Facultade de Fisioterapia

Authentification of fishery products (book chapter)

Authors: Isela Lavilla, M. Costas-Rodríguez, Carlos Bendicho

Book: Comprehensive Analytical Chemistry, Food Protected Designation of Origin, Ed. Elsevier, pp. 657-717, 2013

ISBN: 978-0-44-459562-1

DOI: https://doi.org/10.1016/B978-0-444-59562-1.00025-6


This chapter aims at providing an overview of fishery product authentication. Seafood traceability is currently based on certification and labelling. Besides the common label, an additional label with a clear link to geographical origin and quality can be provided for many fishery products. A wide range of fishery products that have some geographical indication are listed in this chapter. Labelling systems are undoubtedly vulnerable to falsification, particularly with regard to fish species substitution and origin. To authenticate the information provided on labels, different markers are used. At present, DNA- and protein-based markers are considered the most suitable for this purpose. Isotopes, trace elements and lipid profiles are especially useful when a product’s origin is to be established. The literature concerning the application of these markers in studies on fishery product authentication is reviewed. Future perspectives on the need to access data obtained with standardized methodologies are also highlighted.