Dr. M.G.R. Fisheries College and Research Institute, Ponneri

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The Best UO award of the first Quarter (2018) presented by the Vice Chancellor of TNJFU to Dr. G. Jeyasekaran, Director of Research i/c,    University News International Students (Tanzania) Working for PG and Ph.D., Programs at ARFF, TNJFU Madhavaram Campus, Chennai, Vice-Chancellor Inaugurated the Fish Harvest Day Event at Poondi Lake on 04.04.2019, கால்நடை பராமரிப்பு மற்றும் மீன்வளத்துறை கட்டிடங்களை முதலமைச்சர் தலமைச் செயலகத்தில் திறந்து வைத்தார் , கால்நடை பராமரிப்பு, பால்வளம் மற்றும் மீன் வளத்துறை சார்பில், புதிதாக  கட்டப்பட்டடுள்ள வண்ண மீன் காட்சியகத்துடன் கூடிய மெய்நிகர்  காட்சியகம், வண்ணமீன் வானவில் விற்பனை வளாகம், கால்நடை பராமரிப்புத் துறை கட்டிடங்கள் , சி .டி .ஸ்கேன் கருவிகள், துணைப் பதிவாளர் (பால்வளம்) அலுவலகக் கட்டிடங்கள் ஆகியவற்றை  திறந்து வைத்தார், VC Speaking on TNJFU Bioflock Technology at a Workshop at Mahua, Gujarat. ,

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


S.NO Course No. Title of the Course Credit Hours
1 FS-106 Fundamentals of Biochemistry 3(2+1)
2 FS-107 Fundamentals of Microbiology 3(2+1)
3 FS 206 Freezing Technology 2(1+1)
4 FS-217 Fish Canning Technology 2(1+1)
5 FS 306 Fish by Product and Waste Utilization 2(1+1)
6 FS-313 Fish Products and Value Addition 3(2+1)
7 FS-314 Fish Packaging Technology 2(1+1)
8 FS-117 Food Chemistry and Fish in Nutrition 3(2+1)
9 FS-307 Microbiology of Fish and Fishery Products 3(2+1)
10 FS-315 Quality assurance of Fish and Fishery Products 3(2+1)

PG Courses

S.NO Course No. Title of the Course Credit Hours
Compulsory
1 FPT 501 Technology of fish freezing and frozen storage 2+1
2 FPT 502 Thermal processing of fishery products 2+1
3 FPT 503 Quality assurance, management and certification 2+1
4 FPT 504 Applied fish biochemistry 2+1
Optional
5 FPT 505 Techniques in microbiology 1+1
6 FPT 506 Cured, dehydrated and smoked fishery products 1+1
7 FPT 507 Handling, storage and transport of fresh fish 1+1
8 FPT 508 Technology of mince-based fish products 1+1
9 FPT 509 Additives in fish processing 1+1
10 FPT 510 Fish by-products and waste utilization 1+1
11 FPT 511 Microorganisms of public health significance 1+1
12 FPT 512 Design, maintenance of fish processing plants and instrumentation 1+1
11 FPT 513 Packaging of fish and fishery products 1+1

Ph.D. Courses

S.NO Course No. Title of the Course Credit Hours
Compulsory
1 FPT 601 Biochemical techniques in fish analysis 2+1
2 FPT 602 Functional properties of proteins from fish and shellfish 2+1
3 FPT 603 Quality management systems 2+1
Optional
4 FPT 604 Lipids of aquatic origin 2+1
5 FPT 605 Microbial hazards in fish processing 2+1
6 FPT 606 Vitamins, minerals and flavour bearing components in aquatic organisms 2+1
7 FPT 607 Toxins and contaminants 2+1
8 FPT 608 Nutritional aspects and nutrition labeling 2+1
9 FPT 609 Environmental impact of fishery industries 2+1
10 FPT 610 By-products, specialty products and value added products 2+1

Research Projects:


Ongoing Research Projects

S.NO Title of the Project Year PI & Co- PI of the Project Funds(in Rs) Funding Agency
1 Extraction of natural pigments from marine sources for the formulation of nutritional food and cosmetic product 2017 Mrs. Nimish Mol Stephen, Assistant Professor 1,00,000 Recurring Budget of FCRI, Ponneri URP- TNFU

Completed Research Projects

S.NO Title of the Project Year PI & Co- PI of the Project Funds(in Rs) Funding Agency
1 Quality evaluation of Chitin and Chitosan from various shellfish waste and their resource potential in Tamil 2015 /2016 Mr. F. Parthiban Assistant Professor Recurring Budget ofFCRI, Ponneri URP- TNFU
2 Development of Seaweed based nutritional food products 2015 /2016 Mrs.NimishMol Stephen Assistant Professor Recurring Budget of FCRI, Ponneri URP- TNFU
3 Development of omega-3 enriched extruded snack food from marine finfish species 2015 /2016 Mr. M. Raghu Teaching Assistant Recurring Budget of FCRI, Ponneri URP- TNFU

Outreach/Extension activities:

