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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

Research Projects

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

1

EDII

Establishment of Marine Products business incubation forum

2018 - 2021

250.00

Th. P. Ganesan
(PI)

2

NADP

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

2018 - 2020

250.00

Th. F. Parthiban
(CO-PI)

Completed Projects since the formation of TNFU (2012)

Research (R&D) Projects

Sl.No Funding Agency Title Period Amount (Rs. in Lakhs) PI & Co- PI of the Project
1 DRWA (ICAR) Capacity building of coastal fisherwomen through post harvest technologies in fisheries 2009 – 2012 13.36 Dr. G. Sugumar
2 NADP Export oriented marine value chain for farmed seafood production using Cobia (Rachycentron canadum) through rural entrepreneurship 2009 - 2012 100.00 Dr. R. Jeya Shakila
(Co-PI)
3 DBT Collagen and Gelatin films from Fish Processing Wastes and their Functional Properties 2009 - 2012 36.62 Dr. R. Jeya Shakila
4 DBT Messenger RNA based assay for RT – PCR detection of viable Salmonella and Vibrio cholera from fresh and processed finfish and shellfish 2011 – 2013 19.44 Dr. G. Jeyasekaran
5 NADP Establishment of “Seafood Knowledge Highway to improve health, combat malnutrition and enhance income of fishers 2012 – 2013 199.57 Dr. S.A. Shanmugam
6 TANUVAS Remedial measures for improvement of colour, texture and water holding capacity in frozen cephalopods for export 2013 - 2014 2.40 Th.M. Muruganantham
7 FIMSUL-II
Govt. of TN		 Sustainable Exploitation of Fisheries resource through Co-Management in Kombudurai Fishing village 2016 4.98 Dr. G.Sugumar
8 NAFCC
Dept. of Envt, TN		 Socio-economic vulnerability of fishermen and other coastal communities in Thoothukudi district of Tamil Nadu 2017 5.82 Dr. G.Sugumar

Training Based Projects

Sl.No Funding Agency Title Period Amount (Rs. in Lakhs) PI & Co- PI of the Project
1 NADP Development of Vocational Training Centre Towards Improving the Livelihood of Fisher- folk” 2011 - 2012 142.00 Dr. G. Sugumar & Dr. D. Sukumar
2 DST Empowerment of Inland Fish Farmers in value addition 2012 - 2013 8.46 Dr. P.Velayutham
3 NFDB 'Mass Awareness Progammes on Hygienic Handling for Fish Handlers in Tamil Nadu' 2015 - 2016 1.95 Th. M. Muruganantham
4 NFDB Awareness Progammes on Hygienic maintenance of Fishing harbors and Landing Centres 2015 - 2016 2.40 Dr. P.Velayutham
5 FIMSUL- II Hygienic Handling and Management Practices of Fishing Harbour and Landing Centre 2016 - 2017 10.32 Dr.G. Sugumar

University Research Projects

Sl.No Funding Agency Title Period Amount (Rs. in Lakhs) PI & Co- PI of the Project
1 TNJFU Development of halophyte incorporated fish products using Salicornia brachiata (Roxb) 2017 - 2018 0.35 Th.M. Muruganantham
2 TNJFU- JTRF Development of biodegradable films from marine polysaccharide 2017 - 2018 2.00 Th. F. Parthiban

