"Harnessing the Science of Fisheries for Food, Nutrition and Livelihood"


Research projects undertaken in this laboratory have resulted in many research publications in peer-reviewed journals. The staff of this laboratory have published more than 170 research papers in peer reviewed national and international journals with the total NAAS scores ranging above 500. More than 200 research abstracts have been submitted in the national/ international seminars/ conferences/ symposia/ workshops by the faculty members.

  • Sivaraman B, Jeyasekaran G, Jeya Shakila R, Alamelu V, Lidiya Wilwet, Aanand,S., 2018. PCR-RFLP for authentication of different species of processed snappers using mitochondrial D-loop region by single enzyme. Food Control., 90:58-65 (NAAS 9.50).
  • Jeevithan E, Christelle S, Jose EMS, Yves H, Shujan W, Keolebogile SCMM, Ruiheua G, Chunxiao W, Jeya Shakila R, Jow MR, Bin B and Wenhui., 2018. Cross talk between primary osteocytes and bone marrow macrophages for osteoclastogenesis upon collagen treatment. Nature Scientific Reports., DOI 10.1038/ 841598-018-23532-x (NAAS rating: 20).
  • Reshma Ramesh, R. Jeya Shakila, R. Sivaraman, P. Ganesan and P. Velayutham., 2018. Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM. LWT Food Science and Technology., 89:248-254 (NAAS 7.26).
  • Lidiya Wilwet, Jeyasekaran G, Jeya Shakila R, Sivaraman B. and Padmavathy, P. 2017. A single enzyme PCR-RFLP protocol targeting 16S rRNA/tRNAval region to authenticate four commercially important shrimp species in India. Food Chemistry on 18.06.2017239369-376 (NAAS 10.05).
  • Shalini R, Jeya Shakila R, Jeyasekaran G. and M. Palanikumar. 2017. Effect of Frying in Different Cooking Oils on Omega 3 Fatty Acids of Goldstripe Sardinella. Fishery Technology. 54 :176-182.
  • Jeevithan E, Jingyi Z, Bin B, Krishna moorthy P, Shujun W, Wu WH and Jeya Shakila R., 2016. Rheological, biocompatibility and osteogenesis assessment of fish collagen scaffold for bone tissue engineering. International Journal of Biological Macromolecules., 91: 51-59 (NAAS 8.86).
  • Sivaraman B, Jeya Shakila R, Jeyasekaran G, Sukumar D, Manimaran U, and Sumathi R., 2016. Antioxidant Activities of Squid Protein Hydrolysates Prepared with Papain Using Response Surface Methodology. Food Sci. Biotechnology., 25: 665-672 (NAAS 6.9).
  • Jeya Shakila R, Parthiban F, Jeyasekaran G and Shalini R., 2016. Antioxidative properties of squid protein hydrolysates prepared using seerfish visceral enzymes in comparison with commercial enzymes. Journal of Aquatic Food Product Technology DOI: 10.1080/ 10498850. 2015. 1004499 (NAAS 6.69).
  • Jeya Shakila R, Varatharajakumar A, Jeevithan E, Jeyasekaran G and Sukumar D., 2016. Suitability of antimicrobial grouper bone gelatin films as edible coatings for vacuum packaged fish steaks. Journal of Aquatic Food Product Technology., 25: 724-734 (NAAS 6.69).
  • Manimaran U, Jeya Shakila R, Shalini R, Sivaraman B, Sumathi G, Selvaganapathi R and Jeyasekaran G., 2016. Effect of additives in the shelf-life extension of chilled and frozen stored Indian octopus (Cistopus indicus). Journal of Food Science and Technology., 53: 1348- 1354 (NAAS 8.02).
  • Jeevithan, E., Jingyi, Z., Bao, B., Shujun, W., JeyaShakila, R. and Wu, W.H., 2016. Biocompatibility assessment of type-II collagen and its polypeptide for tissue engineering: effect of collagen's molecular weight and glycoprotein content on tumor necrosis factor (Fas/Apo-1) receptor activation in human acute T-lymphocyte leukemia cell line. RSC Advances, 6(17):14236-14246.
  • Elango, J., Robinson, J.S., Geevaretnam, J., Rupia, E.J., Arumugam, V., Durairaj, S. and Wenhui, W., 2016. Physicochemical and rheological properties of composite shark catfish (pangasius pangasius) skin collagen films integrated with chitosan and calcium salts. Journal of Food Biochemistry, 40(3):304-315.
  • 13. Shalini, R., Shalika, R.J. and Alamelu, V. 2016. Impact of microwave cooking on the health beneficial omega 3 fatty acids of sardines. International Journal of Science, Environment and Technology. 5 (6):4512 – 4517.
  • Sumathi G, Jeyasekaran G, Jeya Shakila R, Sivaraman B, Manimaran U, Sukumar D and Arunkumar G., 2015. Molecular identification of grouper species using PCR-RFLP technique. Journal of Food Control., 51: 300 – 306 (NAAS 8.76).
  • Shalini R, Jeya Shakila R, Jeyasekaran G and Jeevithan E., 2015. Sensory, biochemical and bacteriological properties of octopus Cistopus indicus stored in ice. Journal of Food Science and Technology., 52: 6763- 6769 (NAAS 8.02).
  • Jeya Shakila R, Edwin Raj B and Felix N., 2015. Sensory, biochemical and microbial qualities of canned farmed cobia processed with Indian spice masala mix. Journal of Aquatic Food Product Technology., 24: 330- 339 (NAAS 7.2).
  • Rani V, Jawahar P and Jeya Shakila R., 2015. Seasonal variation in biomass and distribution of brown seaweeds (Pheophyceae) in Gulf of Mannar, Tamil Nadu, India. Journal of The Bioscan., 10: 593-599 (4.57).
  • Jeevithan E, Jeya Shakila R, Varatharajakumar A, Jeyasekaran G and Sukumar D., 2013. Physico-functional and mechanical properties of chitosan and calcium salts incorporated fish gelatin scaffolds. International Journal of Biological Macromolecules., 60: 262-267 (NAAS 8.86).
  • Muralidharan N, Jeya Shakila R, Sukumar D and Jeyasekaran G., 2013. Skin, bone and muscle collagen extraction from the trash fish, leather Jacket (Odonus niger) and their characterization. Journal of Food Science and Technology., 50:1106-1113 (NAAS 8.20).
  • Jeyasekaran G, Jeya Shakila R and Sukumar D., 2012. Microbiological quality of Cuttlefish (Sepia pharaonis) fillets stored in dry and wet ice. Food Science and Technology International., 18:455-464 (NAAS 7.22).
  • Jeya Shakila R, Jeevithan E, Varatharajakumar A, Jeyasekaran G and Sukumar D., 2012. Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films. Food Chemistry.,135:2260-2267 (NAAS 9.39).