S.NO Name of the Extension activities/Program Year Beneficiary
1 Value added fish products preparation 25.3.2014 14
2 Hygienic handling of fish and fishery product to women SHG of Nadur MathaKuppam, Pulicat 3.8.2015 25
3 Preparation of Fish Pickle to women SHG of Tiruvotiyur Kuppam through Arunodhaya centre for working children (NGO) 30.10.2015 25
4 Entrepreneurial opportunities in post harvest technologies” KVK, Kattupakkam 29.1.2016 120
5 Value added fish products 15.3.2016-16.3.2016 20
6 TNFU – TNFDC - Stakeholders Meet 19.7.2017 19
7 Value added fish products 20.12.2017-21.12.2017 14
Sponsored training programme – Funded by NFDB
8 Skill Development Programme on Contemporary value added fish products 14.3.2018 to 16.3.2018 50
9 Skill Development Programme on Contemporary value added fish products 20.3.2018 to 22.3.2018 50

Infrastructure:


Laboratory

Seafood Chemistry and Biochemistry Laboratory

Fish Product ResearcherID Quality Testing Laboratory

Constituent Units

  • Post Harvest Research and Incubation Center(PHRIC) established on 11.2.2016 with Food Safety and Standards Authority of India(FSSAI) registration
  • Fish Techno Park(FTP)established on 11.2.2016 with Food Safety and Standards Authority of India(FSSAI) registration
  • Kayalagam was inaugurated by Dr.Soottawat Benjakul, Professor, PSU, Thailand on 22.11.2017. Applied for Food Safety and Standards Authority of India(FSSAI) registration.
  • Solar Tunnel Drier was established at PRFF, Pulicat along with pre processing and salt curing facilities was inaugurated on 31.1.2018 by involving an DFPT trained entrepreneur, Mr. Dayalan, Pallavaram, Chennai in a PPP mode.

Achievements:

  • Awards Received by DFPT faculty
    • Best paper presentation award for Mr. F. Parthiban by ASTS, New Delhi for the paper entitled Changes in Tilapia (Oreochromis mossambicus) protein during ice and frozen storage presented in First National conference of Agricultural Tamil Society on 13.06.15 and 14.06.15 at Madras Veterinary College, Chennai.
    • Best Popular Article award for Dr. S. Balasundari by ASTS, New Delhi for the article on Commercial importance of seaweeds published in Kalnadaikathir in 2015
    • Young Scientist Awardto Mrs. Nimish Mol Stephen during VIFRA Research meet in 2016.
    • Dr. S. Balasundari received an award for the category “Distinguished women in Fisheries Science 2017” from the Center for Woman Development, Venus International Foundation, Chennai.
    • Dr. N. Muralidharan received Best paper presentation (First place) award by ASTS, New Delhi for the research paper “Properties and characteristics of Tilapia skin gelatin films incorporated with coconut husk extract” on12.08.2017-13.08.2017 at TNAU, Coimbatore during National Conference by Agricultural Scientific Tamil Society.
    • Dr. N. Muralidharan received Young Scientist Awardfor the research paper onCharacteristics of Bio-nanocomposite films From Tilapia Skin Gelatin Incorporated with Ethanolic Extract from Coconut Husk presented in the National Conference held by Department of Biotechnology, College of Computer Science and Information Technology, Lathur, Maharashtra during 12.01.2018 & 13.01.2018.
    • Dr. S. Balasundari received an award for the category “Distinguished woman in Science 2018” from the Center for Women Development, Venus International Foundation, Chennai for the contribution and achievement in the field of Fish Processing Technology.
    • Balasundari S,G Raghu, S.Fleix, 2018 Fish Products and Value addition Astral Publications, New Delhi
  • MoU signed to promote entrepreneurship
    • MoU signed with M/s. Blue Lagoon, Women SHG, Pulicat for production and sale of fish products
    • MoU was signed with Raj Industries, Pallavaram, Chennai for the production of Salt cured and sundried fishes.
    • MoU was signed with Sri Vari Agency, Ponneri for production of extruded and baked snack food from fish and shrimp.
    • MoU was signed with SS enterprises, Ponneri for production of fish and shrimp pickle and extruded seafood snack and to run Kayalagam
    • MoU was signed with Suyambu Foods, Chennai for production of fish and shrimp pickle
  • Branding of fish products

    Two dozen of RTE and RTC value added fish products were developed in a brand name of Pulicat Omega with FSSAI certification

  • Significant research contribution
    • seaweed based five snack foods from edible seaweeds of Pulicat lake
    • Seasonal availability of seaweeds of Pulicat lake by collecting seaweeds every month from July 2015 to June 2016
    • Developed chitin and chitosan from three different shellfish (shrimp, crab & squilla) and compared the properties
    • Development of omega-3 enriched snack food from Sardine
    • Developed technologies for 18 RTE and RTC fish products
  • Technologies released:

