info@tnfu.ac.in    04365 - 241444
"Harnessing the Science of Fisheries for Food, Nutrition and Livelihood"

Dr. R. Jeya Shakila

Designation

:

Professor and Head

Field of Specialization

:

Fish Quality Assurance

Address

:

Dept. of Fish Quality Assurance and Management
Fisheries College and Research Institute
Thoothukudi
TN - 628008

Telephone

Mobile

:

:

+91 91-461-2341576

9443453184

E-mail

:

jeyashakila@gmail.com

View Profile

Current Projects                                           :

Sl.
No.

Title of the Project

Year

PI & Co- PI
of the Project

Funds
(in Rs)

Funding Agency

1.

Bioactive peptides from fish protein hydrolysates produced using endogenous enzymes from fish processing wastes (Sc. No. 20101)

2013-2016

PI - Dr. R. Jeya Shakila
Co-PI – Dr. G. Jeyasekaran
Mrs. R. Shalini

39.98 lakh

DST, New Dlehi

2.

Niche Area of Excellence in Fish Safety and Quality Assurance

2014-2017

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila, Dr. D. Sukumar, Dr. K. Karal Marx, Dr. T. Anand

305.6 lakh

ICAR, New Delhi

3.

Development of database for Indian seafood safety and traceablity based on AFLP markers” (Sc. No. 39060)

2013-2015

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila, Dr. D. Sukumar

31.45 lakh

MoFPI, New Delhi

4.

Impact of heat processing methods on the health beneficial omega 3 fatty acids of sardines (Sc. No. 30011)

2013-2015

PI - Mrs. R. Shalini Co-PI - Dr. R. Jeya Shakila

2.10 lakh

TANUVAS Corpus Fund

5.

Self financing Scheme on Fish Quality Analysis (Sc.No. 45003)

2012 onwards

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila

14.72 lakh

TANUVAS/TNFU

                       
 Completed Projects                                     :


Sl.
No.

Title of the Project

Year

PI & Co- PI
of the Project

Funds
(in Rs)

Funding Agency

1.

Collagen and gelatin films from fish processing wastes and their functional properties (Sc. No. 39036)

2009-2012

PI - Dr. R. Jeya Shakila
Co-PI – Dr. G. Jeyasekaran, Dr. D. Sukumar

36.62 lakh

DBT, New Delhi

2.

Establishment of chemical residues monitoring laboratory for fish in Tamil Nadu (Sc.No. 39055)

2014

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila

140 lakh

NADP, Chennai

3.

Establishment of Seafood Knowledge highway to improve health, combat malnutrition and enhance income for fishers (Sc. No. 39054)

2014

PI – Dr. S.A. Shanmugam
Co-PI – Dr. R. Jeya Shakila,

199 lakh

NADP, Chennai

4.

Quality Monitoring and Certification Center for Fishery Products

2013

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila, Dr. D. Sukumar

20.00 lakh

Part II Scheme

5.

Messenger RNA based assay for RT-PCR detection of viable Salmonella and Vibrio cholera from fresh and processed finfish and shellfish” (Sc. No. 39043)

2011-2014

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila, Dr. D. Sukumar

19.44 lakh

DBT, New Delhi

6.

Export oriented marine value chain for farmed seafood production using Cobia (Rachycentron canadum) through rural entrepreneurship (Sc. No. 42022)

2008-2013

PI – Dr. N. Felix
Co-PI – Dr. R. Jeya Shakila,

152.91 lakh

ICAR, NAIP, New Delhi

7.

Development of Multiplex PCR for the simultaneous detection of bacterial pathogens Salmonella, Vibrio chlolerae and E. coli in fish and fishery products (Sc. No. 39027)

2008-2011

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila, Dr. D. Sukumar

42.80 lakh

DBT, New Delhi

8.

Antibacterial effect of food spices and their essential oils against pathogenic microorganisms associated with vacuum packaged fish (Sc. No. 40023)

2004-2007

PI – Dr. R. Jeya Shakila
Co-PI. Dr. G. Jeyasekaran, Dr. K. Ratna Kumar

9.93 lakh

CSIR, New Delhi

9.

Development of seafood products using cook-chill technology for womenfolk (Sc. No. 39014)

2005-2007

PI – Dr. R. Jeya Shakila
Co-PI-  Dr. D. Sukumar

11.10 lakh

DBT, New Delhi

10

Impact of antibiotic residues in farmed shrimps and their stability during storage and processing (Sc. No. 39008)

2003-2006

PI – Dr. R. Jeya Shakila
Co-PI. Dr. G. Jeyasekaran, Dr.G. Indra Jasmine

17.88 lakh

DST, New Delhi

11.

Dry ice as an additional chilling medium along with water ice for fresh fish preservation and packaging” (Sc. No. 42012)

2002-2005

PI – Dr. G. Jeyasekaran
Co-PI – Dr. R. Jeya Shakila, Dr. D. Sukumar

24.71 lakh

ICAR, New Delhi

12.

Biogenic amine contents in fish and fishery products (Sc. No. 42008)

2000 – 2003

PI – Dr. R. Jeya Shakila
Co-PI. Dr. G. Jeyasekaran

8.10 lakh

ICAR, New Delhi

13.

Experimental studies on Improved methods of Fish Drying and Packaging (Sc. No. 35016)

1998-1999

PI – Dr. R. Jeya Shakila

1.85 lakh

Univ. Plan Scheme

Research publications:

  • Sumathi G., G. Jeyasekaran; R. Jeya Shakila, B. Sivaraman, U. Manimaran, D. Sukumar, and G. Arunkumar, 2015. Molecular identification of grouper species using PCR-RFLP technique. Food Control. 51 : 300 - 306
  • R. Jeya Shakila *, F. Parthiban, G. Jeyasekaran and R. Shalini, 2014. Antioxidative properties of squid protein hydrolysates prepared using seer fish visceral enzymes incomparison with commercial enzymes. Aquatic Food Products Technology. Manuscript ID WAFP-2014-0119.R1
  • Jeevithan E, R. Jeya Shakila, Varatharajakumar A, Jeyasekaran G  and Sukumar D. 2013. Physico-functional and mechanical properties of chitosan and calcium salts incorporated fish gelatin scaffolds. Int. J. Biol. Macromolecules. 60:262-267
  • R. Jeya Shakila, B Edwin Raj and N Felix. 2013. Sensory, biochemical and microbial qualities of canned farmed cobia processed with Indian spice masala mix. Journal of Aquatic Food Product Technology. DOI: 10.1080/10498850.2013.775210
  • R. Jeya Shakila, E. Jeevithan, A. Varatharajakumar, G. Jeyasekaran, D. Sukumar. 2012.  Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films. Food Chemistry. 135: 2260-2267
  • R. Jeya Shakila, B Edwin Raj and N Felix. 2012. Quality changes of farmed cobia steaks held in cold stores (-18oC). Int. J. Food Sci and Technol. DOI: 10.1111/J.1365-2621.2012.03119.x
  • R. Jeya Shakila, E. Jeevithan, A. Varatharajakumar, G. Jeyasekaran, D. Sukumar. 2012.  Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin. LWT - Food Science and Technology 48: 30-36
  • R Jeya Shakila, B Edwin Raj and N Felix. 2012. Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage. Food Science and Technology International. 18(3) 1–9. DOI: 10.1177/1082013211415177
  • Reddy, A.D., Jeyasekaran, G., R. Jeya Shakila., 2011. Effect of processing treatments on the white spot syndrome virus DNA in farmed shrimps (Penaeus monodon). Lett. Appl. Microbiol., 52:393-398.
  • R . Jeya Shakila,.., Saravanakumar, R., Vyla, S.A.P. and Jeyasekaran, G. 2007. An improved microbial assay for the detection of chloramphenicol residues in shrimp tissues. Innovative Food Science and Emerging Technologies. 8: 515-518
  • Jeya Shakila, R., Aunto Princy Vyla, S., Saravana Kumar, R., Jeyasekaran, G. and Indra Jasmine, G. 2006. Stability of chloramphenicol residues in shrimps subjected to heat processing treatments. Food Microbiol. 23: 47-51