Postgraduate Research since 2012

M.F.Sc. Thesis Completed

Sl.No Year Research topic Chairman / Student
1 2012 Development of multiplex pcr assay for the detection of pathogenic strains of aeromonas spp. From fish and fishery products Dr. Jeyasekaran. G
Inam Akhtar Hussain
2 2012 Effect of household processing on health benefits of selected freshwater fish Dr. Sukumar. D
Herbert Jesu Peter. P
3 2012 Thermal process evaluation of fish curry with restructured products prepared from minced meat of leather jacket (triacanthus brevirosterus) in retort pouches Dr. Jeyashakila. R
Hema. K
4 2013 Development of PCR-RFLP method for identification of fish products from different species of sardines Dr. Jeyasekaran. G
Rehana Raj
5 2013 Antimicrobial activity of bio peptides extracted from fish protein hydrolysate Dr. Shanmugam. S.A
Vinoth Kumar. L
6 2013 Assessment of total mercury content in commercially important finfish and shellfish of the gulf of mannar coast Dr. Velayutham. P
Prabhakaran. P
7 2014 Survival of aeromonas spp in fish mince and fillets from marine and freshwater fishes under different storage condition Dr. Velayutham. P;
Rajesh. G
8 2014 Studies on overall improvement of quality and acceptability of frozen squid for export Dr. Sukumar. D
Vikas Kumar. L
9 2014 Changes in amino acid composition in pasteurized blue swimming crab (portunus pelagicus) during chilled storage Dr. Shanmugam. S.A
Innocen. A
10 2014 Development of a novel fishery product, ‘Fish Paneer’ from low value freshwater fish Dr. Sukumar. D
Sarojini. A
11 2015 Isolation of omega 3 fatty acid producing bacteria from marine samples Dr. Sukumar. D
Krishna veni. N
12 2016 Effect of cooking methods on the quality of fish cutlets from labeo rohita Dr. Velayutham. P
Siyyari Santhi Sumanjali
13 2016 Preparation of fish protein powder from low value freshwater fish Dr. Sukumar. D
Meenachi. B
14 2016 Antioxidant and antibacterial properties of cuttlefish ink collected from selected cuttlefish landed at thoothukudi coast Dr. Velayutham. P
Brita Nicy. A
15 2017 A study on the functional interaction during the formulation of shelf stable seafood crackers Jeya shakila. J
Reshma Ramesh
16 2017 Development of dry artificial fish bait for fish traps using fish processing and poultry wastes Dr. Neethiselvan. N
Masilan. K
17 2017 Harnessing tropical brown seaweed to derive nutritional and functional seaweed based product S. Balasundari
K.Vijay
18 2019 Formulation of surimi based battered and breaded products from low value fishes and examination of their storage stability in chilled storage condition Dr. P. Velayutham
Drishya Antony
19 2019 Antioxidant effects of different fruit peel extracts on sardine fish under chilled condition Dr.P. Velayutham
Priyanka Dhruw

Ph.D. Thesis Completed

Sl.No Year Research topic Chairman / Student
1 2019 Development of shelf stable imitated shrimp product from saurida tumbil (lizard fish) Dr. P. Velayutham,
Miss. Hema. K
2 2018 Bioactive properties of collagen peptides derived from fish skin using enzymes of marine origin Dr. R. Jeya shakila
Vinoth Kumar. L
3 2018 Studies on nutritional, structural, functional and stability characteristics of bakery products formulated with surimi powder Dr. Velayutham. P
Brita Nicy. A
4 2019 Formulation of seafood based snacks products and examination of their bioactive functional properties and storage stability Rathnakumar. K
Ganesan. P

