The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration.

摘要: The verification of authenticity and detection food mislabeling are elements that have been high importance for centuries. During the last few decades there has an increasing consumer demand identity implementation stricter controls around these matters. Fish seafood among most easily adulterated foodstuffs mainly due to significant alterations species' morphological characteristics occur during different types processing, which render visual identification animals impossible. Even simple processes, such as filleting remove very important suffice prevent species in marketed products. Novel techniques therefore developed allow species, differentiation between also individuals belong same but grow populations regions. Molecular markers used fulfill this purpose several improvements implemented rendering their use applicable a commercial scale. reliability, accuracy, reproducibility, time-and cost-effectiveness allowed them be established routine methods industry research institutes. This review article aims at presenting molecular authentication fish seafood. described, results numerous studies outlined discussed, allowing interested parties access compare information about fish/seafood species.