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

Department of Fish Processing Technology

Introduction

Department of Fish Processing Technology at the newly established Dr. M.G.R. Fisheries College and Research Institute, Thalainayeru was started functioning since its inception (September, 2017) to undertake teaching, research and extension activities related to fish processing, preservation and fish quality assurance and management. The department offers courses for B.F.Sc., students on basics and methods in fish processing, fish processing plant design and its machinery, production of value-added fishery products and their packaging technology, microbiology and quality assessment of fish and fishery products. Training programmes in various facets of fish processing including hygienic fish handling methods on board, at the landing centers, fish / shrimp farms, pre-processing centers and in fish processing units, methods of cutting fish, preparation of fish and fishery products, value added fishery products, fish products and novel fishery products etc.

Objectives

To offer courses relating to Fish Processing Technology for B.F.Sc. degree programme.
To carry out research in fish processing technology for the benefit of stake holders and other entrepreneurs.
To organize training programmes in the field of fish processing for the fisher folk, women self-help groups, entrepreneurs and others to generate employment opportunities in fish processing and improve their socio-economic status.

Teaching

Department of Fish Processing Technology is currently offering ten courses on various aspects of fish processing technology for B.F.Sc degree students based on the ICAR common syllabus. The details of the courses offered are given below.

Sl.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 117	Food Chemistry and Fish in Nutrition	3 (2+1)
4	FS 206	Freezing Technology	2(1+1)
5	FS 217	Fish Canning Technology	2(1+1)
6	FS 306	Fish By-Products and Waste Utilization	2(1+1)
7	FS 307	Microbiology of Fish and Fishery Products	3 (2+1)
8	FS 313	Fish Products and Value Addition	3 (2+1)
9	FS 314	Fish Packaging Technology	2(1+1)
10	FS 315	Quality assurance of Fish and Fishery Products	3 (2+1)
Total			26 (16+10)

Sl.No	Course No	Title of the Course	Credit Hours
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Sl.No	Course No	Title of the Course	Credit Hours
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Sl.No	Title of the Project	PI & Co-PI of the project	Year	Funding Agency	Funds (Rs in lakhs)	Progress
1	TNJFUs Business incubators in aquaculture and fish processing to promote Start-ups integrated fisheries entrepreneurship in Tamil Nadu state	Mr. V. Vijayarahavan	1 year	NADP	72	Constructed the Incubation centre to facilitate the incubates Conduct the training programme to the fisherfolk

Sl.No	Title of the Project	PI & Co-PI of the project	Year	Funds (Rs in Lakhs)	Funding Agency
1	Development and standardization of health drink from biomodulated chitosan	Mrs. S. Vimala Devi Dr. V. Alamelu Dr. S. Balasundari	2 years	2	TNJFU
2	Re-Emergence of V.vulnificus risk in seafood safety in response to climatic changes	Dr. V. Alamelu	3 years	29.26	DST - SERB

Outreach/Extension activities

Sl.No	Name of the Extension Activities / Program	Funding agency	Year	Beneficiary
1	Preparation of value added fish and fishery products	ICAR- SCSP	2020	20
2	Production, quality control and marketing of value added fishery products	ICAR- SCSP	2020	20
3	Production, quality control and marketing of value added fishery products	ICAR- SCSP	2020	20
4	Fish wafer	ICAR – CIFT(SC-SP)	2021	20
5	Seaweed Nutria-drink	ICAR – CIFT (SC-SP)	2021	20
6	Contemporary of value added fish and fishery products	NADP	2021	25
7	Hygienic production, packing, branding and quality certification of fresh and dry fish	MANAGE	2021	50
8	Production, packing and quality control of cured and dry fish	NFDB - SCSP	2021	100
9	Value added products from freshwater fishes as an income generating activity for formed women	NFDB - SCSP	2021	50
10	Skill development programme on production, packing, quality control and marketing of products from seaweeds	NFDB - SCSP	2022	30
11	Value added products from fish and seaweeds	NADP	2022	32
12	Preparation of value-added fish and seaweed products	NADP	2022	37
13	Value added products from freshwater fishes as an income generating activity for formed women	NFDB - SCSP	2022	50
14	Value added products from farmed shrimps	NFDB - SCSP	2022	50
15	Improved curing and Packaging Techniques for Cured fish products	NFDB - SCSP	2022	50
16	Preparation of value-added products from farmed shrimp	NADP	2022	30
17	Preparation of value-added products from freshwater fishes	NADP	2022	50
18	Preparation of value-added products from seaweeds	NADP	2022	52
19	Preparation of value-added products from freshwater prawn	NADP	2022	34
20	Recent advances in production, packing and quality control of cured fish products	NADP	2022	30

