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Department of Fish Processing Technology

Introduction

The Department of Fish Processing Technology came in to existence from the erstwhile Department of Fishery Technology, a founding member department of Fisheries College and Research Institute since its existence from 1977. The plan scheme was sanctioned during the year 1988 vide Proc.No.R2/BM/74 IV 35/88 dated 13.11.1988 of the Registrar, TNAU, Coimbatore. The department is shifted from shore laboratory campus to FCRI main campus to a newly constructed building with an area of 4615square feet during the year 2015. This department has been offering fish processing technology courses for B.F.Sc., M.F.Sc., and Ph.D., degree programmes. The M.F.Sc degree programme in Fish Processing Technology was started in the year 1983 and produced 55 M.F.Sc dissertations addressing various problems of seafood industry and on the latest areas of research in fish processing until 2015. At present four students are carrying out their research working Ph.D. in the Department.

Objectives

  • To offer courses relating to Fish Processing Technology for B.F.Sc., M.F.Sc. and Ph.D. programmes
  • To undertake research projects / schemes in fish processing technology for the benefit of stake holders such as seafood processing plants and other entrepreneurs
  • To organize training programmes in fisheries trade particularly in fish processing for the women self help groups, fisherfolk, entrepreneurs and others to generate employment opportunities

Teaching

The following course have been offered by this department for B.F.Sc., M.F.Sc., and Ph.D. degree programme

Sl.No Course No Title of the Course Credit Hours

1

FS 106

Fundamentals of Biochemistry

2+1

2

FS 107

Fundamentals of Microbiology

2+1

3

FS 206

Freezing technology

1+1

4

FS 217

Fish Canning Technology

2+1

5

FS 306

Fish By-Products and Waste Utilization

1+1

6

FS 313

Fish Products and Value Addition

1+1

7

FS 401

Students READY Programme – In-plant Attachment

0+10

8

FS 401

Students READY Programme – Experiential Programme

0+12

Sl.No Course No Title of the Course Credit Hours

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

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 minced – based fish products

1+1

9

FPT 509

Additives in fish processing

1+1

10

FPT 510

Fish by-products and utilization of fishery waste

1+1

11

FPT 511

Microorganisms of public health significance

1+1

12

FPT 512

Design, maintenance of fish processing plants & instrumentation 

1+0

13

FPT 513

Packaging of fish and fishery products

1+1

Sl.No Course No Title of the Course Credit Hours

1

FPT 601

Bio – chemical technique in fish analysis

2+1

2

FPT 602

Functional properties of proteins from fish and shellfish

2 +1

3

FPT 604

Lipids of aquatic origin

2+1

4

FPT 606

Vitamins, minerals & flavor bearing components in aquatic organisms

2+1

5

FPT 610

Fishery by products, specialty products and value added products  

2+1

Research Projects

Sl.No Title of the Project Year PI & Co- PI of the Project Funds (Rs in lakhs) Funding Agency

1

Establishment of Fisheries Training Institute, Mandapam, Ramanathapuram.

2017-2018

Dr. D. Sukumar

450.00

NADP

2

Niche Area of Excellence in Fish Safety and Quality Assurance

2014-2017

Dr. D. Sukumar

305.60

ICAR

3

EDII - Marine Products Incubation Forum

2019

P. Ganesan

Rs. 250 lakhs

EDII,
Chennai

4

Appraisal of fish landing of Tamil Nadu

2018

P. Ganesan

Rs.8.3 lakhs

Handy water base, Thoothukudi

5

Creating a Platform “Kayalagam” – The Future Store for Amplification of Marketing of Diversified Fish Products in Tamil Nadu

2018

F. Parthiban

Rs. 250 lakhs

NADP

Sl.No Title of the Project Year PI & Co- PI of the Project Funds (Rs in Lakhs) Funding Agency

1

Training on hygienic handling and fish preservation at Palayar and Cuddalore

2008-09

PI

4.70

UNTRS

2

De   Development
of seafood products
using cook-chill technology for womenfolk

2005- 07

Co-PI

11.10

DBT

3

Development of
Multiplex
PCR for the
simultaneous detection
of bacterial pathogens
Salmonella, Vibrio
chlolerae and E. coli in
fish and fishery product

