Dr. L. Narasimha Murthy ICAR-Central Institute of Fisheries Technology

Navi Mumbai

Innovative Technologies in Fisheries and Marketing Opportunities

IMPORTANCE OF FISH

FISH: ‘’MRITHASANJEEVANI OF COMMON MAN”

158mmt 136.2 mmt

21.7 mmt

GLOBAL SCENARIO OF FISH UTILIZATION

FISH PRODUCTION IN INDIA: 9.04 mmt

Inland: 5.72 mmt

Marine: 3.32 mmt

MATERIALS

R&D DESIGN

MANUFACTURE PRODUCTS

KNOWLEDGE

INNOVATIVE TECHNOLOGIES

OPPORTUNITIES FOR RESEARCH AND DEVELOPMENT OF INNOVATIVE

FUNCTIONAL, NUTRACEUTICAL AND VALUE ADDED PRODUCTS FROM FISH AND

FISH PROCESSING WASTE AND THEIR MARKETING

LIVE FISH • Exists great scope for expansion

• Lobster, shrimp, clam, eel, mud crab, oyster, mussel, seabass, red tilapia etc.

CHILLED FISH Important value added item of international trade

Prominent - sashimi grade tuna (blue fin and big eye), seer fish, pomfret, shrimp, lobster and crab

FROZEN FISH / FISH FILLETS

Grouper, red snapper, reef-code, breams, ribbonfish, jewfish, seer etc.

Skinless and skin-on fillets – lean/medium fat white meat fish

Block frozen headless shrimp

Pan frozen headless shrimp

Block Frozen Cuttle fish

IQF Squid Block frozen squid in flexible films

Semi IQF Octopus

VARIETIES OF FROZEN SHRIMPS AND CEPHALOPODS

FISH DRYING Good Practice of Drying Solar fish dryer with electrical backup

A Variety of Dried Fish Products

Solar dryer with alternate energy backup is designed and developed to dry fish, fish products and other

agro-products

Value added Food Products

Any additional activity that in one way or another changes the nature of a product thus adding to its value at the time of sale. It is a production/marketing strategy driven by customer needs and perceptions

Ex: Ready to eat products, Ready to cook products and many more

Crispy texture

and appealing

flavour

Enhancing

nutritional

value

Acts as

moisture

barrier

Value

addition Acts as

food

sealant

BATTERED AND BREADED PRODUCTS

Polysaccharides

Proteins

Fats

Seasonings

Water

Ingredients in Coating

Steps in the Production of Coated Products

Portioning/forming

Pre-dusting

Application of batter

Application of breadings

Pre-frying or flash frying

Freezing

Packaging and Storage

Equipments in Battering and Breading

Meat Bone Separator

Fish meat strainer

Forming machine

Battering and breading machine

Pre-duster

Fryer

Freezer

Packaging Equipments

Coated Fish Fillets

Coated Fish and Shrimp Products

Coated Fish Fillets Fish Fingers Squid Rings

Butterfly, Round Tail On, Nobashi

MINCE BASED PRODUCTS

Fish Burger Fish Balls Fish Cutlet Fish Sausage

Fish Sausage

Surimi or ground fish meat

Mixing with salt (2-4%), sugar (2-6%), STPP (0.3%) starch and soy protein in a

silent cutter

Stuffing using automatic screw stuffer

Heated in hot water at 85-90°C for 40-60 min., Cooling and Storage at refrigerated

temperature

Kneaded/ Surimi Based Analogs

KAMABOKO

CHIKUWA

IMITATED PRODUCT

SHELLFISH ANALOG

VALUE ADDED FISH PRODUCTS

FISH SOUP POWDER EDIBLE FISH POWDER CALCIUM FORTIFIED SOUP

FISH PICKLE FISH NOODLES FISH WAFERS

CANNED TUNA

FISH CURRY IN RETORTABLE POUCH

A RANGE OF CANNED PRODUCTS

THERMALLY PROCESSED FISH PRODUCTS

SPECIALITY PRODUCTS FROM SHRIMP

Shrimp

vegetable kebab

Butterfly shrimp

Shrimp single

kebab

Nobashi

Technique used to

form shapes by

forcing a material

through a region of

high-temperature

and/or pressure, and

then through a die to

form the desired

shape

EXTRUSION

TECHNOLOGY

TWIN SCREW EXTRUDER

Extruded Fish Product

Major Functional and Nutraceutical compounds from Fish and Fish Processing Waste

• Protein supplements, Bioactive peptides, Protein hormones, • Enzymes including cold-adapted enzymes, Antifreeze proteins • Cartilage products such as Shark cartilage and Chondriotin

sulfate • Antioxidants • Antimicrobials • Glucosamine • PUFAs • Gelatin, collagen • Chitin, chitosan and related compounds • Drugs from corals, bryozoans etc. • Seaweed products such as hydrocolloids, minerals • Microalgae products such as carotenoids

