Abstract: Due to the large number of fish species, large consumption and the quality and price gap between fish products from closely related species, adulteration and mislabeling of fish products and other types of fraud have occurred one by one, which damage the interest of consumers and even their health. The traditional sensory-directed identification has certain limitations, which highlights the requirement for faster and more accurate techniques to identify seafood adulteration. In this article, several kinds of common adulterated fish products are summarized, and the technologies used to identify adulterated fish products are reviewed, including non-destructive testing technologies (spectroscopy and mass spectrometry), protein analysis (enzyme-linked immunosorbent assay) and nucleic acid analysis (polymerase chain reaction). Meanwhile, the application and characteristics of these technologies are reviewed, and future development trends are also discussed in an effort to provide technical support for the identification of adulterated fish products.

Key words: fish adulteration, identification techniques, non-destructive testing technology, protein analysis, nucleic acid analysis