Handling practices and food safety measures about umai delights among Bintulu locals, Borneo Sarawak

• Main Authors: S., Aini Nasuha, K., Harizt, Sarbini, Shahrul Razid, Hassan, S., Syed Hussain, Sharifah Salmah, Ahmad, N. I., Hassan, M. Z., Mustafa, S., Kamaludeen, Juriah
• Format: Conference or Workshop Item
• Language: English
• Published: Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/76490/1/ICOSSH2019-21.pdf; http://psasir.upm.edu.my/id/eprint/76490/; http://spel3.upm.edu.my/max/dokumen/ICSSH2019_e_proceeding_ICOSSH_2019_UPMKB_(with_eISBN).pdf
• Institution: Universiti Putra Malaysia

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 sa...