Showing papers in "Trends in Food Science and Technology in 2007"
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TL;DR: HSI equipment, image acquisition and processing are described; current limitations and likely future applications are discussed; and recent advances in the application of HSI to food safety and quality assessment are reviewed.
Abstract: Hyperspectral imaging (HSI) is an emerging platform technology that integrates conventional imaging and spectroscopy to attain both spatial and spectral information from an object. Although HSI was originally developed for remote sensing, it has recently emerged as a powerful process analytical tool for non-destructive food analysis. This paper provides an introduction to hyperspectral imaging: HSI equipment, image acquisition and processing are described; current limitations and likely future applications are discussed. In addition, recent advances in the application of HSI to food safety and quality assessment are reviewed, such as contaminant detection, defect identification, constituent analysis and quality evaluation.
1,208 citations
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TL;DR: The net cationicity as well as the presence of multiple reactive functional groups in the molecule make chitosan a sought-after biomolecule and offers scope for manipulation for preparing a broad spectrum of derivatives for specific end use applications in diversified areas.
Abstract: Use of natural biopolymers for diversified applications in life sciences has several advantages, such as availability from replenishable agricultural or marine food resources, biocompatibility, biodegradability, therefore leading to ecological safety and the possibility of preparing a variety of chemically or enzymatically modified derivatives for specific end uses. Polysaccharides, as a class of natural macromolecules, have the tendency to be extremely bioactive, and are generally derived from agricultural feedstock or crustacean shell wastes. Cellulose, starch, pectin, etc. are the biopolymers derived from the former while chitin and chitosan are obtained from the latter. In terms of availability, chitin is next to cellulose, available to the extent of over 10 gigatons annually. The application potential of chitosan, a deacetylated derivative of chitin, is multidimensional, such as in food and nutrition, biotechnology, material science, drugs and pharmaceuticals, agriculture and environmental protection, and recently in gene therapy too. The net cationicity as well as the presence of multiple reactive functional groups in the molecule make chitosan a sought-after biomolecule. The latter offers scope for manipulation for preparing a broad spectrum of derivatives for specific end use applications in diversified areas. The biomedical and therapeutic significance of chitin/chitosan derivatives is a subject of significant concern to many all over the world. An attempt is made in this overview to consolidate some of the recent findings on the biorelated application potential of chitosan and its derivatives.
1,011 citations
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TL;DR: In this paper, the advantages of nanotechnology application in order to improve the mechanical and oxidation stability, the barrier properties, and eventually the biodegradability of conventional polymeric matrices are discussed.
Abstract: Research and development of bio-nanocomposite materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymeric materials and composites with inorganic nano-particles. This article reviews different types of new bio-based materials, such as edible and biodegradable nanocomposite films, their commercial applications as packaging materials, regulations and future trends. Special emphasis is given to the advantages of nanotechnology application in order to improve the mechanical and oxidation stability, the barrier properties, and eventually the biodegradability of conventional polymeric matrices.
959 citations
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TL;DR: This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products.
Abstract: Because of their perceived health benefits, probiotics have been incorporated into a range of dairy products, including yoghurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts. However, there are still several problems with respect to the low viability of probiotic bacteria in dairy foods. This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products. Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.
910 citations
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TL;DR: A number of alternatives for preservation of fresh-cut vegetables have been proposed, such as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc as discussed by the authors.
Abstract: The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed.
894 citations
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TL;DR: The role of polysaccharides as an antitumor agent is especially under intense debate as discussed by the authors, and the current status of this research area with a view for future direction.
Abstract: Mushrooms have been valued as edible and medicinal resources, and antitumor substances have been identified in many mushroom species. Polysaccharides are the best known and most potent mushroom-derived substances with antitumor and immunomodulating properties. Although the isolation process, structural characterization and antitumor activity of mushroom polysaccharides have been extensively investigated in the past three decades, the relationship between the antitumor activity and the chemical composition as well as the high order structure of their active components is still not well established. These studies are still in progress in many laboratories, and the role of polysaccharides as antitumor agent is especially under intense debate. The purpose of the present review is to summarize the available information, and to reflect the current status of this research area with a view for future direction.