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
Training
1 Training Programmes on Value added Fishery Product Production 2012-13 150
2 Awareness Programmes on Hygienic handling of fish for Fish Processing workers and Fish handlers 2012-13 850
3 Awareness programme on “Hygienic maintenance of Fishing Harbour, landing center” 2014-15 750
4 Mass awareness programme on “Hygienic handling of fish” 2014-15 600
5 FIMSUL-II “Hygienic handling and maintenance of fishing harbour and landing centre” 2016-17 2100
6 Importance and present status of dried fish in human nutrition 2016-17 22
7 Hygienic production of dried fish 2016-17 22
8 Types of dried fish production 2016-17 25
9 Packaging of dried fish production 2016-17 25
10 Demonstration – varieties of dried fish production 2016-17 25
11 Processing of Yellowfin tuna for shashimi grade, Training on Mechanized boat owner on at Tharavaikulam 2017-18 78
12 Hygienic production of dry fishes and its packaging 2017-18 27
13 Preparation and packaging of different types of value added fish and shellfish products 2017-18 23
14 “Recent packaging techniques in fish and fishery products” 2017-18 19
15 Value added fish and fishery products to the students - Vivekananda College of Arts and Science 2017-18 55
16 Fishery value added and By-products - Lady Doak College of Arts and Science 2017-18 18
17 Entrepreneur Skill Development in Fish Processing Sector 2018-19 11
18 Sprouting of entrepreneurship skill in marine products 2019-20 25
19 Entrepreneurship in value added fish and fishery products 2019-20 56
20 Fish Bakery Products 2019-20 15
21 Preparation and marketing of value added fish and fishery products 2019-20 30
Exhibition
1 Puthaga Thiruvizha, Thoothukudi 2017-18 General public
2 Discover the fish and fishery product to collectorate office on MGR Nutrandu vizha, Thoothukudi 2017-18 General public
3 Exhibition of TNFU Value added Fishery Products - “World Food India – 2017”, New Delhi 2017-18 General public
4 Exhibition of Aquatic resources and blue economic, KUFOS, Cochin 2019-20 General public

Infrastructure

Fish processing technology department is well equipped with facilities for conducting Preprocessing, Chilling, Vacuum packaging, Drying, Smoking, Salting, Freezing, Canning, Retort pouch processing, Pasta making, Extrusion processing, Product development, By-product preparation and packing of fish and fishery products. There are well equipped Biochemistry, Microbiology, Product development and fish processing laboratories attached to the department. Further, new facilities have been created under NADP project named, “Kayalagam” and EDII project on Establishment of Marine Products business incubation forum.

Extension

Pressure Over Retort
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Fish Smoking
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Value added fishery Products

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Deboner
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Deskinner
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Ultra Freezer

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Flake Ice Maker
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Vacuum Sealing Machine
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Map
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Horizontal Sealing Machine
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RO System
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Grill Oven
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Baking Oven
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Over Pressure Retort
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Electric Steam Cooker
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Fiber Analyzer

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Kelplus – Digestion Unit
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Kelplus - Cooler Unit
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Kelplus – Distillation Unit
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Fat Analyzer
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Hot Air Oven
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Muffle Furness
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Microwave Oven
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Incubator
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Viscometer

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Precisa – Moisture analyzer
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Spectrophotometer
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Weighing balance

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Weighing balance
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Vertical Electrophoresis Unit
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PH Meter
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Refrigerator Centrifuge

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Fish Smoking Machine
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Fish Cutting Machine
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Twin Screw Extruder
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Rotary Baking Oven
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Vertical Heat Band Sealer
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Batch Coding Machine
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Rotary Flash Evaporator
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Shrink Wrap Machine
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Deboning Machines
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Deskinner

Achievements

  • 63 M.F.Sc and 4 Ph.D graduates have been produced who are now leaders in the field of fish processing technology as technocrats and scientists.
  • More than 200 peer reviewed research papers have been published in leading national and international journals.
  • More than 15 new products and three Technologies have been standardized and commercialized by transferring the 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.P. Ganesan Assistant Professor & Head ganesan@tnfu.ac.in 86670 31752
Mr. M. Muruganantham Assistant Professor muruganantham@tnfu.ac.in 94426 40958
Dr.B.Sivaraman Assistant Professor sivaraman@tnfu.ac.in 94444 55285

