Identification of Fish Species and Its Targeted Genetic Modifications Based on DNA Analysis: State of the Art

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F23%3AN0000003" target="_blank" >RIV/00027022:_____/23:N0000003 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/foods12010228" target="_blank" >https://doi.org/10.3390/foods12010228</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12010228" target="_blank" >10.3390/foods12010228</a>

Result language

angličtina

Original language name

Identification of Fish Species and Its Targeted Genetic Modifications Based on DNA Analysis: State of the Art

Original language description

Food adulteration is one of the most serious problems regarding food safety and quality worldwide. Besides misleading consumers, it poses a considerable health risk associated with the potential non-labeled allergen content. Fish and fish products are one of the most expensive and widely traded commodities, which predisposes them to being adulterated. Among all fraud types, replacing high-quality or rare fish with a less valuable species predominates. Because fish differ in their allergen content, specifically the main one, parvalbumin, their replacement can endanger consumers. This underlines the need for reliable, robust control systems for fish species identification. Various methods may be used for the aforementioned purpose. DNA-based methods are favored due to the characteristics of the target molecule, DNA, which is heat resistant, and the fact that through its sequencing, several other traits, including the recognition of genetic modifications, can be determined. Thus, they are considered to be powerful tools for identifying cases of food fraud. In this review, the major DNA-based methods applicable for fish meat and product authentication and their commercial applications are discussed, the possibilities of detecting genetic modifications in fish are evaluated, and future trends are highlighted, emphasizing the need for comprehensive and regularly updated online database resources.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

<a href="/en/project/QK1910231" target="_blank" >QK1910231: New approaches for the proof of fish meat adulteration using genomic DNA</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

CH - SWITZERLAND

Number of pages

45

Pages from-to

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UT code for WoS article

000909191300001

EID of the result in the Scopus database

2-s2.0-85145834294