818 citations
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TL;DR: In this article, the authors present an overview of the type of information that can be obtained based on some developed theory and food research of near infrared reflectance spectroscopy (NIRS), and some problems which need to be solved or investigated further are also discussed.
Abstract: Near infrared reflectance spectroscopy (NIRS) is a non-destructive and rapid technique applied increasingly for food quality evaluation in recent years. It provides us more information to research the quality of food products. This review intends to give an overview of the type of information that can be obtained based on some developed theory and food research of NIRS. It includes the principle of NIRS technique, the specific techniques with chemometrics for data pre-processing methods, qualitative and quantitative analysis and model transfer, and the wide applications of NIRS in food science. In addition, the promise of NIRS technique for food quality evaluation is demonstrated, and some problems which need to be solved or investigated further are also discussed.
812 citations
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TL;DR: Their main biological activities have been reviewed, indicating the compounds responsible for each of them, and the influence of the processing on the bioactivity and the adverse effects and interactions with different medications have been considered.
Abstract: Garlic (Allium sativum) and onion (Allium cepa) are two food ingredients widely used in our gastronomy. Moreover, garlic and onion extracts have been recently reported to be effective in cardiovascular disease, because of their hypocholesterolemic, hypolipidemic, anti-hypertensive, anti-diabetic, antithrombotic and anti-hyperhomocysteinemia effects, and to possess many other biological activities including antimicrobial, antioxidant, anticarcinogenic, antimutagenic, antiasthmatic, immunomodulatory and prebiotic activities. Given the importance of these vegetables and derived supplements as much in feeding as in therapeutic, in the present work, their main biological activities have been reviewed, indicating the compounds responsible for each one of them. In addition, the influence of the processing on the bioactivity and the adverse effects and interactions with different medications have also been considered.
704 citations
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TL;DR: The present review highlights current knowledge on starch structures causing a slow digestibility and explores their health implications.
Abstract: Starch is the main carbohydrate in human nutrition and offers a range of desired technological properties. The nutritional quality of starch strongly depends on starch structure and on its processing. Starch digestibility in the human small intestine can vary from a rapid digestion to indigestibility. However, the structural properties of the intermediate fraction of starch with slow digestibility and its potential health benefits are not well understood. The present review highlights current knowledge on starch structures causing a slow digestibility and explores their health implications.
627 citations
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TL;DR: Biosurfactants are predominantly used in remediation of pollutants; however, they show potential applications in many sectors of food industry and could be explored in food processing and formulation.
Abstract: The increasing environmental concern about chemical surfactants triggers attention to microbial-derived surface-active compounds essentially due to their low toxicity and biodegradable nature. At present, biosurfactants are predominantly used in remediation of pollutants; however, they show potential applications in many sectors of food industry. Associated with emulsion forming and stabilization, antiadhesive and antimicrobial activities are some properties of biosurfactants, which could be explored in food processing and formulation. Potential applications of microbial surfactants in food area and the use of agroindustrial wastes as alternative substrates for their production are discussed.
501 citations
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TL;DR: The mechanism of microbial inactivation (UV-C as the most important part of the spectrum, photothermal and photochemical mechanisms, inactivation curve, peak power dependence, and photoreactivation), the factors affecting its efficacy, the advantages and problems associated with PL treatment, and results obtained in vitro are revised.
Abstract: Pulsed light (PL) is a technique to decontaminate surfaces by killing microorganisms using pulses of an intense broad spectrum, rich in UV-C light. The present review is focused on the application of PL for food decontamination. It revises the mechanism of microbial inactivation (UV-C as the most important part of the spectrum, photothermal and photochemical mechanisms, inactivation curve, peak power dependence, and photoreactivation), the factors affecting its efficacy, the advantages and problems associated with PL treatment, and results obtained in vitro. Examples of applications to foods are given, including microbial inactivation, and effects on food matrices.
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TL;DR: In this article, the effect of particle size distribution and ingredient composition on the melting behavior of chocolates has been investigated, with the aim to understand the role of these variables in shaping its rheological behavior and sensory perception.
