Research progress on the authenticity of duck blood

In recent years, food safety has become a priority for countries worldwide because of the frequent occurrence of food safety incidents. With the increasing consumption of animal blood products, adulteration and counterfeiting of blood products occur occasionally. Duck blood constitutes only 9% of the volume of a duck and is precious because of its scarcity. Conversely, livestock blood, with its significantly larger volume, presents an opportunity for the adulteration of duck blood products, with pig blood being commonly employed to mimic duck blood. This practice extends beyond pig blood and encompasses the use of blood from various other species, driven by economic motives. Moreover, adulteration techniques such as blending of the pigments and the addition of formaldehyde preservatives further complicate this issue, posing potential risks to consumers. Hence, a comprehensive study on duck blood adulteration is imperative to effectively address these concerns. Therefore, the development of rapid, reliable, and inexpensive adulteration identification methods for duck blood products has become crucial for breakthroughs. This article summarizes detection and identification technologies for duck blood products. In addition, the advantages and disadvantages of commonly used detection techniques are compared. Finally, an improvement in direction of the duck blood product adulteration identification method is proposed to provide a perspective for innovative food adulteration identification methods and technical support for the virtuous cycle of the duck blood products market.