. de Marañón, “Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga),” Food Bioprocess Technol., vol. 13, no. 10, pp. 1791–1800, 2020, doi: 10.1007/s11947-020-02523-9.

S. Humaid, D. Nayyar, J. Bolton, B. Perkins, and D. I. Skonberg, “Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster,” High Press. Res., vol. 40, no. 3, pp. 444–463, 2020, doi: 10.1080/08957959.2020.1774753.

H. W. Huang, H. M. Lung, B. B. Yang, and C. Y. Wang, “Responses of microorganisms to high hydrostatic pressure processing,” Food Control, vol. 40, no. 1, pp. 250–259, 2014, doi: 10.1016/j.foodcont.2013.12.007.

N. Ghasemkhani, M. Akbarian, A. Morshedi, Z. Poursharif, B. Aghamohammadi, and F. Moayedi, “Microbiological effects of high pressure processing on foodnet Microbiological effects of high pressure processing on food,” J. Bio. Env. Sci, vol. 2014, no. 4, pp. 133–145, 2014, [Online]. Available: http://www.innspub.net

R. Suleman, Z. Wang, R. M. Aadil, T. Hui, D. L. Hopkins, and D. Zhang, “Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects,” Meat Sci., vol. 167, no. 1, p. 108172, 2020, doi: 10.1016/j.meatsci.2020.108172.

R. Thirumdas et al., Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture, vol. 77. Elsevier Ltd, 2018. doi: 10.1016/j.tifs.2018.05.007.

R. Mandal, A. Singh, and A. Pratap Singh, “Recent developments in cold plasma decontamination technology in the food industry,” Trends Food Sci. Technol., vol. 80, pp. 93–103, 2018, doi: 10.1016/j.tifs.2018.07.014.

J. Guo, K. Huang, and J. Wang, “Bactericidal effect of various non-thermal plasma agents and the influence of experimental conditions in microbial inactivation: A review,” Food Control, vol. 50, pp. 482–490, 2015, doi: 10.1016/j.foodcont.2014.09.037.

A. Powell and J. W. S. Scolding, “Direct application of ozone in aquaculture systems,” Rev. Aquac., vol. 10, no. 2, pp. 424–438, 2018, doi: 10.1111/raq.12169.

N. J. Rowan, “Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo vadis?,” Trends Food Sci. Technol., vol. 88, no. November 2018, pp. 316–332, 2019, doi: 10.1016/j.tifs.2019.03.027.

A. Y. Ramos-Villarroel, N. Aron-Maftei, O. Martín-Belloso, and R. Soliva-Fortuny, “The role of pulsed light spectral distribution in the inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms,” Food Control, vol. 24, no. 1–2, pp. 206–213, 2012, doi: 10.1016/j.foodcont.2011.09.029.

Nurhidayah, E. Soekendarsi, and A. E. Erviani, “KANDUNGAN KOLAGEN SISIK IKAN BANDENG Chanos-chanos DAN SISIK IKAN NILA Oreochromis niloticus COLLAGEN CONTENT OF CHANOS-CHANOS AND OREOCHROMIS NILOTICUS SCAL,” Bioma J. Biol. Makassar, vol. 4, no. 1, pp. 39–47, 2019.

Y. Zhu, S. K. Vanga, J. Wang, and V. Raghavan, “Effects of Ultrasonic and Microwave Processing on Avidin Assay and Secondary Structures of Egg White Protein,” Food Bioprocess Technol., vol. 11, no. 11, pp. 1974–1984, 2018, doi: 10.1007/s11947-018-2158-6.

D. Bogahawaththa, N. H. Bao Chau, J. Trivedi, M. Dissanayake, and T. Vasiljevic, “Impact of selected process parameters on solubility and heat stability of pea protein isolate,” Lwt, vol. 102, no. December 2018, pp. 246–253, 2019, doi: 10.1016/j.lwt.2018.12.034.

A. Roascio - Albistur and A. Gámbaro, “Consumer perception of a non-traditional market on sous-vide dishes,” Int. J. Gastron. Food Sci., vol. 11, pp. 20–24, 2018, doi: 10.1016/j.ijgfs.2017.10.002.

D. E. Baldwin, “Sous vide cooking: A review,” Int. J. Gastron. Food Sci., vol. 1, no. 1, pp. 15–30, 2012, doi: 10.1016/j.ijgfs.2011.11.002.

J. Qi, X. Li, W. Zhang, H. Wang, G. Zhou, and X. Xu, “Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed,” Anim. Sci. J., vol. 89, no. 2, pp. 474–482, 2018, doi: 10.1111/asj.12929.

P. B. Pathare and A. P. Roskilly, “Quality and Energy Evaluation in Meat Cooking,” Food Eng. Rev., vol. 8, no. 4, pp. 435–447, 2016, doi: 10.1007/s12393-016-9143-5.

F. A. P. Silva, V. C. S. Ferreira, M. S. Madruga, and M. Estévez, “Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken,” J. Food Sci. Technol., vol. 53, no. 8, pp. 3137–3146, 2016, doi: 10.1007/s13197-016-2287-8.

J. Luo, C. Taylor, T. Nebl, K. Ng, and L. E. Bennett, “Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins,” Food Chem., vol. 254, no. August 2017, pp. 292–301, 2018, doi: 10.1016/j.foodchem.2018.01.164.

Downloads

Published

2025-01-23

How to Cite

Mahgfirah, I., & Sujatmiko, H. (2025). Review: Pengaruh Pengolahan Terhadap Alergenisitas Ikan . Jurnal Media Informatika, 7(1), 212-218. https://doi.org/10.55338/jumin.v7i1.5257