Developed high value products from fish processing waste like caroteino-protein complexes, bioactive hydrolysates, collagen peptide, bioceramic hydroxyapatite etc.
Peptide enriched nutritional drinks, crispy roe flakes and cubes and various convenient products from different fishes and shell fishes have been successfully developed at this centre.
Effect of different natural preservatives on the shelf life extension of seafood under different storage conditions were evaluated and standardized.
Shellac resin was standardized to control flies in dried Bombay duck.
Biosensor buttons were formulated to indicate spoilage during transportation and storage of fish.
Antibiotic resistance of common pathogenic bacteria in fish and shellfish samples and environment as well as antimicrobial effect of natural preservatives against various spoilage and pathogenic bacteria were monitored.
