Projects
1. Project code: 1000661017 [P-75/2005(3)]
Improvement and value addition of traditional fish products
- Development of processes for production of quality cured, dried and smoked marine and inland fish.
- To formulate standards for the newly developed products.
- To introduce HACCP in production of cured, dried products.
- Identify packaging materials depending upon the products eg. salted, ligh salted, no salt, high moisture, smoked etc.
- Value addition in dried fish products
Centre: Cochin
2. Project code: 1000661018 [P-76/2005(3)]
Development of value added products from fresh water fish and their preservation
- Effects of lipids and proteins of fresh water fish on the quality and shelf life of surimi and other products.
- Low temperature preservation of mince, surimi, fortified and convenience fish products.
- Effect of additives on the characteristics and shelf life of surimi and other fish products during low temperature preservation.
- Formulation of value added products from fresh water fish including mince and surimi.
- Preparation of heat processed products.
- Formulation of value added products from smoked fish.
- Preparation of ligh salted and spiced semi dried/dried products
- Microbiological changes during processing of fresh water fishes.
Centre: Cochin
3. Project code: 1000661019 [P-77/2005(3)]
Development of high value products from fish and fish processing waste
- Preparation of nutrceuticals and food products from fishery waste and shrimp shell waste and low cost fish.
- Extraction of different types of carrageenan from Euchemeo cottonii and Kappaphycis alwarizi.
- Preparation of pharmaceutical products and industrially important products from chitin/chitosan.
- Conversion of low cost fish and fishery waste and surimi waste into high value products and preparation of gelatin from skin of fish.
- Antibacterial property of chitin, chitosan and glucosamine hydrochloride.
Centre: Cochin
4. Project code: 1000662003 [P-78/2005(3)]
Modern technologies for packaging of fish and fishery products.