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This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300℃ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p

Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serumalbumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity ofporcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSAto bind IgG and patient’s serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGEwas used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bindp-IgG and patient’s serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differ-ences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated.Immunoblotting of irradiated PSA revealed that IgG and patient’s serum were rarely recognized at 3 kGy. Therefore, gammairradiation could be applied to less-allergenic pork products. Key words: porcine serum albumin, allergenicity, gamma irradiation

The pork hams and bacon comprisi ng the most popular processed pork were tr eated with autoclave to investigate applica-tion of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected forexperiments. The results of ci-ELISA on pork hams treated with auto clave showed that the binding ability of p-IgG and pig-allergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at 121 o C for 30min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autocl ave was declined to below 16%and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and cbacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient’s sera did not recognizePSA well in autoclave treatment. The results obtained from this work indicated that autoclav e treatment was effective for areduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development ofhypoallergenic pork.