Disclaimer:

We are not promoting or demoting any brand. Brands used in this is purely for better understanding not for marketing

Fish oil / PUFA

• Source: Fish muscle, liver, fishery waste

• Method of processing: Wet & dry rendering

• Major compound/ingredients: PUFA particularly EPA, DHA, Vitamin A, D (in Cod and shark liver)

• Dosage: 3000mg PUFA/day (US FDA)

• Beneficial in preventing cardiovascular disease and high blood pressure

• Support the health of a protective layer which covers brain cells (DHA)

• Beneficial for Rheumatoid arthritis

• beneficial in treating diabetes

• Needed for normal body functions, from mood and memory to the health of the skin

• Anti-cancer effects particularly for breast, colon and prostate cancer

• Docosahexaenoic acid (DHA), an omega-3 fatty acid helps in protecting the brain from cognitive problems associated with Alzheimer's disease

• Omega-3 exerts neuro-protective action in Parkinson's disease

Fish Oil

-3 Fatty acids

Shark liver oils - therapeutic use

• Heal wounds and fight flu / infections

• Boost immune system

• Fight cancers of the breast, lung, brain, and skin (melanoma specifically) by choking off the tumor's blood supply

Fish protein concentrate

• Source: Under utilized fish, fishery waste

• Method of preparation: Solvent extraction & enzymatic method

• Major ingredients: low molecular weight Peptides and amino acids

• Uses: – Easy digestibility due to the presence of both L

& D forms of amino acids

– It acts as cancer growth inhibitors

Tuna Protein

concentrate

Chitin and Chitosan

• Source: Shrimp head waste and shell, crab shell, squilla, squid pen

• Method of preparation: Alkali and acid treatment, autoclaving, enzymatic

• Major ingredient: N-acetyl D-glucosamine

Squid pen

Shrimp shell

Crab shell

Ac =

NHAc n

Chitin

NH2

n

Chitosan

Uses of chitosan

• Weight control: Chitosan acts as Fat binder, due to its interaction with lipids from digestive system and limits absorption of fat in the body – Dosage: 2.4g/day

• Helps in lowering cholesterol

• Antibacterial :

– Chitosan dental chewing gum (2%), mouthwashes (1% solutions), and gels

– Chitosan adheres to salivary pellicles (negatively charged protein film), reduces plaque, increases salivary secretion, and exerts antibacterial action effective in managing chronic periodontitis

• Used in preparation of anticeptic creams and antibacterial bandages for

wound

• Used in ophthalmology (0.1% solution)

Chitosan…..

• Hemostasis: – Bandages impregnated with chitosan and chitosan granules have

been approved by the FDA for use in emergency settings to control blood loss

• As a soluble dietary fiber, it increases gastrointestinal lumen

viscosity and slows down the emptying of the stomach

• It alters bile acid composition, increasing the excretion of sterols and reducing the digestibility of ileal fats

Chitosan….

Chinese medicine

with

Chitin and chitosan

Capsules

with 85%

chitosan

Korean Red

Ginseng Tea with

chitosan

Chitin Tablet

Hair essence

with

chitosan

Facial cream with

chitin, seaweed

extract

Chitin rich mascara

Body massage

cream with

chitosan

CHITONE –

Matsyafed, Kerala

Glucosamine

• Glucosamine is an amino sugar, which is part of the structure of the polysaccharides chitosan and chitin and is naturally present in bone and bone marrow

• Source: chitin/chitosan from shrimp, crab, squid pen

• Method of preparation: Hydrolysis with acids

Glucosamine Tablets

Green Lipped

Mussel with

Glucosamine

Glucosamine

with Fish Oil

Moisturizer with

Glucosamine

GLUCOSAMINE

Squalene

• Squalene, is an isoprenoid compound structurally similar to beta-carotene. It is an intermediate metabolite in the synthesis of cholesterol