Publications

  • Hema K., JeyaShakila R., Shanmugam S.A., and Jeevithan E., 2013. Processing and storage of restricted surimi stew product is retort able pouches. Journal of Food Science and Technology, DOI. 10.1007/S13197-013-1154-0
  • Shanmugam S.A., Mahalakshmi D., Anand C., Rajakumar M., Sureshkumar T., and Senthiladeban R., 2013. Socio economic status and fish consumption pattern among different income strata in Thoothukudi city, Tamilnadu. Journal of Fisheries Economics and Development, 14:1-8
  • 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
  • Chidambaram P., Selvaraj J., Sugumar G., Uma A., Sundaramoorthy B., and Sankar ram S., 2014. A survey on the microbial and Histopathological lesions in ornamental fishes in the farms of Tamil Nadu, India J.Exp. zool. India 17(1) pp 165-170
  • 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
  • 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
  • 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
  • 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
  • Vinoth kumar L., Shanmugam S.A., Jeyashakila R., and Karal Marx K., 2015. Antimicrobial activity of biopeptides extracted from puffer fish skin hydrolysates. Journal of Experimental Zoology of India, 18(1): 11-19
  • Vikas Kumar L., Sukumar D., and Muruganantham M., 2015. Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals. Indian J. Anim. Res., ISSN: online ISSN 0367-6722 0976-0555)
  • Chrisolite B., Shanmugam S.A., Senthilarumugam S.S., 2015. Proximate and mineral composition of fifteen fresh water fishes of Thoothukudi, Tamil Nadu. Journal of Aquaculture in the Tropics, 30: 27-37
  • Chrisolite B., Shanmugam S.A., Vijayarahavan V., Innocen A., and Satishkumar K., 2016. Seasonal variation in the proximate composition of sardine. Brazilian Journal of Marine Sciences 45:800-806
  • Hema K., Velayutham P., Sukumar D., Sundaramoorthy B., and Athithan S., 2016. Preliminary studies on preparation of imitated shrimp products from Saurida tumbil (Lizard fish). Biochemical and Cellular Archives, 16: 154-159
  • Harsha K., Sundaramoorthy B., Neethiselvan N., Athithan S., Sugumar G., and Ravikumar T., 2016. A rising model of self-disciplinary fishing village in Southeast coast of Tamilnadu, J.Exp. zool. India 19(2): 763-766
  • Raja Priyanka Mary M., Sugumar G., Palanikumar M., Chrisolite B., and Meenakshi V.K., 2016. Antagonistic effect of bacteria associated with ascidians from Thoothukudi Coast. Indian Journal of Marine Sciences, 45: 1208-1217
  • Raja Priyanka Mary M., Sugumar G., Palanikumar M., Chrisolite B., and Meenakshi V.K., 2016. Bacteria Associated with Solitary and Colonial Ascidians from Thoothukudi Coast, Tamil Nadu. Fishery Technology, 53: 330-333
  • Balasubramanian Sivaraman, Robinson JeyaShakila*, Geevaretnam Jeyasekaran, Durairaj Sukumar, Uthaman Manimaran, and Ganesan Sumathi, 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
  • 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 (Lethrinus lentjan) from Thoothukudi Coast of Tamil Nadu. India, Fishery Technology. 53: 238-244
  • 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
  • N.Krishnaveni, D.Sukumar, 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.Meenachi, D.Sukumar, 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)
  • 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., 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
  • 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
  • Britta Nicy, Ganesan P., Velayutham P., 2017. Proximate analysis of cuttlefish ink procured from Thoothukudi coast: A comparative study, International Journal of fisheries and Aquatic Studies, 5(3): 253- 255 (3.9)
  • Vijayarahavan V., Shanmugam S. A., Chrisolite B. and Sathish Kumar Kannaiyan, 2017. Effect of Hot Smoking on Nutritional, Biochemical and Fatty acid profile changes in Sardinella gibbosa. Journal of Fishery Technology, 5 (5.25)