2008-11

Co.PI

42.80

DBT

4

Empowerment of inland fish farmers on value addition 

2012 -14

 

Co.PI

 

8.41

 

DST

5

Development of Vocational Training Centre towards improving the Livelihood of Fisherfolk

2012 -14

 

PI

142.00

 

NADP

6

Remedial measures for improvement of colour, texture and water   holding capacity in frozen cephalopods for export

2013-14

Mr.M.Muruganantham

2.4 Lakhs

TRCF

7

Demonstration of Mushroom culture

2013

P. Ganesan

Rs. 96, 000/-

Agricultural Technology Management Agency

8

Entrepreneurship skill development on Fish Processing and Value addition

 

2013

P. Ganesan

Rs. 1.615 Lakhs

EDII

9

Vocational training on Fisheries for girls belongs to fishermen families at IFT, TNFU, Nagapattinam

2014

P. Ganesan

Rs. 30,000

ICDS

10

Mass awareness programme on Hygienic production of dry fishes

2014

P. Ganesan

Rs. 3.06 lakhs

NFDB

11

Project on Marketing strategies for fish and fishery products

2014

P. Ganesan

Rs. 4.53 lakhs

NFDB

12

skill development training programmes

2015

P. Ganesan

49.36 lakh.

TNSDC

13

Recent technologies in packaging of fish and fishery products to fish kiosks

2016

P. Ganesan

1.05 Lakh

FIMSUL II

14

Hygienic Handling and Management Practices of Fishing Harbour and Landing Centre

2017

P. Ganesan

10,320,00

FIMSUL- II
State Fisheries Department
Tamil Nadu

15

Quality evaluation of chitin and chitosan from various shellfish waste and their resource potential in Tamil Nadu

2016

F. Parthiban

1 lakhs

TNJFU

16

Production and Bioactivity of GlucosamineHydrochloride from Shrimp Shell Waste.

2017

F. Parthiban

1 lakhs

TNJFU

Outreach/Extension activities

This department is involved in outreach and extension activities through on and off campus training of various durations for the benefit of fisher folk, entrepreneur, school drop outs, rural women and self-help group members. They include awareness programmes on hygienic handling of fish and fishery products on board, on shore, in preprocessing factories, processing factories, fish in human nutrition, fish as health food and training cum demonstrations on processing of fish and fishery products, by products preparation, retort pouch processing, value added fish products preparation etc. A total number of 380 such programmes were organized for the benefit of 13,333 persons until December 2011. Trainings offered at this department from 2012 is given below.

Sl.No Name of the Extension Activities / Program Year Beneficiary
1 Awareness programme on “Hygienic maintenance of Fishing Harbour, landing center” 2014-15 750
2 Mass awareness programme on “Hygienic handling of fish” 2014-15 600
3 FIMSUL-II “Hygienic handling and maintenance of fishing harbour and landing centre” 2016-17 2100
4 Recent packaging technology for fish and fishery products - -
5 Skill development training programmes for fish processing workers - -

Achievements

  • 50 M.F.Sc graduates who are now leaders in the field of fish processing technology as technocrats and scientists.
  • More than 200 peer reviewed research papershave been published in leading national and international journals.
  • More than 15 new products and three echnologies have been standardized and commercialized by transferringthe technology to self-help group members and entrepreneurs.

Current Focus

Current focus of the department is towards developing new products suitable for commercialization, exploring nutraceuticals from marine sources, addressing the quality issues faced by the industry and to identify and technological intervention on localized ethnic fish products with potential benefits to suit to global markets.

Faculty

Name Designation E-mail Mobile No
Dr. D. Sukumar Professor and Head sukumar@tnfu.ac.in 94438 44820
Mr. P. Ganesan Assistant Professor ganesan@tnfu.ac.in 99653 44330
Mr. F. Parthiban Assistant Professor parthiban@tnfu.ac.in 77087 62554
Mr. V. Vijayarahavan Assistant Professor vijibfsc@gmail.com 72008 03097