Infrastructure

Department Fish Pathology and Health Management

S.No	Name of the Laboratory / Unit	Facilities
1	DFPT	Biochemistry laboratory KEL PLUS Automatic Double Distillation System KEL PLUS Digestion System SOCS PLUS Basic automatic solvent extraction system KEL PLUS Refrigerator Water Cooling System FIBRA PLUS – eight place basic Fibre Estimation systems Heating mantle and Hot plate Fume hood Centrifuge Water bath pH meter weighing balance Hot air oven Muffle furnace Chemical and glassware
	Molecular Biology Lab	Microbiology laboratory Laminar air flow Incubator Hot air oven Microscopy Autoclave PCR machine Refrigerator centrifuge Gel electrophoresis Deep freezer Mini centrifuge Fridge Weighing balance Hot plate Colony counter Chemical and glassware
3	Molecular Biology Lab	Fish Processing Lab Tray drier Twin screw extruder Flake ice maker Pressure over retort Can double seaming Baking oven Continuous band sealer Food operated sealing machine Air fryer Microwave oven Weighing balance Sandwich maker Kitchen utensils

Achievements

TECHNIQUES/TECHNOLOGIES/PRODUCTS

S.No	Name of the Technique/ Technology/Product	Name of the staff involved	Status (Developed/ Released/ Transferred / Adopted in field with evidence)
1	Seaweed jam	Mr. V. Vijayarahavan Dr. V. Alamelu Dr. S. Balasundari	Developed
2	Apply snail soup powder	Mr. V. Vijayarahavan Dr. V. Alamelu Dr. S. Balasundari	Developed

Current Focus

To educate fish handlers of fish and shrimp farms for hygienic handling of fish and shrimps of Cuddalore, Nagapattinam, Thiruvarur, Thanjavur, Podukkottai and Ramanathapuram districts.
To develop novel fish snack products and disseminating them to fruitful entrepreneurs through effective trainings for socio economic developments.

Faculty

S.No	Name	Designation	E-mail	Mobile No
1	Dr. V. Alamelu, Ph.D	Assistant Professor & Head i/c	alamelu@tnfu.ac.in	90255 62440
2	Mrs. S. Vimaladevi	Assistant Professor	vimala@tnfu.ac.in	80721 35265
3	Mr. Vijayaragavan	Assistant Professor	vijibfsc@gmail.com	80726 63906
4	Mr. K. Kavinesan	Assistant Professor (C)	kavinesankumar@gmail.com	63749 71528
3	Mr. P. Praveenkumar	Assistant Professor (C)	praveenkumar@tnfu.ac.in	86681 09003