Abstract: Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at ambient temperature and on ingestion melt to undergo dissolution in oral saliva, with a final assessment of texture after phase inversion. Particle size distribution and ingredient composition play important roles in shaping its rheological behaviour and sensory perception but are poorly understood. With opportunities for improvements in quality possible through improved and more transparent supply chain management, plant breeding strategies and new product development, associated with fair trade and development of niche premium quality products, there is a need for greater understanding of variables.
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TL;DR: In this paper, the potential applications, risks, food safety, and current regulatory situation of nanotechnology in relation to foods are discussed, and a preliminary discussion on the potential applicability, risks and food safety is given.
Abstract: The present study is to give a preliminary discussion on the potential applications, risks, food safety, and current regulatory situation of nanotechnology in relation to foods, thus to provide the industry, legislators, and government with some points, rather than a roadmap, that will need to be addressed as regulation for food nanotechnology moves forward. From the food industry and public safety standpoints, some recent food applications of nanotechnology, safety and risk problems of nanomaterials, routes for nanoparticles entering the body, existing regulations of nanotechnology in several countries, and a certification system of nanoproducts are discussed.
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TL;DR: In this paper, the partial replacement of meat fats with various non-meat fats (of plant and marine origin) which are added to different meat products (fresh, cooked and fermented), using a variety of available technological options.
Abstract: Healthier lipid formulation based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. This article discusses the partial replacement of meat fats with various non-meat fats (of plant and marine origin) which are added to different meat products (fresh, cooked and fermented), using a variety of available technological options. It analyses factors associated with the composition and physicochemical properties of the new lipid materials used in meat processing. And it further discusses the consequences of changes in the composition of meat products as they relate to the potential contribution to fatty acid intake goals and lipid oxidation stability.
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TL;DR: The regulatory aspects, the results of consumer research and the marketing strategies regarding the use of health claims for functional foods in Europe, and the lack of correspondence between the new regulation and the Marketing experiences and research as regard consumer reactions to health claims are reviewed.
Abstract: The fact that the European markets for functional foods generally are less developed, compared to the US and the Japanese markets, has often been attributed to a restrictive and inconsistent health claim legislation in and between the European countries. With the European Parliament's second reading of the main principles of the harmonized regulation COM/2003/0424, this situation is about to change. This article reviews the regulatory aspects, the results of consumer research and the marketing strategies regarding the use of health claims for functional foods in Europe, and it comments on the lack of correspondence between the new regulation and the marketing experiences and research as regard consumer reactions to health claims.
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TL;DR: In this paper, a common definition of traditional foods has been agreed upon for the classification of Traditional foods in European food composition tables, for which analytical nutritional and bioactive data will be provided, has been developed.
Abstract: Traditional foods reflect cultural inheritance and have left their imprints on contemporary dietary patterns They are key elements for the dietary patterns in different countries and consequently are important to accurately estimate population dietary intakes However, this information is missing from most current national food composition databases EuroFIR aims to enrich national food composition tables that lack nutrient data on traditional foods and to provide data on selected bioactive components In this context, a common definition of traditional foods has been agreed upon for the classification of traditional foods in European food composition tables A list of traditional foods, for which analytical nutritional and bioactive data will be provided, has been developed
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TL;DR: In this paper, a review on furan in foods, its metabolism and toxicity is presented, along with the precursors and chemical mechanisms that may be involved, and the prospects for limiting the occurrence, formation and retention of furans in foods are discussed.
Abstract: In 2004, the US-FDA announced the findings of its exploratory surveys of furan in selected foods. In the 3 years since, there have been a number of publications on furan in foods. This review looks at furan in foods, its metabolism and toxicity. The important factor of heating is explored along with the precursors and chemical mechanisms that may be involved. Finally, prospects for limiting the occurrence, formation and retention of furan in foods are discussed.
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TL;DR: In this paper, the focus is on the technologically related analytical issues of betalains and the challenge of bringing together the knowledge from all these different fields of expertise is considered to be most fruitful.
Abstract: Betalains have witnessed swayings of scientific interest in the past 40 years, but only during the past decade research activities in many disciplines dealing with breeding, phytochemical, technological and nutritional aspects have broadened the hitherto narrow view on betalains. The challenge of bringing together the knowledge from all these different fields of expertise is considered to be most fruitful. In the present review, the focus will be on the technologically related analytical issues.
