Abstract Surimi-based products (SBP), such as fish cakes, being processed products
generally composed by mixture of species, are particularly susceptible to species …

1Department of Zoology, Government Sadiq College Women University, Bahawalpur,
Pakistan 2Department of Entomology, Faculty of Agriculture and Environmental, The Islamic …

The growing popularity of Japanese cuisine worldwide has caused an increasing demand
for freshwater eels (family Anguillidae), usually termed 'unagi'and commonly utilised in sushi …

The DNA analysis is the best approach to authenticate species in seafood products and to
unveil frauds based on species substitution. In this study, a molecular strategy coupling …

Authentication of seafood products by means of molecular techniques has relevance for
food sustainability and security, as well as international trade regulation, linked to …

Sushi and sashimi are seafood products that are widely consumed worldwide, including
China. Currently, they are also sold through alternative channels such as e-commerce. In …

Mahulette F. 2023. Microbiological and chemical characteristics of porkfish inasua,
traditional fish fermented from Maluku, Indonesia. Biodiversitas 25: 1-8. Porkfish inasua …

Objective: In order to reduce the adulteration of fish products and ensure the rights and
interests of consumers and their lives and health, this study draws on the research results of …

Due to the high demand in the fisheries market, species identification is vital for commercial
fish to avoid mislabeling and fraud in marketplaces. The increasingly threatening human …

Objective: In order to reduce the adulteration of fish products and ensure the rights and
interests of consumers and their lives and health, this study draws on the research results of …