KOTA BARU: Researchers at Universiti Malaysia Kelantan (UMK) have developed an innovative technology that can soften terubuk fish bones, allowing the fish to be safely consumed whole without compromising on its taste, texture or nutritional value.
Project leader Prof Dr Raja Suzana Raja Kasim said the technology was developed with SM Qlazsixco Sdn Bhd under the Industry Matching Programme Phase 3 2024 (IMaP 3.0).
The innovation combines high-pressure processing (HPP) technology with controlled heat treatment.
Raja Suzana said the research, which began in April 2024, shortened processing time compared with conventional methods while enabling more consistent and efficient production for commercialisation.
“This technology preserves the texture, taste and nutritional content, while producing safer, higher-quality ready-to-eat products with a longer shelf life.
“It also addresses one of the main challenges associated with terubuk fish, which is known for its many fine bones, thereby improving consumer safety and convenience while adding value to the fisheries-based food processing industry,” she told Bernama recently.
The research has also led to two patent filings related to HPP-based fish bone-softening technology, highlighting its potential for commercialisation in both domestic and international markets.
Raja Suzana said SM Qlazsixco played a key role by providing matching grants, supporting product development and industrial-scale testing, and helping to accelerate commercialisation efforts.
The company has also developed a range of value-added terubuk products, including sambal terubuk, terubuk asam pedas, terubuk curry, terubuk rendang and terubuk gulai tempoyak.
A total of 10 products have obtained halal certification, supporting efforts to expand into local and international markets.
