This study investigated species identification and labeling compliance of 48 shrimp products sold in the Korean online markets. Species identification was conducted using the standard DNA barcoding method, using the cytochrome c oxidase subunit I gene. The obtained sequences were compared with those deposited in the NCBI GenBank and BOLD Systems databases. Additionally, phylogenetic analysis was performed to further verify the identified shrimp species. Consequently, 16 shrimp species were identified, including Penaeus vannamei, Pandalus borealis, Palaemon gravieri, Leptochela gracilis, Penaeus monodon, Pleoticus muelleri, Metapenaeopsis dalei, Euphausia pacifica, Lebbeus groenlandicus, Trachypenaeus curvirostris, Argis lar, Metanephrops thomsoni, Metapenaeopsis barbata, Alpheus japonicus, Penaeus chinensis, and Mierspenaeopsis hardwickii. The most prevalent species was Penaeus vannamei, found in 45.8% of the analyzed products. A significant mislabeling rate of 72.9% was found; however, upon excluding generic names such as shrimp, the mislabeling rate reduced to 10.4%. The mislabeling rate was higher in highly-processed products (89.3%) compared with that in minimally-processed products (50%). No correlation was found between the country of origin and mislabeling rate. The results of this study provide crucial data for future monitoring of shrimp products and improving the labeling of shrimp species in Korea.

Materials and Methods
    검체 수집
    시료 전처리 및 DNA 추출
    목적 유전자 증폭 및 염기서열 분석
    DNA 바코드 정보를 이용한 새우의 종판별
    계통도 분석
Results and Discussion
    추출한 DNA 농도, 순도 및 사용 적합성 확인
    DNA 바코드 방법을 이용한 새우의 종판별
    계통분석을 통한 새우종 판별의 검증 결과
    사용 원재료와 표시사항 일치도 분석
Acknowledgement
Conflict of interests
ORCID

• 김건희(서울여자대학교 자연과학대학 식품공학과) | Kun Hee Kim (Division of Applied Food System, Major of Food Science and Technology, Seoul Women’s University, Seoul, Korea)
• 이지영(서울여자대학교 자연과학대학 식품공학과) | Ji Young Lee (Division of Applied Food System, Major of Food Science and Technology, Seoul Women’s University, Seoul, Korea)
• 강태선(서울여자대학교 자연과학대학 식품공학과) | Tae Sun Kang (Division of Applied Food System, Major of Food Science and Technology, Seoul Women’s University, Seoul, Korea) Corresponding author