DEPARTMENT OF FISH PROCESSING TECHNOLOGY

INTRODUCTION:

Fish is a highly perishable commodity which needs proper handling and preservation to have a long shelf life and to retain a desirable quality and nutritional value. The major concern of fish processing is to prevent fish from spoilage. Problems to be addressed

• Post harvest losses recorded is 12% in the state which leads to intense revenue loss to fishers
• Per capita consumption of fish is very low, it is only 9 kg against the recommendation of 14 kg.
• Lack of availability of diversified fish products in household brands in the domestic market.
• Branding of state fishery products is essential that signals difference in quality and price points
• Lack of institutional fish marketing with the active participation of the stakeholders

The date of inception of the department at FCRI, Ponneri -14.11.2014. We offer undergraduate courses for BFSC students on fish processing, product development and quality control aspects. The department also offers PG and Ph.D programme. We develop improved and novel food technologies, new fishery products and extend trainings for skill development in society.

OBJECTIVES:

• To offer UG, PG and Ph.D courses in Fish Processing Technology
• To undertake research on various issues faced by stakeholders
• To disseminate viable technologies on fish processing to the end users.

TEACHING

UG COURSES

PG COURSES

 

PH.D. COURSES

RESEARCH PROJECTS:

COMPLETED RESEARCH PROJECTS

RESEARCH ACTIVITIES:

• Development of pet food from Fish waste
• Development of Ready to eat freeze dried product from penaeus vannamei
• Study of potential of ohmic heating in the preservation of green mussel meat
• Process optimization and production of squid based extruder millet snack using Response Surface Methodology

ACHIEVEMENTS:

Technology developed:

• Developed new value added aquatic products from fish, and shell fish
• (i) Retort Processed Products
• Fish Curry and steamed rice in retortable pouch
• Shrimp Curry in retortable pouch
• Fish briyani in retortable pouch
• Shrimp briyani in retortable pouch
• Barbequed fish briyani in retortable pouch
• Barbequed shrimp briyani in retortable pouch
• (ii) Baked Products
• Seafood energy bar
• Marine protein bread
• Fish biscuit
• Shrimp biscuit
• Seaweed biscuit
• Azolla cookies
• Fish cake
• Shrimp cake
• Seaweed cake
• Crab cake
• (iii) Extruded Products
• Extruded snack from fish
• Extruded snack from shrimp
• Extruded snack from seaweed
• (iv) Smoked/Barbequed Products
• Smoked Tilapia
• Barbequed fish
• Barbequed shrimp

Developed of seaweed incorporated nutritional food products

• Seaweed soup
• Seaweed wafer
• Seaweed chips
• Seaweed biscuit
• Seaweed cake
• Seaweed salt
• Seaweed tea
• Extruded Seaweed snack

INFRASTRUCTURE/FACILITIES:

THRUST AREAS:

• Application of biodegradable active packaging material for fish and fishery products
• Extraction of natural pigments from marine source for the formulation of nutritional food and cosmetic product.

PUBLICATIONS

RESEARCH ARTICLES

• Yogendra p, Deepika U, Sowmya G, Arpitha HS, Nimish MS, Kannan R, Ganesan P. (2019) β-carotene isolated from the marine red alga, Gracillaria sp. potently attenuates the growth of human hepatocellular carcinoma (HepG2) cells by modulating multiple molecular pathways. Journal of Functional Foods. 52, 165-176.
• Venkatachalam, K. and Nagarajan, M. (2019) Assessment of Different Proteases on Degree of Hydrolysis, Functional Properties and Radical Scavenging Activities of Salted Duck Egg White Hydrolysate. J. Food Sci. Technolology. 56 (6). pp 3137–3144.
• Harshita S, Nimish MS, Sowmya SG, Deepika UR, Yogendra PK, Arpitha HS, Hithamani G & Ganesan Ponesakki. (2020). Phenolic Extract of Seagrass, Halophila ovalis Activates Intrinsic Pathway of Apoptosisin Human Breast Cancer (MCF-7) Cells, Nutritional Cancer. 1‐11.
• Masilan, K., Neethiselvan N, Jeyashakila R, Sivaraman, B, Ravikumar T, Muralidharan N, Karthy A, & Sukumar, D. (2021). Valorization of discarded industrial fish processing wastes for the extraction of gelatin to use as biodegradable fish bait matrix using RSM. PeerJ Materials Science, 3, e14.
• Bharathipriya R, Balasundari S, Nimish MS, Muralidharan N and Satheesh M (2021). Design, fabrication and validation of ohmic heater to process green mussel meat. Journal of food processing and preservation.

TRAINING MANUALS

• Balasundari, S., and R. Senthiladiben, 2017.Value added fish products. Published by TNJFU

TEXT BOOKS

• Parthiban, F and S. Felix, 2018.Biochemical Techniques and Instrumentation. Astral Publishers, New Delhi
• Parthiban, F and S. Felix, 2018.Microbiology of Fish and Fishery products. Astral Publishers, New Delhi
• Nimish Mol Stephen, S. Balasundari and S. Felix, 2018. Fish in Nutrition. Astral Publishers, New Delhi
• Parthiban, F., S. Balasundari, B. Ahilan and S. Felix, 2018. Aquatic Food Safety and Quality Management. Astral Publishers, New Delhi

TEACHING MANUALS

• Parthiban, F and S. Felix, 2016. Biochemical Techniques and Instrumentation. TNFU, Nagapattinam
• Parthiban, F and S. Felix, 2016.Microbiology of Fish and Fishery products. TNFU, Nagapattinam
• Nimish Mol Stephen, S. Balasundari and S. Felix, 2016. Fish in Nutrition. TNFU, Nagapattinam
• Parthiban, F., S. Balasundari, B. Ahilan and S. Felix, 2018. Aquatic Food Safety and Quality Management. TNFU/ICAR-Manual/51/2017
• Nimish Mol Stephen, N. Muralidharan, S. Balasundari and B. Ahilan, 2017. Food Chemistry. TNFU/ICAR-Manual/44/2017.

FACULTY: