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Department of Fisheries Technology College of Fisheries, Ratnagiri
Proforma of information to be collected for the University departments for uploading on University website
1. Name of the Department/Section: Department of Fisheries Technology
2. About Department : The Department conducts UG and PG programmes in the subject
of Fish Processing Technology. The syllabus of fourth Deans Committee of ICAR is
implemented for conduct of BFSc programme since the academic year 2007-08. Also,
MFSc and PhD programmes are offered in this subject.
3. Academic Programmers:
a. Doctoral Programmes
Name of the programme: Ph.D. in Fish Processing Technology Intake capacity : 02
Semester
No.
Term No. Course
No.
Credits
Title of the course
offered by the
department
I I FPT
601**
2+1 BIOCHEMICAL
TECHNIQUES IN
FISH ANALYSIS
I I FPT
602**
2+1 FUNCTIONAL
PROPERTIES OF
PROTEINS FROM
FISH AND
SHELLFISH
II II FPT
603**
2+1 QUALITY
MANAGEMENT
SYSTEMS
I I FPT 604 2+1 LIPIDS OF
AQUATIC ORIGIN
I I FPT 605 2+1 MICROBIAL
HAZARDS IN FISH
PROCESSING
II II FPT 606 2+1 VITAMINS,
MINERALS AND
FLAVOUR
BEARING
COMPONENTS IN
AQUATIC
ORGANISMS
II II FPT 607 2+1 TOXINS AND
CONTAMINANTS
II II FPT 608 2+1 NUTRITIONAL
ASPECTS AND
NUTRITION
LABELING
II II FPT 609 2+1 ENVIRONMENTAL
IMPACT OF
FISHERY
INDUSTRIES
II II FPT 610 2+1 BY-PRODUCTS,
SPECIALTY
PRODUCTS AND
VALUE
ADDED
PRODUCTS
III I FPT 691 1+0 DOCTORAL
SEMINAR I
IV II FPT 692 1+0 DOCTORAL
SEMINAR II
V I FPT 699 45 DOCTORAL
RESEARCH
Course Curricula and syllabi: Please see pdf file: PG_Syllabus_ICAR
b. Masters Programmes
Name of the programme: M.F.Sc. (Fish Processing Technology) Intake capacity : 06
Semester
No.
Term No. Course
No.
Credits
Title of the course
offered by the
department
I I FPT 501* 2+1 TECHNOLOGY OF
FREEZING AND
STORAGE
II II FPT 502* 2+1 THERMAL
PROCESSING OF
FISHERY
PRODUCTS
II II FPT 503* 2+1 QUALITY
ASSURANCE,
MANAGEMENT
AND
CERTIFICATION
I I FPT 504* 2+1 APPLIED FISH
BIOCHEMISTRY
II II FPT 505 1+1 TECHNIQUES IN
MICROBIOLOGY
II II FPT 506 1+1 CURED,
DEHYDRATED AND
SMOKED FISHERY
PRODUCTS
II II FPT 507 1+1 HANDLING,
STORAGE AND
TRANSPORT OF
FRESH FISH
I I FPT 508 1+1 TECHNOLOGY OF
MINCE-BASED FISH
PRODUCTS
II II FPT 509 1+1 ADDITIVES IN FISH
PROCESSING
I I FPT 510 1+1 FISH BY-PRODUCTS
AND WASTE
UTILIZATION
II II FPT 511 1+1 MICROORGANISMS
OF PUBLIC HEALTH
SIGNIFICANCE
I I FPT 512 1+1 DESIGN,
MAINTENANCE OF
FISH PROCESSING
PLANTS
AND
INSTRUMENTATION
II II FPT 513 1+1 PACKAGING OF
FISH AND FISHERY
PRODUCTS
III I FPT 591 1+0 MASTER’S
SEMINAR
IV II FPT 599 20 MASTER’S
RESEARCH
Course Curricula and syllabi: Please see pdf file: PG_Syllabus_ICAR
c. Bachelor Programmes: B.F.Sc.
Semester
No.
Term
No.
Course No.
Credits
Title of the
course offered
by the
department
I I F TECH 111 1+1 Principles of
Biochemistry
I I F TECH 112 1+1 Fundamentals
of
Microbiology
II II F TECH 123 2+1 Food
Chemistry and
Fish in
Nutrition
II II F TECH 124 1+1 Biochemical
Techniques and
Instrumentation
III I F TECH 215 2+1 Freezing
Technology
IV II F TECH 226 2+1 Thermal
Processing and
Packaging
Technology
V I F TECH 317 2+2 Fish Product
and By-product
Technology
VI II F TECH 328 2+2 Fishery
Microbiology
and Quality
Assurance
VII I F TECH 411 20 ELP in Post
Harvest
Technology
VIII II F TECH 422 20 In-Plant
training in Post
Harvest
Technology
Course Curricula and syllabi of each subject: see website: ecourses.iasri.res.in
4. Infrastructure
a. Laboratories b. Name of the important instruments/facilities: MAP machine, Freeze dryer,
HPLC, AAS, Viscometer, Electrophoresis unit, Research microscopes.
c. Activities: Students undertake practical / research work on protein estimation,
amino acids, physical properties of proteins etc.
5. Photographs:
6. Faculty
Academic staff:
1.Recent
photograpgh
Post held I/c Professor & Head
Date of Birth 18-02-1963
Qualification B.F.Sc, M.Sc( Fish.), PhD (
Fisheries)
Area of
Specialisation
Marine Biology, Marine Fisheries,
Fish resource management
Experience (
Years)
28 yrs.
Research projects
guided
PhD ( Adivsory
member)
MFSc ( Guide)
MFSc ( Advisory
member)
3 Nos.
5 Nos
17 Nos
Present area of
Research
Marine Biology, Marine Fisheries,
Fish resource management
Contact details
Land line No.
Mobile
Fax
02352-232241
8275454821
02352-232987
2.Recent
Photograph
Name of the Faculty Dr S B Patange
Post Held Associate Professor
Date of Birth 29-05-1967
Qualification MSc(Fish), PhD (PHT)
Area of Specialization Fish Processing and
Microbiology
Experience (Years) 22
Research Projects
guided
PhD
M.Sc./M.Tech
B.Tech.
01 as PI
Nil
15 as MA
Nil
Present area of research Fish Packaging
Contact details
Land line No.
Mobile
Fax
9421141209
02352-232221
3.RecentPhotograph Name of the Faculty Shrikant T.Sharangdher
Post Held Assistant Professor
Date of Birth 15/12/1964
Qualification M.Sc.( Fisheries)
Area of Specialization Value added products
Development
Experience (Years) 22 years
Research Projects
guided
PhD
M.Sc./M.Tech
B.Tech.
5 as Co- Pi
Nil
6 as major advisor
Present area of
research
Value added products
Contact details
Land line No.
Mobile
Fax
02352-231122
9420842306
Nil
Shrikant.sharangdher@gmail.
com
4.Recent Photograph
Name of the Faculty Dr. J. M. Koli
Post Held Assistant Professor
Date of Birth 1st of June , 1969
Qualification Ph. D.
Area of
Specialization
Fish Processing Technology
Experience (Years) 15 years
Research Projects
guided
PhD
M.Sc./M.Tech
B.Tech.
1 As PI & 2 Co-PI
Nil
Major -4
Minor :10
Present area of
research
Fish Processing Technology
Contact details
Land line No.
Mobile
Fax
O2352-230612
09403322376
-
5.Recent Photograph Name of the Faculty Shri. V. V. Vishwasrao
Post Held Assistant Professor
Date of Birth 9th
April, 1976
Qualification M.F.Sc (FPT)
Area of
Specialization
Fish Processing Technology
Experience (Years) 5 years
Research Projects
guided
PhD
M.Sc./M.Tech
B.Tech.
1 As Co-PI
Nil
Nil
Present area of
research
Value added products
Contact details
Land line No.
02352-232241
Mobile
Fax
08275455690
Nil
vinayakvishwasrao@radiffma
il.com
6.Recent Photograph Name of the Faculty Dr. S.Y. Metar
Post Held Assistant Professor
Date of Birth 11/05/1977
Qualification Ph.D
Area of
Specialization
Fish Processing Technology
Experience (Years) 3 years
Research Projects
guided
PhD
M.Sc./M.Tech
B.Tech.
3 Co-PI
Nil
Nil
Present area of
research
Value added products
Contact details
Land line No.
Mobile
Fax
02352-232241
9422075664
Nil
1.
a. Research staff: The name of the research staff member like SRA and JRA. -
NIL
Recent Photograph Name of the Faculty
Post Held
Date of Birth
Qualification
Area of Specialization
Experience (Years)
Research Projects guided
PhD
M.Sc./M.Tech
B.Tech.
Present area of research
Contact details
Land line No.
Mobile
Fax
2. Instructional Farm a. Location: College of Fisheries, Ratnagiri b. Infrastructure: Fish Processing Hall (200 sq.m.)
c. Activities: Provide the details such as the different educational, research and
demonstration activities that can be performed on the farm
d. Photographs:
3. Research Activities and Achievements (including projects) a. Variety/Implements released: NIL
� Research Recommendations:
� A ratio of 7:3(Wheat flour: Tiney prawn) is recommended for the preparation of
Ready-to-Eat noodles.2013
� A ratio of 85:15(rice flour: dhoma meat) is recommended for the preparation of
Ready-to-fry noodles.2013
� Prep ration of clam pickle adding 2% fresh lemon extract is recommended 2013.
b. Research Outcome/Findings: Nil
c. Completed Research Projects/Programmes/Schemes Title: Pilot-scale demonstration of fish ball in curry
Objectives: To develop fish ball in curry ready to eat product from mince meat of
low cost fish
Name of PI/ Co-PI: Dr V R Joshi
Sponsoring Agency: Rajiv Gandhi Science & Technology Commission, Mumbai.
Duration: 03 years
Total Outlay: 27 lakhs
Summary of Achievements: The technological process and recipe for preparation
of fish ball in curry using minced meat of low cost fish was srandardised. The
technology was imparted to fisherwomen and entrepreneurs.
Relevant Photographs:
d. Ongoing Research Projects/Programmes/Schemes: Only provide the name of
the ongoing Research Projects/Programmes/Schemes. The details of the ongoing
Research Projects/Programmes/Schemes will have to be provided by the
concerned in charge in the separate format provided for this purpose. The link
will be provided here with those details. (i) Development of vacuum and modified atmospheric packaging for retailing of fish
and shellfish
Name of PI/ Co-PI: Dr S B Patange
Sponsoring Agency: Rajiv Gandhi Science & Technology Commission,
Mumbai.
Duration: 03 years
Total Outlay: 34 lakhs
(ii) Pilot scale Demonstration of Fish & Fishery based By-products
Name of PI/ Co-PI: Dr J.M.Koli
Sponsoring Agency: Rajiv Gandhi Science & Technology Commission,
Mumbai.
Duration: 03 years
Total Outlay: 67.25 lakhs
(ii) Pilot Scale Demonstration of value added products from Acetes using its
functional properties (2011-2014)
Name of PI/ Co-PI: Dr V.R.Joshi
Sponsoring Agency: Rajiv Gandhi Science & Technology Commission,
Mumbai.
Duration: 03 years
Total Outlay: 47.56 lakhs
Repository of abstracts of the theses:
1.Title - Quality improvement of fish ball in curry, processed at elevated temperature. Student Name – Shini Tressa George
Reg. No.-FRRTM FRRTM 0100186
Year-2012
Guide Name- Dr. V.R. Joshi
ABSTRACT
Fish ball in curry product was prepared using the standardized recipe and procedure. Further
heat penetration study was carried out to find out the suitable process value. To improve the
quality of fish ball in curry product, different methods such as effect of setting, types of starch,
levels of wet ingredients, different types of ingredients and pack and levels of transglutaminase
enzyme were adopted to find out a suitable method and subjected to biochemical (pH and
moisture), physical (gel strength and expressible water percentage) and organoleptic evaluation.
Heat
penetration study and further texture analysis and organoleptic evaluation revealed that
a process of Fo value of 6 minutes was sufficient for fish ball in curry product and fish balls
without curry. Of the different methods tried, levels of wet ingredients and different types of
ingredients and pack showed an improvement in texture. Texture of fish balls showed an
improvement with a reduction in the levels of wet ingredients.
Plain fish balls without the
curry (dry pack) showed superior texture followed by plain balls with curry, fish balls with wet
ingredients packed dry. Although wet ingredients incorporated fish balls in curry had lower
textural values (A grade in folding test and organoleptic textural score of 8.4), it was liked by
the panelists as they preferred soft texture to rubbery o
2.Title of thesis: PREPARATION OF BATTERED AND BREADED PRODUCT FROM FRESHWATER FISH ( CATLA CATLA)
Degree : M. F. Sc.
Subject: Fish Processing Technology
Name of the student:Priyanka Pawar
Year of Thesis Submission: May 2011
Name of Research Guide: Dr. A. U. Pagarkar
ABSTRACT In present research work, battered and breaded product fish cutlet was prepared from freshwater
fish (Catla catla). After meat separation, catla fish cutlet was prepared after standardizing the
ingredients in different ratios viz; potato, table salt, green chilly, ginger and garlic (GCGG) and
different types of batter to catla meat. Among the different ratios of ingredients to fish meat,
catla fish cutlet was prepared with potato 70:100 (w/w), salt
3:100 (w/w), green chilly, ginger and garlic (GCGG) 5:100 (w/w) and carboxymethyl cellulose
based batter was found superior than that of cutlet prepared with other ratios. By using
standardized recipe the cutlets were prepared and kept at chilled (-2 to -4°C) and frozen (-18°C)
storage for assessment of shelf life. The product was subjected to organoleptic evaluation,
biochemical and microbiological tests at regular 3 and 15 days
intervals for chilled and frozen storage respectively. During storage study, it was found that, the
catla fish cutlet kept in chilled stored was acceptable up to 12 days, whereas in frozen stored
was acceptable up to 150 days.
3.Title of thesis: Gel strength enhancement of Indian mackerel ( rastrelliger kanagurta) surmi using seaweed extract Degree : M. F. Sc.
Subject: Fish Processing Technology
Name of the student: Snehal Subhas Shitole
Year of Thesis Submission: May 2012
Name of Research Guide: Dr. A.K. Balange
Abstract Seaweeds found along the Ramagiri coast was Sargassum tenerrimum, padina spp., caulepra
tahiflia. I)icto,a dichotoma and ulva fasciata. In present study Sargassum tenerrimum, was used
for seaweed extract preparation Total phenolic content was found to be high in dry seaweed
extract than the extract prepared from fresh seaweed. The dry seaweed extract used for surimi
gel strength enhancement contained 16.24 mg tannin / g of dry seaweed powder and fresh
seaweed extract contained 0 .0903 g tannin /g of fresh seaweed.
Gel forming ability is one of the most important attribute of surimi. The use of
mackerel species in surimi industries was limited due to low gel forming ability “Therefore use
of phenolic compounds in seaweed extract at a proper concentration would be a possible means
to improve the surimi gel strength Up to 32.45% gel strength
increase was found within mackerel surimi, prepared with 2% dry seaweed extract,
compared to control surimi Whereas the use of fresh seaweed extract increased mackerel surimi
gel strength up to 11.11%. Use of dry seaweed extract at optimum level i.e 2%, with oxidizing
agent in mackerel surimi showed increase in gel strength by 31.88% Therefore, it was concluded
that the addition of dry and fresh seaweed extract at
2% and 0.5% improves the gel strength of mackerel surimi respectively. Additional
improvement in gel strength of mackerel surimi can be obtained with 2°/o dry seaweed extract
along with 1 % oxidizing agent H2O2.
Key Words: Seaweed (Sargassum tenerrimum), phenolic content, mackerel surimi.
4. Title of thesis: DEVELOPMENT OF FISH BALL IN CURRY FROM CATLA Degree : M. F. Sc.
Subject: Fish Processing Technology
Name of the Student: Amita Kolhekar
Year of Thesis Submission: May 2012
Name of Research Guide: Dr. A.U. PAGARKAR
Abstract Processing of carps into value-added products enhance their acceptability and
Market value. Adding value means employing processing methods, specialized ingredients or
novel packaging to enhance the nutrition. sensory characteristics, shelf
Life convenience of food products. The present day consumer particularly urban consumers are
showing more and more interest in food products which are available in ready eat form.
In present study an attempt was made to develop ready-to-eat product fish ball a curry from
fresh water fish (Catla catla). The developed product “fish ball in curry "
was stored at chilled (0 to -2°C) and frozen (-18°C) temperature for shelf life study.
the meat was separated from catla and surimi was prepared by 0.15% salt water washing. Fish
ball in curry was prepared by using surimi after standardizing the _ingredients in different
quantities viz: ginger. green chilly. garlic, starch. Different ratios ordinary to modified starch
and setting time at 25°C. During standardization ingredients viz, ginger (0.51 g). garlic (3.34 g)
and green chilly (1.00 g) and 60:40 ratio of’ ordinary to modified starch and 4 hrs setting time at
25CC was found .rrior compare to other treatments. Standardized recipe was used for
preparation of ball in curry and stored at chilled (0 to -2°C) and frozen (-18°C) temperature for
shelf life study. Changes in organoleptic. biochemical and microbiological quality analyzed at 3
and 15 days intervals for chilled and frozen stored product respectively. The storage study
reveals that, the catla fish ball in curry stored in chilled temperature was acceptable up to 9 days.
Where as frozen stored was acceptable up to 285 days.
5.Title of thesis: EFFECT OF VACUUM PACKAGING 0N THE SHELF LIFE OF CATLA
CATLA FISH STEAKS,STORD AT CHILLED TEMPERATURE
Degree : M. F. Sc.
Subject: Fish Processing Technology
Name of the student: JAYDEEP KEDAR
Year of Thesis Submission: May 2012
Name of Research Guide: Dr. A.U. Pagarkar
Abstract:
The increasing demand for high quality fresh seafood has intensified the search for
methods and technologies for better fish utilization. One of the major developments in food
packaging (for fulfilling new challenges) is vacuum packaging or modified atmosphere
packaging. Vacuum packaging suits the demands and requirements of today and tomorrow.
Catla(Catlacatla) is the most sought after fish among the fresh water fish eaters. It is marketed
in fresh or iced conditions in the domestic areas. Preparation of chilled steaks of catla in ‘ready-
to-cook’ form would enable to market the fish to long distance. Preservation of fish in ice needs
to protect the fish from microorganisms, enzymic spoilage and oxidation which affects the
quality of preserved products.
During the research work comparative study was carried out for shelf life extension of air
packed and vacuum packed catla fish steaks with and without treatment of sodium benzoate
stored at chilled temperature. Also, combined effect of vacuum packaging and different levels of
sodium benzoate on shelf life extension of chilled stored catla fish steaks was studied. Fresh
catla fish steaks were dip treated for 5 minutes with the sodium benzoate solution of 0.5, 1.0, 1.5
and 2.0 % concentration respectively, and the steaks were vacuum packed and stored at chilled
temperature. Air packed served as control. The changes in organoleptic, biochemical and
microbiological characteristics of air packed and vacuum packed catla fish steaks with and
without treatment of sodium benzoate stored at chilled temperature were studied. Catla fish
steaks treated with 0.5, 1.0, 1.5 and 2.0 % of sodium benzoate for 5 minutes showed 0.0192,
0.0376, 0.0664 and 0.0952% residue of sodium benzoate respectively in the meat.
Organoleptic, biochemical and microbiological analysis showed that, chilled stored
vacuum packed catla fish steaks with treatment of 0.5, 1.0, 1.5 and 2.0 % sodium benzoate had
longer shelf life of 27 days, whereas untreated air packed catla fish steaks had a shelf life of 15
days. Also, untreated vacuum packed catla fish steaks and air packed catla fish steaks with
treatment of 0.5%, 1.0 % and 1.5 % sodium benzoate had a shelf life of 18 days and 2.0 %
sodium benzoate treated air packed catla fish steaks had a shelf life of 21 days at chilled
temperature. Statistical analysis (ANOVA and SNK test) revealed that2.0 % sodium benzoate
treated vacuum packed catla fish steaks was superior to all other samples (p<0.05). Therefore, it
is concluded that, vacuum packaging and 5 minute dip treatment of 2.0 % sodium benzoate can
be used to maintain and enhance the shelf life of catla fish steaksupto 27 days during chilled
storage.
5. Title of thesis: FORMULATION AND PREPARATION OF ACETES CHUTNEY AND ITS
STORAGE CHARACTERISTICS IN MODIFIED ATMOSPHERIC ` PACKAGING Degree : M. F. Sc. Subject: Fish Processing Technology Name of the student: Bahar Mahakal
Year of Thesis Submission: May 2012 Name of Research Guide: Dr. A. U. Pagarkar
ABSTRACT Acetes is a small sized shrimp, distributed widely in different parts of the world with
dominance along the coast of many countries bordering the Indian Ocean. In order to enhance
the need and proper utilization of Acetes the attempts have been made to prepare the Acetes
chutney with addition of coconut taste. In order to improve the texture, appearance, shelf life the
chutney was packed in metallized polyester-poly (M-PET-PE) packs flushed with nitrogen gas
(MAP) and was compared with the polypropylene (PP) packs with flushing nitrogen.
During the research work after proper standardization of different ratios of dry grated
coconut, garlic, red chilly powder and salt to Acetes in Acetes chutney, standardized method for
preparation of Acetes chutney was developed. The final Acetes chutney was prepared as per the
standardized recipe method and was packed in two different packaging materials, i.e. M-PET-PE
packs flushed with nitrogen (100%) and PP packs flushing without nitrogen. The packed Acetes
chutney was stored at room temperature for storage study. Organoleptic, biochemical and
microbiological analysis reveal that, Acetes chutney packed in metallized polyester-poly packs
flushed with nitrogen (100%) had longer shelf life of 50 days. The chutney retains with its
excellent crispiness which give the gustatory sensation of brittleness when tasted, whereas
Acetes chutney packed in polypropylene packs without nitrogen flushing had shelf life of 25
days only. Statistical analysis (ANOVA and SNK test) revealed that Acetes chutney packed in
metallized polyester-poly packs flushed with nitrogen (100%) was superior to Acetes chutney
packed in polypropylene packs without flushing nitrogen (p<0.05). Therefore, it is concluded
that, metallized polyester-poly packs flushed with nitrogen gas (100%) MAP can be used to
maintain and enhance the shelf life of Acetes chutney upto 50 days stored at room temperature.
6. Extension Activities Extension Activities a.The training programmes organized Title: Development of value added products from fsih
Sponsorer: National Fisheries Development Board ,Hydrabad
Date and duration: 17-21 December 2012 ,5 days
Participants: 30 Member of Fisheries Society, Member of Self Help
Groups)
Schedule of the training programme: Theory and Demonstration of Value
added fish products
Special feature of the training programme: training programme was
especially for the fisherwomen participant
a. Seminar/Symposia/Conference/Workshop Organized
Title: NIL
Sponsorer:
Date and duration:
Participants: (Nature of the participation and no. of participants)
Schedule of the Seminar/Symposia/Conference/Workshop:
Key Note Speakers along with their topic of speech
No. of papers presented
Whether papers published in abstract/full length form? If so provide the details in
bibliographical format.
One photograph
b. Farmer Melawa Organized Title: Nil
Sponsorer:
Date and duration:
Participants: (Nature of the participation for eg. Farmers, Govt official,
Academician etc and no. of participants)
Name of the speakers along with their topics
One photograph
c. Radio/TV Talks delivered by the staff members of the Department/Section:
Sr.No.
Name of Topic Name of staff member
Month
1 Vacuum and modified
atmospheric packaging of fresh fish
Dr.S.B. Patange July 2012
2 Importance of Hygiene and Sanitation in fish handling
Dr.J.M.Koli August 2012
3 Processing of Shrimp S.T.Sharangdher December 2012
4 Different by-product and
their uses
V.V.vishwasrao March 2013
d. Farmer-Scientist Forum: Nil
e. Other Extension Activities: Special Awareness programme for the processing
workers of Gadre Marine Exporter, Ratnagiri total 475 workers attended this
programme
f. Publications:
Books NIL
Booklet/bulletin Nil Leaflet published
i)value added product.
ii)Hygene and sanitation. Souvenir/Proceedings of Seminar/Symposia/Conference/Workshop Organized Nil
Training manuals of the training programme organized :
i)Value added product Development” training manual published by the FPTM Department
ii) Fish By-Product Development” training manual published by the FPTM Department
Journal Research papers
List of research articles published from June 2011 to May 2012 (Fish Processing Technology)
Sr.
No.
Name of the
author/s
Name of
Journal (With ISSN No. if any )
Title of
research article
Published
( with year & Volume
No.)
To be
published
1 2 3 4 5 6
1 Dr. V.R.Joshi Associate Professor
1. Phadke,G.G.,
Pagarkar, A. U.
and Joshi, V. R.
(2011)
Ecol. Env. and
Cons.,
ISSN0971-
765X-2083
Effectiveness
of glazing and
protein
dispersion
coatings on
drip loss in
frozen stored
Seer fish
(Scomberomor
us guttatus)
fillets
17 (3):
615-618.
2. Phadke, G. G.,
Pagarkar, A. U.
and Joshi V. R.
(2012)
GEOBIOS,
ISSN 0251-
1223.
Organoleptic
and
microbiologica
l quality
changes in
frozen and
stored protein
39(2-3)
101-104.
dispersion
coated seer
fish
(Scomberomor
us guttatus)
fillets,
2 Dr. S.B.Patange Associate Professor
1 Pawar H. B. ,
Shirdhankar M. M.,
Barve S. K. and
Patange S.B.
Ind. J. Geo-
MAR. Sci.
Discrimination
of N.
japonicus
stock from
Maharashtra
and Goa states
of india
2011,
Vol. 40
(3), pp
471-475
-
2 J. M. Koli, S. Basu,
B. B. Nayak, S. B.
Patange, A.U.
Pagarkar and G.
Venkateshwarlu.
Food and
Bioproducts
Processing,
2012,
0960-3085
Functional
characteristics
of gelatin
extracted from
skin and bone
Tiger toothed
croaker
(Otolithes
ruber) and
Pink perch
(Nemipterus
japonicus).
Vol. 90
pp. 555-
562.
-
3 Reddy S. and S. B.
Patnage
Journal of
Aquatic Food
Products and
technology
1049-8850
Melanosis
inhibition and
sulphur
dioxide
residual levels
in farmed tiger
shrimp (P.
Monodon)
following
different
sulphite-based
treatments
2012,
21:370-
337
-
4 J. M. Koli, S. B.
Patange, B. B.
Nayak and G.
Venkteshwarlu,
2012.
Ecology
Environment.
&
Conservation.
0971-765-X
Physico-
chemical and
textural
properties of
gelatins and
water gel
desserts from
the skin of
marine water
fishes.
8(2):2012;
pp125-
130.
3 Dr. A.U.Pagarkar
Assistant Professor
1. Phadke,G.G.,
Pagarkar, A. U.
Ecol. Env. and
Cons.,
ISSN0971-
Effectiveness
of glazing and
protein
17 (3):
615-618.
and Joshi, V. R.
(2011)
765X-2083 dispersion
coatings on
drip loss in
frozen stored
Seer fish
(Scomberomor
us guttatus)
fillets
2. Phadke, G.G.,
Pagarkar, A.U.,
Sehgal, K. and
Mohanta, K.N.
(2011)
Ecol. Env. and
Cons.,
ISSN0971-
765X-2083
Application of
edible and
biodegradable
coatings in
enhancing
seafood
quality and
storage life: A
review
17 (3):
627-631.
3. Koli, J. M., Basu, S.,
Nayak,B.B.,
Patange,S.B.,
Pagarkar,A.U. and
Venkateshwarlu, G.
(2011)
Food and
Bioproducts
Processing,
ISSN 0960-
1085.
Functional
characteristics
of gelatin from
skin and bone
of Tiger
toothed
croaker
(Otolithes
rubber) and
Pink perch
(Nemipterus
japonicus)
90 (3):555-
262.
4. Phadke, G. G.,
Pagarkar, A. U.
and Joshi V. R.
(2012)
GEOBIOS,
ISSN 0251-
1223.
Organoleptic
and
microbiologica
l quality
changes in
frozen and
stored protein
dispersion
coated seer
fish
(Scomberomor
us guttatus)
fillets,
39(2-3)
101-104.
5. Pagarkar, A. U.,
Kedar, J., Baug,
T.E. and Kolekar, A.
D. and I.
Ahmad(2012)
Journal of
Beverage &
Food World,
ISSN-0970-
6194.
Modified
Atmospheric
Packaging- An
Approach to
Food
Processing ,
39 (10),
28-30.
6. J.M. Koli, S. Basu,
G. Venkteshwarlu,
M. K. Choukasy, B.
Ecology
Environment.
&
Optimization
of fish gelatin
extraction
- Accepte
d
B., Nayak and A.
U. Pagarkar
Conservation.
0971-765-X
from skins and
bones:
A comparative
study
4 Shri. S.T.Sharngdhar Assistant Professor
1 S.S. Relekar, V.
P.Joshi, J. M. Koli,
S.T. Shrangdher,
M.T. Shrangdher.
Ecology
Environment.
&
Conservation..
0971-765-X
Effect of good
manufacturing
practices
(GMPs) on
microbiologica
l quality of
dried ribbon
fish
(Lepturacanth
us savala).
17(1):
2011; pp
(41-47).
2 S.B. Patange, S.T.
Shrangdher, J. M. Koli, and V.R.
Joshi.
Ecology
Environment.
&
Conservation..
0971-765-X
Preparation
and
characterizatio
n of gelatin
from pink
perch skin.
17(1):
2011; pp
(37-40).
3 J. M. Koli, S.T.
Sharangdher, S. Y.
Metar, V.V.
Vishwasrao, S.B.
Patange and M. T.
Shrangdher,
Beverage and
Food world.
0970-6194
Fish products
and their
Value addition
2012,
Vol.39
No.5 pp-
45-46.
4 J. M. Koli, S.T.
Sharangdher, S. Y.
Metar, V.V.
Vishwasrao, S.B.
Patange and M. T.
Shrangdher
Beverage and
Food world.
0970-6194
Commercially
important
fishery
byproducts
2012.
Vol.39
No.8 pp-
56-67.
5 G.C. Wartha , S.T.
Sharangdhar, J.M.
Koli, S.Y. Metar and
M.T. Sharangdhar
Ecology
Environment.
&
Conservation.
0971-765-X
Preparation of
Fish Soup
Powder from
Tilapia Fish
To be
publishe
d
6 G.C. Wartha , S.T.
Sharangdhar, J.M.
Koli, S.Y. Metar and
M.T. Sharangdhar
Ecology
Environment.
&
Conservation.
0971-765-X
Effect of
Different
Packages on
Storage
Characteristics
of Tilapia Fish
Soup Powder
To be
publishe
d
5 Dr. J.M.Koli
Assistant Professor
1 J. M. Koli, B. B.
Nayak, K.
Nagalakshmi and G.
Venkateshwarlu.
Beverage and
Food world.
0970-6194
Gelatin: A
versatile
product from
Surimi (Fish)
waste.
2011.
Vol.38
No.7 pp-
22-24.
2 J. M. Koli, G.
Venkateshwarlu and
Nagalakshmi K.
Everyman’s
Science
Fish and
shellfish based
nutraceuticals
2011. Vol
XL VI
No.4 pp
233-236
3 S.S. Relekar, V.
P.Joshi, J. M. Koli, S.T. Shrangdher,
M.T. Shrangdher.
Ecology
Environment.
&
Conservation..
0971-765-X
Effect of good
manufacturing
practices
(GMPs) on
microbiologica
l quality of
dried ribbon
fish
(Lepturacanth
us savala).
17(1):
2011; pp
(41-47).
4 S.B. Patange, S.T.
Shrangdher, J. M. Koli, and V.R.
Joshi.
Ecology
Environment.
&
Conservation..
0971-765-X
Preparation
and
characterizatio
n of gelatin
from pink
perch skin.
17(1):
2011; pp
(37-40).
5 J. M. Koli, S. Basu,
B. B. Nayak, K.
Nagalakshmi and G.
Venkateshwarlu.
Journal of
Food Science,
2011.
Improvement
of gel strength
and melting
point of fish
gelatin by
addition of co-
enhancers
using response
surface
methodology.
Vol. Nr 6
E-503-
509
6 T. S. Mayekar,
Mohd. Ashraf
Rather, J. M. Koli and A. A.
Salgaonkar.
Applied
Ecology. 2011,
978-93-80428-
16-1
Biosensor and
its application
in Fisheries.
pp131 -
146
7 J. M. Koli , A. A.
Salgaonkar and T. S.
Mayekar,
Applied
Ecology. 2011,
978-93-80428-
16-1
Fishery
byproducts
pp165 -
178
used for
human health
benefits.
8 J. M. Koli, S. Basu,
B. B. Nayak, S. B.
Patange, A.U.
Pagarakar K.
Nagalakshmi and G.
Venkateshwarlu.
Food and
Bioproducts
Processing,
2012,
0960-3085
Functional
characteristics
of gelatin
extracted from
skin and bone
Tiger toothed
croaker
(Otolithes
ruber) and
Pink perch
(Nemipterus
japonicus).
Vol. 90
pp. 555-
562.
9 J. M. Koli, S. B.
Patange, B. B.
Nayak and G.
Venkteshwarlu,
2012.
Ecology
Environment.
&
Conservation.
0971-765-X
Physico-
chemical and
textural
properties of
gelatins and
water gel
desserts from
the skin of
marine water
fishes.
8(2):2012;
pp125-
130.
10 J. M. Koli and S.Y.
Metar,
Beverage and
Food world.
0970-6194
Fish and shell
fish based
nutraceuticals.
Vol.39
2012,
No.6 pp-
62-28.
11 J. M. Koli, S.T.
Sharangdher, S. Y.
Metar, V.V.
Vishwasrao, S.B.
Patange and M. T.
Shrangdher,
Beverage and
Food world.
0970-6194
Fish products
and their
Value addition
2012,
Vol.39
No.5 pp-
45-46.
12 J. M. Koli, S.T.
Sharangdher, S. Y.
Metar, V.V.
Vishwasrao, S.B.
Patange and M. T.
Shrangdher
Beverage and
Food world.
0970-6194
Commercially
important
fishery
byproducts
2012.
Vol.39
No.8 pp-
56-67.
13 S. Y. Metar and
J. M. Koli
Beverage and
Food world.
0970-6194
Fishery by
products : A
promising
future for sea
food Industry
2012.
Vol.39
No.11.
pp-45-46
14 J.M. Koli, S. Basu,
G. Venkteshwarlu,
M. K. Choukasy, B.
B. Nayak and A. U.
Pagarkar
Ecology
Environment.
&
Conservation.
0971-765-X
Optimization
of fish gelatin
extraction
from skins and
bones:
- To be
publishe
d
A comparative
study
15 J. M. Koli, S.
Basu, B. B. Nayak
K. Nagalakshmi and
M. K. Choukasy and
G. Venkateshwarlu
Fishery
technology
Effect of pH
and NaCl
concentrations
on functional
properties of
fish and
mammalian
gelatin.
- To be
publishe
d
16 G.C. Wartha , S.T.
Sharangdhar, J.M.
Koli, S.Y. Metar and
M.T. Sharangdhar
Ecology
Environment.
&
Conservation.
0971-765-X
Preparation of
Fish Soup
Powder from
Tilapia Fish
- To be
publishe
d
17 G.C. Wartha , S.T.
Sharangdhar, J.M.
Koli, S.Y. Metar and
M.T. Sharangdhar
Ecology
Environment.
&
Conservation.
0971-765-X
Effect of
Different
Packages on
Storage
Characteristics
of Tilapia Fish
Soup Powder
- To be
publishe
d
6 Shri. V.V.Vishwasrao Assistant Professor
1 V.V.Vishwasrao,
J.M.Koli,
S.T.Sharangdhar,
S Y Metar, S B
Patnge &
M.T.Sharangdhar
Beverage &
food World
ISSN No.-
0970-6194
Fish products
and their value
addition
May 2012
Vol.39.
No.5,
Publishe
d
2 V.V.Vishwasrao,
J.M.Koli,
S.T.Sharangdhar,
S Y Metar, S B
Patnge &
M.T.Sharangdhar
Beverage &
food World
ISSN No.-
0970-6194
Commercial
importance of
fishery
byproducts.
August
2012,
PP. 56-57
Publishe
d
3 Sawant S. S.,
Sawant D. V, S.T.
Shrangdher, J.M. Koli, M. T.
Shrangdher and V.
V. Vishwasrao
Ecology
Environment.
&
Conservation.
Effect of
Vacuum
Packaging on
Shelf Life of
Chilled
Shrimp
- To be
publishe
d
7 Dr.S.Y.Metar Assistant Professor
NAAS
RATIN
G
1
Santosh Y. Metar,
S.K.Chakraborty,
Indian Journal
of Bio Marine
Studies on
growth and
February,
2010
Publishe
d
6.7
A.K.Jaiswar Science ISSN:
0379-5136
stock
assessment of
Saurida
undosquamis
2 Nirmale V.H,
Sontakki B.S,
Biradar R.S, Metar S.Y
and Charatkar
S.L
Indian Journal
of Traditional
Knowledge,
ISSN: 0975-
1068 (Online); 0972-5938 (Print)
Use of
indigenous
knowledge by
coastal fisher
folk of
Mumbai
district in
Maharashtra.
