Molecular Fish Species Identiﬁcation of Commercial Traditional Seafood Products in the Malaysian Market

Fatin Qurratu’aini Zain; Danial Hariz Zainal Abidin; Nor Rahman Aifat; Abd Rahman Mohd-Ridwan; Badrul Munir Md-Zain

doi:10.55230/mabjournal.v54i3.3307

Authors

Fatin Qurratu’aini Zain Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia
Danial Hariz Zainal Abidin Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia https://orcid.org/0000-0002-2654-6306
Nor Rahman Aifat Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia; Faculty of Tropical Forestry, Universiti Malaysia Sabah (UMS), Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Abd Rahman Mohd-Ridwan Centre for Pre-University Studies, Universiti Malaysia Sarawak, 94300, Kota Samarahan, Sarawak, Malaysia
Badrul Munir Md-Zain
abgbadd1966@yahoo.com
Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia https://orcid.org/0000-0003-4037-8115

Keywords:

DNA barcoding, food safety, processed fish products, seafood mislabelling

Abstract

Seafood is a vital source of protein, multivitamins, and essential fatty acids, particularly omega-3. However, seafood fraud is becoming a growing threat to food safety in Malaysia. This study reports on the molecular identification of fish species in various seafood products collected from different regions in Malaysia. DNA barcoding employing a ~500 bp fragment of the mitochondrial cytochrome c oxidase I (COI) gene was used to identify 46 samples. Successfully amplified and identified samples accounted for 48% of the analysed fish products. Sardinella species were most commonly used in traditional Malaysian products, especially in the east coast states. Interestingly, we found regional variations in fish species used for the same traditional products, highlighting the diversity of local preferences and resource availability. DNA barcoding with the COI marker was found to be effective for the rapid identification of fish species in processed foods, which could enhance food safety and consumer confidence. Although no toxic fish substitutions were detected, the results highlight the need for more comprehensive labelling practices in the Malaysian seafood market. This study emphasises the potential of molecular techniques in addressing food fraud concerns and improving seafood traceability.

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Author Biographies

Fatin Qurratu’aini Zain, Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia

Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia

Danial Hariz Zainal Abidin, Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia

Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia

Nor Rahman Aifat, Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia; Faculty of Tropical Forestry, Universiti Malaysia Sabah (UMS), Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia

Faculty of Tropical Forestry, Universiti Malaysia Sabah (UMS), Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia

Abd Rahman Mohd-Ridwan, Centre for Pre-University Studies, Universiti Malaysia Sarawak, 94300, Kota Samarahan, Sarawak, Malaysia

Centre for Pre-University Studies, Universiti Malaysia Sarawak, 94300, Kota Samarahan, Sarawak, Malaysia

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