Methods
One hundred and three fish allergic subjects were recruited from Hong
Kong (67 subjects) and Japan (46 subjects). Western blot and mass
spectrometry were used to identify allergens from salmon and grass carp.
Fish allergens were purified and tested against 96 sera on ELISA to
analyze patients’ sensitization pattern. The protein profiles of salmon
meat prepared under different cooking methods until core temperature
reached 80°C were evaluated by SDS-PAGE and mass spectrometry.