February,
2007
Publishe
d
6.7
3. Gangan S.S., Metar S.Y., Nirmale, V.H.,
Chogale, N.D.
Bhalekar, M.S. and
Pai, R.
Indian Journal
of Traditional
Knowledge,
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Indigenous
knowledge in
the
management
of bivalve
fishery
resources of
South Konkan
in
Maharashtra.
January,
2013
To be
publishe
d
6.7
4. Fernandes, A.B.,
V.R.Joshi,
A.U.Pagarkar and
S.Y.Metar.
Eco.Env. &
Cons, ISSN:
0971-765X.
.
Standardisatio
n of different
types and
levels of
vegetables in
fish
Kamaboko
Sept.
2007
Publishe
d
3.5
5. V.B.Mulye,S.Y.Metar, C.S.Patil and
M.M.Shinde
Asian Journal
of Animal
Science,
ISSN:0973:47
91 ON-LINE:0976:8963
A study on
biochemical
parameters of
fish meal
produced in
sakhartar
locality of
Ratnagiri
district.
2012,Vol.
2, No.3,
pp. 184-
186
Publishe
d
2.6
6. Tushar Y. Chavan,
V.P. Joshi, Y.B.
Mulye, S.Y. Metar,
C.S. Patil and
M.M. Shinde
THE ASIAN
JOURNAL OF
ANIMAL
SCIENCE,
ISSN:0973:479
1
ON-
LINE:0976:89
63
Effect of
Selective
Improved
Methods of
Drying on the
Biochemical
Composition
of Ribbon
Fish,
Lepturacanthu
s Savala
2012,Vol.
2, No.3,
pp. 184-
186
Publishe
d
2.6
7. Sawant S.S., Sawant
D.V. Sharangdhar,
S.T., J.M.Koli, and
CIB Tech
Journal of
Biotechnology,
Effect of
vacuum
packaging on
2012
(April
2012),
Publishe
d
Metar, S.Y. ISSN No.-
2319-3859
shelf life of
frozen shrimp
Vol.1
Pp.27-35
8.. J.M.Koli,
S.T.Sharangdhar,
S Y Metar, S B
Patange
M.T.Sharangdhar&
V.V.Vishwasrao,
Beverage &
food World
ISSN No.-
0970-6194
Fish products
and their value
addition
May 2012
Vol.39.
No.5,
Publishe
d
9. J.M.Koli, & S Y
Metar,
Beverage &
food World
ISSN No.-
0970-6194
Fish and shell
fish based
nutraceuticals
June
2012,
vol.6, no.
Pp.
Publishe
d
10.
.
A.K.Balange, S Y
Metar, S.T.Sharangdhar,
& V.R.Joshi
Handbook on
set up,
maintenance
and
management of
fish market
Sanitation and
hygienic
practices
during
handling and
transportation
fish
Sep. 2011 Publishe
d
11.
.
A.K.Balange, S Y
Metar, S.T.Sharangdhar,
& V.R.Joshi
Handbook on
set up,
maintenance
and
management of
fish market
Process of
spoilage of
fish: bacterial
and
biochemical
Sep. 2011 Publishe
d
Full length research papers published in Proceedings of Seminar/Symposia
/Conference/Workshop Nil
7.
a. The training programmes organized Title:
Sponsorer:
Date and duration:
Participants: (Nature of the participation for eg. Farmers, Govt official,
Academician etc and no. of participants)
Schedule of the training programme:
Special feature of the training programme: for eg training programme was
especially for the women participant
One photograph
b. Seminar/Symposia/Conference/Workshop Organized Title:
Sponsorer:
Date and duration:
Participants: (Nature of the participation and no. of participants)
Schedule of the Seminar/Symposia/Conference/Workshop:
Key Note Speakers along with their topic of speech
No. of papers presented
Whether papers published in abstract/full length form? If so provide the details in
bibliographical format.
One photograph
c. Farmer Melawa Organized Title:
Sponsorer:
Date and duration:
Participants: (Nature of the participation for eg. Farmers, Govt official,
Academician etc and no. of participants)
Name of the speakers along with their topics
One photograph
d. Radio/TV Talks delivered by the staff members of the Department/Section: Provide the relevant details such as name of the person, topic, where and when
delivered etc.
e. Farmer-Scientist Forum: The name of the form along with the in charge of the
forum, members of the forum (name, address and phone number) and activities of
the forum be provided here.
f. Other Extension Activities: Provide the details of any other notable extension
activities performed by the Department/Section
g. Publications: Provide the details of the following publications published by the
Department/Section in bibliographical form
Books
Booklet/bulletin
Folders
Souvenir/Proceedings of Seminar/Symposia/Conference/Workshop
Organized
Training manuals of the training programme organized
Journal Research papers
Full length research papers published in Proceedings of
Seminar/Symposia /Conference/Workshop
8. Details of other activities (for e.g. seed production, production of other commodities etc)
9. Contact Information Name of the Head Dr.S.D.Naik
Name of the Department Fish processing Technology
Postal Address College of Fisheries,Shirgaon,Ratnagiri
Landline Number 02352232241
Mobile Number 827545482
Fax 02352-232987
Email [email protected] in
10. News and Events : News in lokmat paper : Success story of Entrepreneur
Mr.Medekar ,Guhagar for saleing of different value added fish products in the market.