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TL;DR: In this paper, the authors summarized the major problems associated with conventional spice production and provided a review of alternative technologies developed very recently, and concluded that there is a need for the development of innovative technologies for the production of high quality spices.
Abstract: Conventional production of spices implicates a number of hygienic problems which can pose tremendous risks for farmers, producers and consumers. Furthermore, food quality may also be adversely affected. Only few conventional technologies exist for the sanitation of spices, however, some applications such as the fumigation with ethylene oxide are restricted and even banned by law in the European Union. As a consequence, there is a need for the development of innovative technologies for the production of high quality spices. This contribution summarizes the major problems associated with conventional spice production and provides a review of alternative technologies developed very recently.
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TL;DR: In this paper, the authors consider the use of ozone as an alternative to chlorine and other chemical disinfectants in cleaning and disinfection operations, based on its high biocidal efficacy, wide antimicrobial spectrum, absence of by-products that are detrimental to health and the ability to generate it on demand, "in situ" without needing to store it for later use.
Abstract: Introduction The interest in ozone as an alternative to chlorine and other chemical disinfectants in cleaning and disinfection operations is based on its high biocidal efficacy, wide antimicrobial spectrum, absence of by-products that are detrimental to health and the ability to generate it on demand, ‘in situ’, without needing to store it for later use. It also has the significant advantage of being an environmentally friendly technology that reduces the company’s environmental costs and facilitates their compliance with statutory obligations. This advantage is usually underestimated by food companies, but the new environmental legislation emerging in Europe, especially the IPPC Directive 96/61/EC, will drive a change in the food industry in the next years that will increase the interest in the use of ozone. It should be taken into account that cleaning and disinfection operations are responsible for the greatest environmental impacts (water and energy consumption, wastewater, etc.) in a number of food processing plants.
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TL;DR: The in-depth study of the prebiotic potential of AXOS and the intestinal microbiota involved in their transformation processes is warranted because there are indications that xylo-oligosaccharides consisting of β-(1,4)-linked d-xylopyranosyl residues show strong bifidogenic effects.
Abstract: Arabinoxylans (AX) are the main non-starch polysaccharides found in many cereal grains and are part of dietary fibre. They consist of β-(1,4)-linked d-xylopyranosyl residues to which arabinofuranosyl moieties are attached. They are degraded in the colon by specific intestinal bacteria possessing AX-degrading enzymes. Although some health effects of AX are documented, the effects of their hydrolysis products, the arabinoxylan oligosaccharides (AXOS), are less studied. Many oligosaccharides exert prebiotic activities and there are indications that xylo-oligosaccharides consisting of β-(1,4)-linked d-xylopyranosyl residues show strong bifidogenic effects. Therefore, the in-depth study of the prebiotic potential of AXOS and the intestinal microbiota involved in their transformation processes is warranted.
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TL;DR: In this paper, the dynamic rheological properties of wheat proteins and flour doughs were reviewed and theoretical analyses concerning the relationship between rheology behavior and structure were summarized. And the influence of various additives on the rheodynamic properties of gluten proteins and flours were illustrated and component interactions were emphasized.
Abstract: Dynamic rheological testing has become a powerful and preferred approach for examining the structure and the fundamental properties of wheat flour doughs and proteins because of its characteristic and sensitive response to the structure variation of wheat flour doughs and proteins. In the present article, the dynamic rheological properties of wheat proteins and flour doughs were reviewed. Influences of various additives on the rheological properties of gluten proteins and flour doughs are illustrated and the component interactions are emphasized. Moreover, theoretical analyses concerning the relationship between rheological behavior and structure are summarized.
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TL;DR: In this paper, a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value is presented.
Abstract: The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.
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TL;DR: In this paper, the authors discuss the current status and future challenges in two areas of analytical methodology in food safety and quality: the monitoring of microorganisms and the detection of GMOs.
Abstract: The guarantee of food safety and quality along the food chain is a principal demand of the citizen. Fundamental aspects in food safety and quality, such as the presence of pathogens and their potential risk, are important consumer concerns. Other questions such as the use of genetically modified organisms (GMOs) in food production are also subjects where society demands total transparency. To guarantee food safety and quality and satisfy the requirements of the consumer, it is necessary to ensure that efficient analytical methodologies are possessed by the food industry. This review discusses current status and future challenges in two areas of analytical methodology in food safety and quality: the monitoring of microorganisms and the detection of GMOs. Current strategies for developing methods will be discussed. Lessons learnt through activities in method development and validation of leading research groups will be described. The review will also discuss the necessary requirements for the standardization of analytical tools in food safety monitoring.