    Seaweed chips in 2016

  • Technologies Developed

Marine Protein Bread

Seafood Energy Bar

Extruded Fish snack

Extruded prawn snack

Extruded seaweed snack

Prawn Cake

Crab cake

Seaweed cake

Seaweed soup

Seaweed wafer

Fish Briyani in retortable pouch

Prawn Briyani in retortable pouch

Barbequed Fish Briyani in retortable pouch

Barbequed Prawn Briyani in retortable pouch

Fish curry and steamed rice in retortable pouch

Fish Biscuit

Prawn Biscuit

Seaweed Biscuit

Barbequed Prawn

Barbequed Fish

Barbequing cum smoking kiln

Portable Solar Drier

Azolla cookies

Currrent focus

  • Utilization of seaweeds and their compounds for human consumption
  • Development of brain food from fish and seaweeds
  • Development of “technology for waste utilization” from seafood processing plants
  • Development of novel value added ready to eat products from farmed freshwater fishes

Faculty/Scientists:

S.NO Name Designation E-mail Phone No
1 Dr. S. Balasundari Professor and Head balasundari@tnfu.ac.in 94437 04190
2 Mrs. NimishMol Stephen Assistant Professor nimish@tnfu.ac.in 95918 09515
3 Dr.N. Muralidharan Assistant Professor murali@tnfu.ac.in 99522 31805

Publications


Research articles

  • Parthiban, F., S. Balasundari, A. Gopalakannan, K. Rathnakumar and S. Felix, 2017. Comparison of the Quality of Chitin and Chitosan from Shrimp, Crab and Squilla Waste. Current World Environment Vol. 12, No. (3) 2017, Pg. 672-679
  • Parthiban F., Jeya Shakila R., Jeyasekaran G., Shalini R., 2017 Relationship between antioxidative potential and amino acids composition of the bioactive peptides prepared from Indian squid Uroteuthis (Photololigo) duvaucelii (d’Orbigny, 1835) using alcalase. Indian J. Fish. Sci, 64 (Special Issue): 130-138
  • NimishMol Stephen, Jeysasekaran, Jeyashakila, Sukumar D. Effect of Heat Processing Treatment on the omega-3 fatty acid content of tuna. Proceedings of Tamil Science Conference held at TNAU Coimbatore on 12-13, August 2017
  • Muralidharan, N., S. Benjakul, T. Prodpran and P.Songtipya, 2017. Properties and characteristics of Tilapia skin gelatin films incorporated with coconut husk extract in Proceedings of National Conference of Agricultural Scientific Tamil Society held at TNAU Coimbatore during 12.08.2017-13.08.2017
  • Balasundari, S., and T. Jawahar Abraham, 2016. Effect of processing on the bacterial quality of edible oyster, Crassostrea madrasensis. In: National conference of Agricultural Scientific Tamil Society, New Delhi (ISBN no. 978-93-84234-7) pp: 188-192 held during 5.8.2016 and 6.8.2016 at TNAU, Coimbatore.
  • Balasundari, S., and T. Jawahar Abraham, 2016. Effect of antioxidants on the quality of frozen edible oyster, Crassostrea madrasensis. In: National conference of Agricultural Scientific Tamil Society, New Delhi (ISBN no. 978-93-84234-7) pp: 193-196 held during 5.8.2016 and 6.8.2016 at TNAU, Coimbatore.
  • Balasundari, S., and T. Jawahar Abraham, 2016. Depuration of edible oyster, Crassostrea madrasensis. In: National conference of Agricultural Scientific Tamil Society, New Delhi (ISBN no. 978-93-84234-7) pp: 197-202 held during 5.8.2016 and 6.8.2016 at TNAU, Coimbatore.
  • Parthiban F., Sankar T.V, Anandan R., Balasundari S. and Felix S. (2015). Changes in Tilapia (Oreochromis mossambicus) protein during ice and frozen storage. In: Proceedings of First National Conference on Thani Tamilil Meenvalayiyal (ISBN no. 978-93-84234-12-6), (206-214) held during 13.06.2015 and 14.06.2015 at Madras Vetarinary College, Chennai by Agricultural Scientific Tamil Society, New Delhi. Eds. Muthamilselvan, T., Baskaran Manimaran, V.Rani, S. Balasundari and T. Umamaheswari
  • Balasundari, S., and S. Aruna (2014). Design, fabrication, evaluation and dissemination of fish smoking kilns. In: Proceedings of National conference of Agricultural Scientific Tamil Society, New Delhi (ISBN No. 978-93-81102- 95-4),65-68 held on 23.8.2014 at TNAU, Coimbatore

Training manuals

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

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.

Others:


Technical terms in Tamil terminology with description

100 technical terms in Tamil for Fish Freezing Technology, Fishery by-products and Biochemistry were prepared and submitted to 3 day e-Content (Tamil) Development Workshop held at Fisheries College and Research Institute, Thoothukudi during 16-18th March 2016, jointly organized by Tamil Nadu Fisheries University, Tamil Virtual Academy and Agricultural Scientific Tamil Society, New Delhi.

Contact info

The Dean
Dr. M.G.R Fisheries College and Research Institute
Ponneri - 601 204 Thiruvallur District,
Tamil Nadu, India.

044 - 2797 1556  |  044 - 2797 1557

deanfcriponneri@tnfu.ac.in