Publications

  • Sumathi G., G. Jeyasekaran; R. JeyaShakila, B. Sivaraman, U. Manimaran, D. Sukumar, and G. Arunkumar, 2014. Molecular identification of grouper species using PCR-RFLP technique. Accepted for publication in Food Control on 18.11.2014 .FOODCONT-D-14-01363R1
  • JeyaShakila R, Varatharajakumar A, Jeevithan E, Jeyasekaran G and Sukumar D. 2014. “Suitability of antimicrobial grouper bone gelatin films as edible coatings for vacuum packaged fish steaks” got accepted for publication in Journal of Aquatic Food Products Technology on 25.02.2014 (NAAS – 6.74)
  • Jeevithan E, JeyaShakila R, Varatharajakumar A, Jeyasekaran G and Sukumar D. 2014. Effect of protein and sorbitol concentrations on the properties of fish gelatin films” American Journal of Advanced Food Science and Technology, 2 (1): 1-11. doi 10.7726/ajafst2014.1001
  • VikasKumar,Sukumar, D.,Muruganantham, M.,Jeyasekaran, G.and Shanmugam , S.A.(2014). Studies on improvement in sensory quality and acceptability of frozen squid (Sepioteuthislessoniana) upon treatment with imported chemicals” International journal of Current Research, December 2014,Vol. 6, Issue 12. 10455 – 10459
  • G. Jeyasekaran; G. Arunkumar ,P.Senthilkumar and D. Sukumar,2014 Authentication of commercially important tuna species landed in Tuticorin coast of Tamil Nadu, India by SE-AFLP methodDecember 2017,Indian Journal of Fisheries 64 DOI10.21077/ijf.2017.64.special-issue.76297-40
  • Sandeepkumar.B.Sundaramoorthy,N.Neethiselvan and D.Sukumar. 2014.Study on long line fishing of Epinephelusundulosus (QUOY AND GAIMARD,1824) along Thoothukudicoast,South East coast of India.J.Exp.Zool.India., 17(1) 133-139
  • N.Krishnaveni,DurairajSukumar,A.Surendraraj and B.Meenachi,2017 Rapid method for screening and isolation of Omega-3 fatty acids producing marine bacteria- January 2017,Biochemical and Cellular Archives 17(1):249-254
  • B.MeenachiDurairajSukumar, P.Velayutham and N.Krishnaveni,2017 Functional properties of Fish Protein Powder in relation to drying methods,January 2017, Biochemical and Cellular Archives 17(1):283-287
  • K. Hema, P. Velayutham, D. Sukumar, B. Sundaramoorthy and S. Athithan,2017 Preliminary studies on preparation of imitated shrimp products from Sauridatumbil (Lizard fish)., Biochemical and Cellular Archives Vol.16(2016) - No.01 - April. 145. P (Published in 2017)
  • Balasubramanian Sivaraman, Robinson JeyaShakila*, GeevaretnamJeyasekaran, DurairajSukumar, UthamanManimaran, and GanesanSumathi, 2016 “Antioxidant Activities of Squid Protein Hydrolysates Prepared with Papain Using Response Surface Methodology”,Food Sci. Biotechnol. 25(3): 665-672 (2016) DOI 10.1007/s10068-016-0117-4
  • Meenachi, B., Sukumar, D., Velayutham, P., Jeyashakila, R and Krishnaveni, N, 2017. Functional properties of fish protein powder in relation to drying methods,Journal of Biochem Cell Arch.,17 (1): 283-287
  • Rajesh, G., Velayutham, P., Sukumar, D., Athithan, S., Shanmugam. S.A., and Chrisolite, B., 2017. Survival and growth of Aeromonas spp. in fish mince and fillets from marine emperor fish (Lethrinuslentjan) under different storage conditions. Indian Journal of life science. 12(1): 75-79.
  • Ganesan, P., Rathnakumar, K., Brita Nicy, A, and Vijayarahavan, V., 2017. Improvement of Nutritional Value of Extruded Snack Product by Incorporation of Blanched Dried Fish Powder from Sardine and Lizard Fish and Selection by Organoleptic Evaluation. Journal of entomology and zoology studies. 5 (6), 2552-2554.
  • Brita Nicy.A, Ganesan.P, Kanaga.V, Velayutham.P.,Antioxidative activity of melanin free ink from cuttlefish, Sepia prabahari. 2017. Journal of Experimental Zoology, India,20 ( 2 ): 867-871.
