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Species Identification by Means of Mitochondrial Cytochrome b DNA Sequencing in Processed Anchovy, Sardine and Tuna Products
Food and Nutrition Sciences
Identifying the contents of processed food products is essential to correct labelling. In processed foodstuffs, species identification through morphological analysis is difficult. Several factors hinder the identification of fish species in processed foods: proteins or other materials subjected to analysis may be denatured during heat treatments; the presence of other ingredients (e.g., olive and other vegetable oils) may interfere with the analysis. Consequently, possible frauds perpetrated bydoi:10.4236/fns.2018.94029 fatcat:35y7gz72hve3fi42awlveg37om