  • Padmavathy P., Sugumar G., Aanand S., Rathakrishnan K., and Subash C., 2017. Cage culture and its impact on physico-chemical characteristics in selected reservoirs of Tamil Nadu. Environment and Ecology. 35(3c): 2373-2379
  • Ruby P., Athithan S., Ahilan B., and Sugumar G., 2017. Evaluation of aquavi met - met supplements on the growth Performance of pacific white shrimp, litopenaeusvannamei(boone, 1931). J. Exp. Zool. India. 20 (2): 819-825
  • Ruby P., Athithan S., Ahilan B., Rajagopalsamy C. B. T. ,and Sugumar G., 2017. Influence of biofloc meal on the growth performance of pacific white shrimp, Penaeusvannamei Biochem. Cell. Arch. 17(2): 439 -445
  • Sudhan C., Jawahar P., Sugumar G., and David Kingston, S. 2018. Review of Sea Turtle nesting grounds of Tamil Nadu. Advances in Research. 13(5): 1-12
  • Amala M., Sugumar G., and Chrisolite B., 2018. Occurrence and characterization of Staphylococcus aureus (Rosenbach, 1884) in seafood from landing centres and retail Markets of Thoothukudi, South-east coast of India. Fishery Tech. 55, 46-54
  • Sathish Kumar K., Chrisolite B., Sugumar G., Bindhu J., Venkateshwaralu G. 2018. Shelf life extension of tuna fillets by gelatine and chitosan based edible coating incorporated with clove oil. Fishery Technology 55, 104-113
  • Umamaheswari T., Rajakumar M., Senthiladeban R., Felix N., Athithan S., and Sugumar G., 2018. Value chain approaches in farmed White shrimp, Penaeusvannamei in Nagapattinam district of Tamil Nadu.Journal of Entomology and Zoology Studies 6(5):2071-2077
  • Ganesan P., Rathnakumar K., Velayutham P., Jeyashakila R., Anand S., and Brita Nicy A., 2019. Extruded fish snack from low valued fatty fish- “An Evaluation of Nutritional and Organoleptic Characteristics. Journal of Coastal Research, S1: 61-64 (6.8)
  • Ganesan P., Rathnakumar K., Brita Nicy A., Velayutham P., Jeyashakila R. and Anand S., 2019. Functional and structural characteristics of extruded snack product incorporated with fish powder from a lean fish. Research journal of Biotechnology, 14(9): 64-68 (6.0)
  • Brita Nicy A., Velayutham P., Ganesan P., and Jeyashakila R., 2019. Nutritional value and organoleptic evaluation of chocolate biscuits incorporated with freeze dried and oven dried Itoyori surimi. Journal of Coastal Research, S1: 56-60. (6.8)
  • Brita Nicy A., Velayutham P., Ganesan P., and Jeyashakila R., 2019 Functional and structural characteristics of chocolate flavoured biscuits incorporated with surimi powder from Nemipterus species. Journal of Indian chemical society, 96: 1- 4 (6.7)
  • Hema K., Velayutham P., Mohan C.O., Sukumar D., Sundaramoorthy B., Athithan S., Sugumar G., Ravishankar C.N., and Ashok kumar K., 2019. Innovative studies on “Analogue Shrimp Products” from Lizard fish using 3D Printing, Journal of Animal Research, B-3846: 1-6 (6.2)
  • Juliet Selva Rani A., Padmavathy P., Srinivasan A., Sugumar G., and Jawahar, P., 2019. Acute Toxicity of Lamda-Cyhalothrin and the Histopathological Changes of Gill and Liver Tissues of Tilapia (Oreochromisniloticus). J. Coastal Research,(86) 236-240 (6.8)

Book Publication

  • Parthiban F. and Felix S., 2018. Biochemical Techniques and Instrumentation, Daya Publishing House , division of Astral Publication , New Delhi
  • Parthiban F. and Felix S., 2018. Microbiology of Fish and Fishery Products, Daya Publishing House , Astral Publication , New Delhi
  • Parthiban F., Balasundari S., Ahilan B. and Felix S., 2018. Aquatic Food Safety and Quality Managment, Daya Publishing House , Astral Publication , New Delhi
  • P. Ganesan, G. Sugumar, P. Velayutham and A. Brita Nicy, 2018. Technology of fish freezing and frozen storage, TNJFU Publication (ISBN 978-81-923578-7-4)
  • Sugumar G., Chrisolite, B. 2019. Text book on Fundamentals of Microbiology, TNJFU Publication (ISBN: 978-81-923578-9-8) pp.226