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


The laboratory was first originated as a small Fish Quality Control unit functioning under the Department of Fish Processing Technology since 1996 at the Shore Laboratory Campus of Fisheries College and Research Institute, Thoothukudi. The laboratory was then upgraded into Fish Quality Monitoring and Certification Center in 2010-2011 under a Part II Scheme, which later evolved to function as a self-financing scheme in 2012. Recognising the quantum of research work undertaken in this laboratory, the Indian Council for Agricultural Research (ICAR), New Delhi recognised the Center as a Niche Area of Excellence in “Fish Safety and Quality Analysis” from 2013 to 2016 with the funding support to equip with modern quality analysis instruments. Now, the Center is recognized as TNJFU Referral Laboratory of Fish Quality Monitoring and Certification (TRL-FQMC) by the University to function as a self sustainable unit to test the quality and safety of aquatic food products.

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  • Surya T, Jeyasekaran G, Jeya Shakila R, Asha Hema Malini N, Palanikumar M, Alamelu V., 2018. Formulation of biogenic amines in delayed salt-curd whole and gutted Indian oil sardine (Sardinella longiceps)...
  • 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...
  • 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
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