Perspectivas recientes sobre alérgenos de pescado: nuevas técnicas de procesamiento y tecnología de detección

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.