• Source: Shark liver • Method of preparation: Solvent extraction

Squalene applications…

Soften Skin and acts as natural moisturizer for

skin

Exhibits superior Anti-oxidant property than

Vit E

Protect skin from UV radiation

Provides increased efficiency of immune

system

Assist in improving appearance of skin and

hair

Temporary relief of arthritic pain, swelling,

inflammation

Repair and prevents the formation of fine

lines and wrinkles and can be used as anti-

ageing agent

Can be used to prevent side-effects in radiation treated cancer patients

Gelatin

• Gelatin is a natural polymer derived from collagen

• Demand for fish gelatin is on rise compared to land animals skin and bone due to outbreak of Bovine spongiform encephalopathy (mad cow disease) & Foot and Mouth disease and due to religious restrictions

• Source: Skin and bone of fish

• Method of preparation: Acid / alkali treatment

Gel dessert

Gelatin from carp skin

Uses of gelatin

• In food and pharmaceutical industries

• Used as scaffolds for cell / tissue culture

• Carriers for topical / transdermal delivery of drugs

• Vascular and nerve graft

Collagen

•Collagen is an extracellular matrix protein, playing a major role as connective tissue.

•Its demand is increasing for the same reasons as that of Gelatin

•Imino protein (Proline & hydroxyproline) is less in fish collagen compared to other land animal collagen

•Source: Fish scale, fish maws, surimi byproducts

•Method of preparation: Alkali treatment

Applications of collagen • Effective against Osteoarthritis,

Rheumatoid arthritis, Osteoporosis

• Acts as natural moisturizer

• Clarifying agent

• Emulsifier

• In shampoo and lipstik

• As film forming agent

• As microencapsulation or tablet coating

Collagen-chitosan film for guided tissue regeneration in furcated gums

Cephalopod ink

• Source: Squid, cuttlefish & Octopus

• Method of preparation: mixing with appropriate ingredients

Cuttlefish silage/ Fish meal

Uses of silage rice bran mixture

• As a source of protein rich supplement for dairy, fishery, piggery and poultry through feed

Innovative byproducts

Peak bone stone

Shark fins rays

Modified

Atmospheric

Packaging

Vacuum

Packaging

Active

Packaging

Fish products in Retort Pouches

O2 Absorbers

EMERGING TECHNOLOGIES IN FISH PROCESSING

High Pressure Processing: Inactivation of microorganisms under high

pressure

Pressure Shift Freezing: Formation of uniform sized ice crystals during

freezing of fish

Pressure Assisted Thawing: Use of high pressure (220 mPa) for thawing

Pulse Light Technology: Microbial decontamination on the surface of food

or packaging material by intense short duration pulses of broad spectrum

Pulsed Electric Field Processing: Inactivation of spoilage and pathogenic

microorganisms by dielectric breakdown of bacterial membranes

Modified Atmospheric Packaging: Packaging in a sealant environment

using mixture of carbon-di-oxide, oxygen and nitrogen in order to extend

shelflife of the product

Vacuum Packaging: Removal of air and hermetic sealing in order to

minimize oxidative rancidity and aerobic bacterial growth

Irradiation: Treatment with ionizing irradiation in order to inactivate food

borne pathogens

Biopreservation by use of bacteriocins

Application of enzymes

Sous vide cooking, Microwave processing, Ohmic heating, Radio

Frequency and Infra Red Radiations

With the aim of translating the research results arising from

the field of fisheries and other agricultural sectors, ICAR has

set up a unique Business Incubation Centre (BIC) under the

project Zonal Technology Management – Business Planning

and Development (ZTM-BPD) Unit at CIFT, Cochin, Kerala.

Business Incubation Centre (BIC)

Facility for Direct Incubation

On site technical guidance from expert R&D personnel

5000 sq ft. furnished office space

Secretarial assistance

Conference facility including video conferencing

Internet and communication facility

Training Office space Pilot Plant Laboratories

Business Incubation Centre:

