HUMAN NUTRITION

Detailed explanation-1: -The crustaceans causing allergy are shrimps, crabs and lobsters in the order of incidence (Woo & Bahna, 2011). There are many food processing technologies to ensure the safety of food, modification of texture, enhancement of taste or colour and to make it digestible.

Detailed explanation-2: -The crustaceans group includes commonly eaten seafood like shrimp, crab and lobster. Also included: prawns, crayfish, krill and barnacles (Yes, some people do eat barnacles!). Though their name, crustaceans, refers to their hard crusts or shells, not all creatures with shells and exoskeletons fit into this category.

Detailed explanation-3: -Tropomyosin (Hom a 1) is the major allergenic protein present in shellfish. More than 60% of shellfish allergic patients are sensitized and react with tropomyosin (6). Lobsters contain two isoforms of tropomyosin.

Detailed explanation-4: -The major allergen in shellfish is a muscle protein called tropomyosin and this is what is responsible for causing the allergic reaction.