Publications

Research Papers

1. Shanmugam, S., Vijayarahavan, V., Santhoshkumar, S., Subburaj, A., Alamelu V, and Krishnaveni K.N., 2021. Length-weight relationship and condition factor of invasive Amazon sailfin catfish, pterygoplichthys pardalis (castelnau, 1855) in river-fed ponds, Nagapattinam, Tamil Nadu. Journal of Experimental Zoology, India 25 (1). Pp. 1045-1050
2. Sarojini A, Gajendra, Vijayarahavan V., 2021. Impact of pomegranate (punica granatum) peel, seed and pulp extract on fat oxidation in sardine fish body oil. Journal of Experimental Zoology, India, 24(2): pp. 1135 – 1142
3. Sathish Kumar, K., Chrisolite, B., Vijayarahavan, V., Shanmugam, S. A., and Kaliyamuthi, V. 2019. Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnus affinis), Indian Journal of Geo – Marine Sciences, 48(02), pp. 205-211
4. Surya, T., Jeyasekaran, G., Jeya Shakila, R. Asha Hema Malini, N., Palanikumar, M. and Alamelu, V., 2018. Formation of biogenic amines in delayed salt-cured whole and gutted Indian oil sardines (Sardinella longiceps). Aquatic Food Products Technology, 27(3):394-404
5. Sivaraman, B., Jeyasekaran, G., Jeya Shakila, R., Alamelu, V., Lidiya Wilwet, Aanand, S. and Sukumar, D., 2018. PCR-RFLP for authentication of different species of processed snappers using mitochondrial D-loop region by single enzyme. Journal of Food Control. 90:58-65.
6. Alamelu V., B. K. Krishna, Dechamma Sony, Venugopal, M. N. and Malathi, S., 2017. Growth Kinetics of V. parahaemolyticus in Post-Harvest Shellstock Clams (Meretrix meritrx) spiked with pathogenic strains of V. parahaemolyticus. International Journal of current microbial applied science, 6(09): 3808-3815
7. 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) PP. 2552-2554
8. V. Kanaga, K. Radhakrishnan, S. Ramesh Kumar., A. Karthy and V. Vijayarahavan., 2017. Influencing variable effect on fish trade a view with liberalization and WTO regime. Indian Journal of Economics and Development, Vol. 4 pp 693-699
9. Navaneethan R, Deepa K Vijayan, Vimaladevi S, Divya K Vijayan, Jayarani R, Sreerekha PR, Anandan R, Mathew S, Raja Swaminthan T (2016). First record of new Bembrops fish species with unique fluorescence from Arabian Sea. International Journal of Fisheries and Aquatic studies, 4(3):261-262.
10. Navaneethan R., Vimaladevi S., Ajeesh Kumar K. K., Anandan R., Niladri S. C., Asha K. K and Suseela Mathew (2016). Profiling of Omega-3 Polyunsaturated Fatty Acids of Myctophid Fish Species Available in Arabian Sea. Fishery Technology. 53, 55-58.
11. Chrisolite, B., Shanmugam, S. A., Vijayarahavan, V., Innocen, A and Sathish Kumar., K. 2016. Seasonal variation in the proximate composition of sardine (Sardinella gibbosa) from Thoothukudi coast, Indian Journal of Geo - Marine Science: 45(6), pp. 800-806
12. 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 (Lethrinus lentjan) from Thoothukudi Coast of Tamil Nadu, India, Fishery Technology: 53, pp. 238-244
13. Shalini, R., Jeya Shakila, R. and Alamelu, V., 2016. Impact of microwave cooking on the health beneficial omega 3 fatty acids of sardines. Journal of Science, Environment and Technology. 5(6): 4512:4517
14. Vimaladevi S, Panda S. K, Martin X and Bindu J (2015). Packaging performance of organic acid incorporated chitosan films on dried anchovy (Stolephorus indicus). Carbohydrate Polymers, 127,189–194.
15. Alamelu, V., Krishna, B. K., Sangeetha, M.S., Venugopal, M. N. and Malathi, S., 2015. Study on the effect of different NaCl concentrations on the growth kinetics of total Vibrio parahaemolyticus count in post-harvest shell stock clams (Meretrix meretrix), International Journal of Veterinary Science,3(6):16-21
16. Alamelu, V., Shanmugam, S.A., Rajagopalsamy, C.B.T. and Velayutham, P., 2015. Storage characteristics of restructured ready-to-cook imitation shrimp fingers under cold storage (-18°C). International Journal of Processing and Post Harvest Technology 6 (1): 6-13