Staff Details

Fish processing / Scientist

Smt. Parvathy U 9497789587


Area of Research
  • Fish Processing
  • By product utilization
  • M F Sc
Current projects
  • Development of Standard Processes & Protocol for Innovative Products from Aquatic Resources, Shelf Life Modelling and Assessment of Energy
  • Development of high value by-products from fish and shellfish processing discards
  • Assessing environmental aspects of fish, fishery products and effects of chemical hazards
Publications (Best 5 publications)
  • Parvathy U.  and sajan George. 2014. Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus  and quality of surimi-based products. Journal of Food Science and Technology, 51(5): 982-987.
  • Parvathy.U., M.M.  Jibina and Sajan George 2014.  Effect of cryoprotectants on the frozen storage stabilityh of mince and quality of mince-based products from Nemipterus Japonicus (Bloch, 1791).  Fishery Technology, 51:47-53.
  • Parvathy.U. , Zynudheen A.A., S.K.Panda, A.Jeyakumari, R Anandan. 2016. Extraction of protein from Yellow fin tuna (Thunnus albacares)  waste by enzymatic  hydrolysis and its characterization.  Fishery Technology, 53 (2): 115-124.
  • Jeyakumari A., George Ninan, Joshy C.G., Parvathy U., Zynudheen A.A., Lalitha K.V 2016.  Effect of chitosan on shelf life of restructured fish products from pangasius (Pangasianodon hypophthalmus) surimi during chilled storage. J. Food Science and Technology, DOI: 10.1007/s13197-016-2174-3.


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