High hydrostatic pressure processing of seafood and its effects on allergenicity

Seafood allergy is one of the most important issues in the fields of major public health and food safety.As an emerging nonthermal processing technology,high hydrostatic pressure(HHP) is a promising method for seafood processing and preservation.The governing principles of HHP processing,applications of HHP for seafood,prevalence and epidemiology of seafood allergies were introduced and compared.The seafood allergens,the effects of HHP on allergen protein structures and allergenicity were focused.At last,suggestions and directions of research in the future were put forward in this paper.