FISHERIES COLLEGE AND RESEARCH INSTITUTE, THOOTHUKKUDI

DEPARTMENT OF FISH PROCESSING TECHNOLOGY

Objective and mandate

To offer courses for B.F.Sc, M.F.Sc and Ph.D. programmes and conduct research on various aspects of fish processing, quality control, fishery biochemistry, fish nutrition, biochemical aspects of fish processing, biochemical techniques, microbiology of fish and fishery products, microbiological techniques etc.

Research

Title	Investigator(s)	Funding agency	Budget (Lakhs)	Period
Establishment of extruded fishery products unit and technology transfer to women self help groups	Dr.K.Rathnakumar	Part-II Scheme - Government of Tamil Nadu	7.57	3 years
National Agricultural Technology Project “Nutrition and pathology in Mariculture	Dr.(Mrs.) G.Indra Jasmine	NATP	9.44	3 years
Biogenic amine content in fish and fishery products	Dr (Mrs) R.Jeya Shakila	ICAR, New Delhi	7.48216	3 years
Dry ice as an additional chilling medium along with water ice for fresh fish preservation and packaging	Dr.G.Jeyasekaran	ICAR, New Delhi	20.31432	3 years

Products Developed

• Fish soup powder
• Fish cutlet
• Fish noodles
• Tamarind fish pickle
• Oyster pickle (sweet and sour)
• Fish Omapodi
• Fish cuts flour
• Smoked sardine flake
• Fish wafer
• Chank meat wafer
  

Technology Developed

• Low cost smoke kiln
• Preparation of chitosan using microbial and plant enzyme methods
• Solar tent drier
  

Extension

Awareness programmes on hygienic handling for fish processing plants workers are conducted regularly.

Salient achievements

Technologies on Low cost Smoke Kiln and Preparation of Chitosan using microbial and plant enzyme methods had been developed. This department also undertakes testing of samples for microbiological, biochemical, organoleptic and physical characteristics of the following:

• Fresh / Frozen / Canned / Cured fish
• Fishery products
• Fish by-products
• Agricultural Food products
• Herbal products
• Feed and Feed Ingredients
  

Fish meat - bone separation

All varieties of fish can be deboned (separation of meat) using our semi automatic deboning / mincing machine. The operating capacity of the deboner is 800 kg / hour. The fish meat thus prepared is in ready - to - cook form and can be used for preparation of 'surimi' and ready to eat products such as fish balls, fish cutlet, puffs, samosa, fish soup powder etc.

FACULTY

Dr.P.Velayutham, Professor and Head
Dr.G.Sugumar, Professor
Dr.M. Rosalind George, Associate Professor
Dr.K.Rathnakumar, Associate Professor
Dr.G.Indra Jasmine, Associate Professor
Dr.G.Jeyasekaran, Associate Professor
Dr.R.Jeya Shakila, Associate Professor
Dr.D.Sukumar, Associate Professor
Thiru.S.A.Shanmugam, Associate Professor