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Related Experiment Video

Updated: May 9, 2026

DNA-based Fish Species Identification Protocol
09:15

DNA-based Fish Species Identification Protocol

Published on: April 28, 2010

DNA barcoding for detecting market substitution in salted cod fillets and battered cod chunks.

Angela Di Pinto1, Pietro Di Pinto, Valentina Terio

  • 1Dipartimento di Medicina Veterinaria, Università degli Studi di Bari Aldo Moro, Prov. le per Casamassima, km 3, 70010 Valenzano, Bari, Italy. angela.dipinto@uniba.it

Food Chemistry
|July 23, 2013
PubMed
Summary

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Misleading labeling of baccalà (salted cod) is common in Italy. DNA testing revealed significant fish species substitution in products sold as baccalà and bocconcini di baccalà, impacting food safety and consumer trust.

Area of Science:

  • Food Science and Technology
  • Molecular Biology
  • Fisheries and Aquaculture

Background:

  • Italian legislation (MiPAAF Decree, 2008) specifies that 'baccalà' must be derived from Gadus macrocephalus (Pacific cod) or Gadus morhua (Atlantic cod).
  • Previous concerns regarding the authenticity of fish products sold as 'baccalà' necessitate robust verification methods.
  • Mislabeling of seafood can lead to economic fraud and pose risks to consumers with specific dietary needs or allergies.

Purpose of the Study:

  • To develop and implement a DNA-based identification system for verifying the species of gadoid fish.
  • To assess the accuracy of product labeling for 'baccalà' and 'bocconcini di baccalà' available on the Italian market.
  • To quantify the extent of fish species substitution in commercially available salted and battered cod products.
Keywords:
DNA barcodingGadoid fishesSpecies identification

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Main Methods:

  • DNA barcoding using the Cytochrome c Oxidase I (COI) gene was employed for species identification.
  • Sequencing and analysis of DNA from 65 dried salted cod fillet samples and 40 battered cod chunk samples.
  • Comparison of DNA-based species identification with the product labels claiming 'baccalà' or 'bocconcini di baccalà'.

Main Results:

  • Out of 65 salted cod fillet samples, 55 were correctly identified as belonging to the Gadidae family, but 10 were identified as belonging to the Lotidae family.
  • Analysis of battered cod chunks labeled 'bocconcini di baccalà' showed complete mislabeling: 28 out of 40 samples were Pollachius virens (saithe), and 12 out of 40 were Brosme brosme (cusk).
  • A significant rate of species substitution was detected in products marketed as 'baccalà', indicating widespread non-compliance with labeling regulations.

Conclusions:

  • The COI-based DNA identification system effectively detects mislabeled and substituted fish species in commercial products.
  • The high substitution rate observed in 'baccalà' and 'bocconcini di baccalà' poses serious concerns for consumer protection and food safety.
  • Regulatory bodies and industry stakeholders must address the identified labeling discrepancies to ensure product authenticity and uphold consumer trust.