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TL;DR: The objective of the present review is to define processes involved at each of these stages commencing with translation of an essential concept into an acceptable, marketable prototype.
Abstract: Functional food development involves several distinct stages from concept to successful market implementation. The objective of the present review is to define processes involved at each of these stages commencing with translation of an essential concept into an acceptable, marketable prototype. Such prototypes then require assessment for efficacy and safety through animal and human proof-of-concept testing. Publication of efficacy and safety data enhance the credibility for functional food products which translates into improved consumer awareness, which also forms the basis for regulatory approval and health claim development. Consumer acceptance and provision of health claims result in improved market penetration of functional food entities, which in itself spurs initiatives for creation of new products in the same cycle.
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TL;DR: A summary of the principal techniques used for lactulose production in order to gather maximum information in one manuscript for a better comprehension of the technological characteristics and specificities of Lactulose synthesis can be found in this article.
Abstract: Lactulose is widely used in pharmaceutical, nutraceuticals and food industries because of its beneficial effects on human health. Technology of lactulose production is mainly based on the isomerization reaction of lactose in alkaline media. However, information available on this subject is very varied. This study is a summary of the principal techniques used for lactulose production in order to gather maximum information in one manuscript for a better comprehension of the technological characteristics and specificities of lactulose synthesis.
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TL;DR: An overview of different classes of pyranoanthocyanins, their formation, occurrence, and their relevance for the color and analysis of aged fruit juices and wines can be found in this paper.
Abstract: Since the identification of a new class of anthocyanin-derived pigments in red wine, the so-called pyranoanthocyanins, a lot of scientific information have been published dealing with different aspects of these pigments. Depending on their origin as well as different pathways of formation in foodstuff, the pyranoanthocyanins possess varying chemical structures. This report presents an overview of different classes of pyranoanthocyanins, their formation, occurrence, and their relevance for the color and analysis of aged fruit juices and wines.
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TL;DR: In this article, the present utilization of discards and fishery wastage and also the future trends and the expected future of fishery industry are presented, as well as the future trend and expected future future of industry.
Abstract: Present production of wild fish resources is around 85 million tonnes per year, and the maximum long-term potential of marine capture fisheries of some areas and fisheries has been reached. However, not all that is obtained from the sea is adequately used and three clearly differentiated factors can be taken into account to explain this fact: discards, wastage on board and byproducts and wastage ashore. Although some efforts have been made to change this situation, a more efficient and intelligent use is needed of the natural resources extracted from sea and wasted. In this article, the present utilization of discards and fishery wastage and also the future trends and the expected future of fishery industry are presented.
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TL;DR: A review of the current knowledge on the food safety hazards associated with packaging materials together with the methodologies used in the assessment of consumer exposure to these hazards is presented in this paper.
Abstract: It is recognised that chemicals from packaging and other food-contact materials can migrate into the food itself and thus be ingested by the consumer. The monitoring of this migration has become an integral part of ensuring food safety. This article reviews the current knowledge on the food safety hazards associated with packaging materials together with the methodologies used in the assessment of consumer exposure to these hazards. Special attention is given to the most promising approaches for exposure assessment and to the technical and other barriers which need addressing.
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TL;DR: This work intends to provide an updated and extensive overview on the PCR-based methods for fish and fishery products authentication that could allow consumers protection against fraudulent practices in the fishery industry and enforce national and trans-national laws and regulations.
Abstract: This work intends to provide an updated and extensive overview on the PCR-based methods for fish and fishery products authentication. Various techniques such as PCR-sequencing, Multiplex-PCR, PCR-RFLP, PCR-SSCP, RAPD, Real-Time PCR and PCR lab-on-a-chip are described and discussed. Moreover, commercial PCR kits for fish species identification are provided in this review. These methods could allow consumers protection against fraudulent practices in the fishery industry and enforce national and trans-national laws and regulations.