  • Reshma Ramesh, JeyaShakila. R,B. Sivaraman, Ganesan.P, Velayutham.P.,2017. Optimization of the gelatinization conditions to improve the expansion and the crispness of fish crackers using RSM .International Journal of LWT- Food Science and Technology. 89: 248-254.
  • Ganesan.P, Brita Nicy.A, Kanaga.V, Velayutham.P.,2017. Proximate Analysis of cuttlefish ink procured from Thoothukudi coast: A comparative study.International J. Fisheries Aquatic Studies. 5 (3): 253-255.
  • V. Kanaga, K. Radhakrishnan, S. Ramesh Kumar, A. Karthy, V. Vijayarahavan, 2017. Influencing variable effect on fish trade a view with liberalization and WTO ergime. Indian Journal of Economics and Development. 4: 693-699.
  • Parthiban F., Sankar T. V., Anandan R., 2015. Changes in Soluble Protein and Actomyosin during Chilled and Frozen Storage of Tilapia (Oreochromismossambicus), Fishery Technology, Vol 52, No 2 101-108
  • Parthiban F., JeyaShakila 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
  • Brita Nicy, A, Velayutham, P, Sukumar, D, Shanmugam, S.A, and Ka naga, V, 2016. Comparative study on proximate composition of cuttle fish species from Thoothukudi coast, International Journal of Fisheries and Aquatic Studies (5): 96-97
  • Chrisolite, B., Shanmugam, S. A., Vijayarahavan, V., Innocen, A and Sathish Kumar., K., 2016. Seasonal variation in the proximate composition of sardine (Sardinellagibbosa) from Thoothukudi coast. Indian Journal of Geo - Marine Science. 45(6): 800-806 .
  • B. Chrisolite., S. A Shanmugam., V. Vijayarahavan., K. Sathish Kumar and V. Kaliyamuthi., 2016. Nutritional Profiling and Seasonal Variation in the Proximate Composition of Emperor Fish (Lethrinuslentjan) from Thoothukudi Coast of Tamil Nadu. India, Fishery Technology. 53: 238-244.
  • Sathish Kumar, K., Chrisolite, B., Vijayarahavan, V., Shanmugam, S. A., and Kaliyamuthi, V., 2016. Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnusaffinis). Accepted for publication in Indian Journal of Geo – Marine
  • JeyaShakila R., Parthiban F., Jeyasekaran G., Shalini R., 2016. Comparative study on the antioxidative potential of the Squid protein hydrolysates prepared using commercial and endogenous enzymes, J. Aquatic Food Product Technology. 25(7). 986-1000
  • Parthiban F., Balasundari S., Gopalakannan, A., Rathnakumar K., and Felix S., 2017. Comparison of the Quality of Chitin and Chitosan from Shrimp, Crab and Squilla Waste. Current World Environment 12(3):670-677
  • Vikas Kumar and D. Sukumar, M. Muruganantham, G. Jeyasekaran and S.A. Shanmugam, 2014. Studies on Improvement in Sensory Quality and Acceptability of Frozen Squid (Sepioteuthislessoniana) upon Treatment with Imported Chemicals. International Journal of Current Research. 6(12): 10455-10459.
  • Vikas Kumar, D. Sukumar and M. Muruganantham, 2015. Microbial quality of frozen squid (Sepioteuthislessoniana, Lesson 1830) treated with food grade commercial chemicals. Indian J. Anim. Res.
  • Muruganantham.M, Vikas Kumar and D. Sukumar, 2015. Studies on improvement in sensory quality and acceptability of frozen Cuttlefish upon treatment with imported chemicals. Eco.Env. & Cons. 21: S411-S414

Book Publication

  • Parthiban F. and Felix S., Biochemical Techniques and Instrumentation, Daya Publishing House , division of Astral Publication , New Delhi 2018
  • Parthiban F. and Felix S., Microbiology of Fish and Fishery Products, Daya Publishing House , Astral Publication , New Delhi 2018
  • Parthiban F., Balasundari S., Ahilan B. and Felix S., Aquatic Food Safety and Quality Managment, Daya Publishing House , Astral Publication , New Delhi 2018