Animal Health Research studies pathogens and diseases affecting free-ranging and captive animal populations. The group focus on addressing the importance of research needs in animal health relevant to management practices, diseases, and food security with significance to livestock and public health.


B) Umai Project

Introduction:

Umai is a seafood salad, made up of thin slices of raw marine fish marinated with calamansi juice, mixed with onion, ginger and chilies, and is popular among the locals in Sarawak especially the Melanau people. The acidity from the citrus is believed to ‘cook’ the fish, denaturing the protein molecules and also removing the fishy smell. The highly acidic citrus juice (pH 2.4) is ample in eliminating bacterial pathogens as it is not favourable for bacterial growth. Consumption of raw freshwater fish is considered a risk factor for food-borne diseases and an estimated of 10 million people in Southeast Asia (SEA) are infected with fish-borne zoonotic and parasitic infections. Unfortunately, data on food-borne related diseases from the consumption of uncooked seafood especially marine fish in Malaysia and SEA is still lacking.

Pictures:

Publication

Journal

1. Kamaludeen, Juriah; Mustafa, S.; Ahmad, N. I.; Syed Hussain, S. S.; Hassan, S.; Sarbini, S.R.; Sukirman, A. N.; Abang abdul Khalex, A. M. H.; Al-Twaim, S.; Hassan, M. Z. Umai Dish Preparation Practices and Food Safety Behaviors in Bintulu Locals on Borneo Island, Malaysia. J. Food Prot. 2020. https://doi.org/10.4315/jfp-19-543.
   
   Umai is a popular, traditional, native dish of the Melanau ethnic group in Sarawak. It is prepared using thin slices of raw marine fish marinated with calamansi juice and seasoned with other ingredients. The local people believe that the acidity of the citrus juice along with the use of salt and spice can slightly cook the fish and remove the fishy smell. The aim of the study was to investigate; 1) the different umai handling and preparation practices and 2) the personal experience on umai consumption among respondents. A purposive sample of 100 umai makers, divided into two equal groups, professionals, and non-professionals, participated in the study. We found that Spanish mackerel and hairfin anchovy were ranked first and second in the list of species choice for making umai , with the former mostly preferred by the professional group as opposed to the latter that was preferred by the non- professional group. Black pomfret was ranked third, where it is equally preferred by both groups. About 20% of respondents would freeze the raw fish chunks prior to preparing umai, as opposed to 26% who would sun-dry their fish. Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the umai ready to eat soon after marinating (with all ingredients) the raw fish. One third of both respondent groups indicated that they would chill the umai dish at 4°C for 30 minutes before serving. The respondents could not provide any rationale reasons behind these food preparation practices. Overall, this study provides evidence of the different preparation methods for umai . These practices can thus be considered important targets for public health education campaigns seeking to improve food safety surrounding this food group.

Proceeding

1. Kamaludeen, Juriah; Mustafa, S.; Ahmad, N. I.; Syed Hussain, S. S.; Hassan, S.; Sarbini, S. R.; Sukirman, A. N.; Abang abdul Khalex, A. M. H.; Al-Twaim, S.; Hassan, M. Z. Umai Delights: Food preparations and Food Safety Knowledge in Bintulu Locals, Borneo Sarawak. International Conference on Social Sciences and Humanities 2019 (ICOSSH 2019). Bintulu, Sarawak. 8 – 9 October 2019.
   
   Umai is a popular traditional dish among the Melanau ethnic group indigenous to Sarawak. The local people believed that the acidity of the citrus juice can slightly cook the fish and remove the fishy smell. The aim of the study was to investigate the umai preparation process and to study the food safety awareness among the locals in Bintulu. A purposive sample of 100 umai makers divided into two equal groups; the professionals and non-professionals, participated in the study. The most recommended fish for making umai in the professional and non-professional group were Spanish Mackerel (62%; 32/50) and Empirang (82%; 41/50), respectively. Majority of the respondents in both groups (>60%) determined the freshness of the fish by observing the condition of the gills. Both groups were using calamansi juice as their main ingredients, as well as vinegar, lemon juice, asam paya and salt. Only 12% of the professional and 14% of the non-professional respondents agreed on freezing the raw fish chunks before processing them into umai. Most of the respondents indicated, that soon after marinating the raw fish in calamansi juice with other ingredients, the umai dish is ready to eat. A higher proportion of the non- professional (60%) compared to the professional respondents (50%) affirmed umai need to be chilled for 30 min before serving. Overall, the respondents showed little understanding of food safety measures. Hence, this study revealed that, the handling and processing of umai, and the food safety measures need to be improved among the Bintulu population.
   
   
   
2. Aini Nasuha Sukirman, Harizt Khalex, Sharifah Salmah Syed Hussain, Shahrulrazid Sarbini, Suziana Hassan, and Juriah Kamaludeen. A Preliminary Study of Umai delights in Bintulu, Borneo Sarawak. SEAOHUN 2018 International Conference, Hanoi Medical University, Vietnam, 12 – 15 November 2018.
   
   Umai is a popular traditional Melanau dish from Sarawak, prepared using chunks of raw fish marinated with calamansi juice and seasoned with onion, ginger, and chilies. The acidity of the citrus juice is commonly believed to eliminate bacteria and slightly cook the fish. The most effective ways of killing the parasites are either freezing or heat inactivation. The aim of the study was to investigate umai preparation process in Bintulu and food safety awareness. Hundred questionnaires were distributed into two groups of umai makers: professional and non-professional. Results showed that there was a significant difference (p = 0.0025) for selection of fish between Spanish mackerel (Scomberomorus sp.) and empirang (Setippina sp.) between the groups. It was shown that 12% of the professional group and 8% of the non-professional group agreed on freezing the raw fish chunks before processing them into umai. Majority of the respondents in both groups had checked the freshness of the fish by observing of the gills’ condition. Both groups showed that marinating raw fish in calamansi juice for approximately 30 minutes ensures that the umai dish is safe to be consumed. Findings of this study revealed that the level of understanding and food safety awareness for professional group was low at 41.7% whereas for the non- professional group it was higher at 58.3%. Thus, a further investigation is needed to detect parasites in fish particularly fish for making umai and the microbial population present in umai dish.

For more further enquiries:

Dr. Juriah Binti Kamaludeen
Senior Lecturer
Department of Animal Science and Fisheries
Faculty of Agricultural Science and Forestry
Tel: +6086 855374
Email: juriahk@upm.edu.my

Updated:: 08/07/2021 [lanz]