Measuring parvalbumin levels in fish muscle tissue: Relevance of muscle locations and storage conditions

Poi Wah Lee, Julie A. Nordlee, Stef J. Koppelman, Joseph L. Baumert, Steve L. Taylor

Research output: Contribution to journalArticlepeer-review

17 Scopus citations


Fish is an allergenic food capable of provoking severe anaphylactic reactions. Parvalbumin is the major allergen identified in fish and frog muscles. Antibodies against fish and frog parvalbumin have been used to quantify parvalbumin levels from fish. However, these antibodies react variably with parvalbumin from different fish species. Several factors might be responsible for this variation including instability of parvalbumin in fish muscle as a result of frozen storage and differential parvalbumin expression in muscles from various locations within the whole fish. We aimed to investigate whether these factors contribute to the previously observed variable immunoreactivity of the anti-parvalbumin antibodies. Results showed the detection of parvalbumin by these antibodies was unaffected by frozen storage of muscles for 112 days. However, the parvalbumin content decreased in fish muscles from anterior to posterior positions. This factor may partially explain for the inconsistent reactivity of anti-parvalbumin antibodies to different fish species.

Original languageEnglish (US)
Pages (from-to)502-507
Number of pages6
JournalFood Chemistry
Issue number2
StatePublished - Nov 15 2012


  • Anti-parvalbumin IgG antibodies
  • Fish allergy
  • Frozen storage
  • Muscle localization
  • Parvalbumin detection

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Fingerprint Dive into the research topics of 'Measuring parvalbumin levels in fish muscle tissue: Relevance of muscle locations and storage conditions'. Together they form a unique fingerprint.

Cite this