Incubation Facilities under one roof Library

Pilot Plant

Pilot Plant Facility includes production lines for

- pre-processing

- freezing and chilling

- value added product

- utilization of by products from fish

- retort pouch processing

- sausage and extruded products

- breading and battering

- cooking and canning

- chitin and chitosan

- packaging

ZTM – BPD

NORTH 1

IARI, New Delhi ZTM-BPD

NORTH II

IVRI, Izzatnagar

ZTM – BPD

EAST

NIRJAFT, Kolkata ZTM – BPD

WEST

CIRCOT, Mumbai

ZTM – BPD

SOUTH

CIFT, Cochin

Governing Board

Institute Advisory

Board

Network of

professional Service

providers Incubator Staff

Tenants/

Incubatees

Linkages with

supporting

institutes

Governing Structure

Advisory Board

Institute Advisory

Committee

Internal Committee

Highest Level : Policy Guidelines scrutinizing

Tenant selection

Incubatee Selection and Guidelines formulation

Governing Structure

Learning

programs

Professional

network &

relationship

support

Facility based

services

Direct business

development

assistance Business Counseling

Business Plan preparation

Guidance & Mentoring

through Consultants

Service Offerings

Food Safety

Finance & Accounts

Sales & Marketing

Online Support

Guidance & Mentoring to Incubatees through

Consultants

BRANDS

OUR NETWORK

Success Stories

Pescado Seafood Restaurant

Pescado Seafood Restaurant,

was opened by ZTM-BPD

Incubatee Oceorganic Ventures

Pvt. Ltd. on 24th February 2014.

ZTM-BPD Unit developed and

standardized breaded and

battered products for the

Incubatee.

Success Stories

Charis Food Products, Kerala

CIFT’s technology for extruded

snack food from fish was taken by a

woman entrepreneur, Mrs. Omana

Muraleedharan, Charis Food

Products Kerala. A brand named

‘Prawnoes’ was created and

registered for trademark protection

by ZTM-BPD Unit. CIFT developed

three varieties of Fish Kure for the

Incubatee, ‘Spicy Shrimp’, ‘Shrimp n

Onion’ and ‘Prawn Seasoning’. The

product was launched in December

2013.

Success Stories

Baigai Marine Foods

Baigai Marine Foods is a registered

incubatee of Business Incubation

Centre (BIC) at CIFT.

The Kochi based company, has hit

the market of Kerala with an

innovative concept of establishing a

retail marketing network of chilled

and packed fish products. The

product line under the brand name

‘Meenootty’ was launched on 2nd

September 2013.

Success Stories

Green Allies Organics Pvt. Ltd

BIC provided technical guidance and assistance

to Green Allies Organics Pvt. Ltd. for

standardising the process for the production of

Poly-(D) glucosamine by retaining the organic

nature of the product for ensuring maximized

plant protection.

VitagreenTM Plant Health Booster was

introduced into the market during January 2013.

The product is now the only Organic Certified

liquid fertilizer currently in the market,

containing pure Poly-(D) glucosamine.

Success Stories

Monsoon Bounty Foods Pvt. Ltd., Chennai

Mr. Sunil Ravi who was an IT professional, joined as

Incubatee at CIFT during 2012, after being introduced to the

Convenience Food sector by ZTM-BPD Unit. He is now

successfully running his Chennai based Company,

manufacturing ready-to-eat Fish, Meat and Vegetable products

Success Stories

Freedom Kitchen, Kerala Ideal Caterers belongs to the first generation of entrepreneurs to

complete business incubation from BIC. The products hit the

market by early 2013. Three ready-to-cook gravies, Kumarakom

fish curry, Nadan chicken curry and Kerala chicken curry were

the first to roll out from BIC under the brand name ‘Freedom

Kitchen’.

Success Stories

Fish Bite

India’s first integrated- zero waste agri-business venture, was

started by ZTM-BPD Incubatee, Mr. Sultan Singh, Haryana. CIFT

facilitated the establishment of the ‘Sultan Singh’s Fish Seed

Farm’, ‘Sultan Singh’s Food Court – Fish Bite’ and the

Processing Unit for the production of value added products

from fish.

Success Stories

Horizon Fisheries Pvt. Ltd., Maldives

The ZTM-BPD Unit provided technical consultancy to Horizon

Fisheries Pvt. Ltd., Mandhoo, Republic of Maldives in the area

of thermal validation of seafood.

Technologies Upscaled

Fish calcium capsules

Glucosamine hydrochloride

Water soluble chitosan

Squalene

Fish Collagen Peptide

Hydroxy Apatite

CERTIFICATE OF APPRECIATION for Outstanding Performance in

Business Incubation

BEST INCUBATOR AWARD 2013 Instituted by NIABI

BEST INCUBATEE AWARD 2012 Instituted by NIABI

Thank You

Contacts

Dr. L.Narasimha Murthy

Sr. Scientist & Officer In-Charge

ICAR-Central Institute of Fisheries Technology,

Mumbai Research Center

www.cift.res.in

E-mail: murthycift@gmail.com

Cell: 09967648633