ArticleGenes2025
A Double-Gene Metabarcoding Approach for the Authentication of Shrimp Surimi-Based Products.
Article in Genes, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins.Journal of the science of food and agriculture · 2026Article
- Refinement and application of 12SCurrent research in food science · 2026Article
- Development of a DNA Metabarcoding Method for the Identification of Crustaceans (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesShrimp surimi-based products (SSPs) are composed of minced shrimp meat and are highly susceptible to food fraud as fish surimi. This study employed a double-gene metabarcoding approach to authenticate SSPs sold on Chinese e-commerce platforms.
methods16S rRNA and 12S rRNA genes were amplified and sequenced from 24 SSPs. Mislabeling was evaluated based on the correspondence between the ingredients (only those of animal origin) reported on the products' labels and the molecular results.
resultsOverall, 87.50% of SSPs (21/24) were found to be mislabeled. The replacement of
conclusionsDNA metabarcoding has proven to be an effective tool for ingredient authentication in processed seafood.
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