ReviewJournal of the science of food and agriculture2026
Recent insights for fish allergens: novel processing techniques and detection technology.
Review in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
Fish allergy is a common food-related allergic reaction that can lead to serious health issues and poses a significant challenge to global food safety. To facilitate a clear understanding of risk prevention and control for fish allergy, we provide a comprehensive overview of the mechanism underlying fish allergy and the properties of fish allergens, with a dedicated focus on innovative processing and detection technologies. Advanced combined processing methods, including combined thermal treatment with glycation or irradiation, as well as enzymatic hydrolysis coupled with acid treatment, effectively reduce allergenicity by altering protein structures and epitopes. For detection, emerging techniques such as biosensors, mass spectrometry and DNA-based techniques offer high sensitivity and specificity. Notably, AI (i.e. artificial intelligence) enables predictive allergenicity assessment through pattern recognition, whereas next-generation sequencing allows high-throughput allergen profiling. In summary, through the enhancement of detection and prevention measures, coupled with the strategic utilization of nutritional benefits, it is possible not only to effectively reduce the incidence and associated risk of fish allergy, but also to support the development of safer fish products. © 2026 Society of Chemical Industry.
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