Dr. Jeya Shakila Robinson
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Dr. Jeya Shakila Robinson

Associate Professor
Tamil Nadu Fisheries University, India

Highest Degree
Ph.D. in Food Sciences from Mysore University, India

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Biography

Dr. Jeya Shakila Robinson is currently working as Associate Professor at Department of Fish Quality Assurance & Management, Fisheries College & Research Institute, Tamil Nadu Fisheries University, India. She has obtained her Ph.D. in Food Sciences from Mysore University, India. Previously she was appointed as Assistant Director of Fisheries State Fisheries Department Govt. of Tamil Nadu, Chennai, Assistant Professor and Associate Professor at Fisheries College and Research Institute, India. Dr. Jeya received number of honors includes Best Researcher Award from Tamil Nadu Agricultural Forum, Coimbatore, Best Research Paper Award in JFST Journal, Young Scientist Award from Dr. Hiralal Chaudhury Fisheries Foundation, Young Women Scientist award Science City, Govt. of Tamil Nadu, Best Research Paper award from Indian Convention for Food Science and Technology. She has completed 11 research projects and currently working on 4 research projects. Her research priority areas includes Bioactive Peptides (antiarthritic, antiageing, antioxidative, antimicrobial) from Fish Collagen Hydrolysates and Fish Muscle Protein Hydrolysates, Stability of Omega-3 Fatty Acids during different Heat Processing Treatments, Spoilage quality index for Iced and Frozen Octopus, LC-MS analysis of Antibiotic and Pesticide Residues in Sea Foods, AFLP and RFLP markers for Fish Species Authentication, Multiplex PCR for Bacterial Pathogens detection in Sea Foods. She is member of Professional Fisheries Graduates of India, Mumbai, Asian Fisheries Society, Indian Branch, Mangalore, Association of Food Scientists and Technologists, Mysore, Association of Microbiologists of India, New Delhi, Society of Fisheries Technologists, Cochin, and Board of Studies (Fisheries Faculty), Tanuvas. She has published 5 books, 81 research papers in national and international journals, 60 research paper presentations in seminar and symposium, 3 practical manual, and 8 training manuals contributed as author/co-author. She is also serving as reviewer for International Journal of Biological Macromolecules, Food Chemistry, LWT-Food Science and Technology, Journal of Food Science and Technology (Mysore), India, Aquatic Food Products Technology, USA, Journal of Food Processing and Technology, Journal of Food, and Journal of Food Engineering.

Area of Interest:

Animal and Veterinary Sciences
100%
Fish Processing
62%
Fish Nutrition
90%
Food Science and Technology
75%
Fish Biology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Sumathi G., G. Jeyasekaran, R.J. 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.
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  2. Jeevithan, E., R.J. Shakila, A. Varatharajakumar, G. Jeyasekaran and D. Sukumar, 2014. Effect of protein and sorbitol concentrations on the properties of fish gelatin films. Am. J. Adv. Food Sci. Technol., 2: 1-11.
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  3. Hussain, I.A., G. Jeyasekaran, R.J. Shakila, K.T. Raj and E. Jeevithan, 2014. Detection of hemolytic strains of Aeromonas hydrophila and A. sobria along with other Aeromonas spp. from fish and fishery products by multiplex PCR. J. Food Sci. Technol., 51: 401-407.
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  4. Shakila, R.J., B.R. Edwin and N. Felix, 2013. Sensory, biochemical and microbial qualities of canned farmed cobia processed with Indian spice masala mix. J. Aquat. Food Prod. Technol., 24: 330-339.
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  5. Jeevithan, E., R.J. Shakila, A. Varatharajakumar, G. Jeyasekaran and D. Sukumar, 2013. Physico-functional and mechanical properties of chitosan and calcium salts incorporated fish gelatin scaffolds. Int. J. Biol. Macromol., 60: 262-267.
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  6. Hussain, I.A., G. Jeyasekaran, R.J. Shakila, K.T. Raj and E. Jeevithan, 2013. Prevalence of hemolytic and enterotoxigenic Aeromonas spp. in healthy and diseased freshwater food fishes as assessed by Multiplex PCR. Am. J. Adv. Food Sci. Technol., 1: 70-85.
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  7. Shakila, R.J., E. Jeevithan, A. Varatharajakumar, G. Jeyasekaran and D. Sukumar, 2012. Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin. LWT Food Sci. Technol., 48: 30-36.
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  8. Shakila, R.J., B.R. Edwin and N. Felix, 2012. Quality changes of farmed cobia steaks held in cold stores (-18oC). Int. J. Food Sci. Technol., 47: 2429-2435.
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  9. Shakila, R.J., B.R. Edwin 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 Sci. Technol. Int., 18: 261-269.
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  10. Shakila, R.J. E. Jeevithan, A. Varatharajakumar, G. Jeyasekaran and D. Sukumar, 2012. Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films. Food Chem., 135: 2260-2267.
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  11. Thirumalai, R.K., G. Jeyasekaran, R.J. Shakila, A.J. Thangarani and D. Sukumar, 2011. Multiplex polymerase chain reaction assay for the detection of Salmonella enterica serovars in shrimps in 4 h. J. Bacteriol. Res., 3: 56-62.
  12. Reddy, A.D., G. Jeyasekaran and R.J. Shakila, 2011. White spot syndrome virus (WSSV) transmission risk through infected cooked shrimp products assessed by polymerase chain reaction (PCR) and bioinoculation studies. Cont. J. Fish. Aquat. Sci., 5: 16-23.
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  13. Reddy, A.D., G. Jeyasekaran and R.J. Shakila, 2011. Effect of processing treatments on the white spot syndrome virus DNA in farmed shrimps (Penaeus monodon). Lett. Appl. Microbiol., 52: 393-398.
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  14. Muralidharan, N., R.J. Shakila, D. Sukumar and G. Jeyasekaran, 2011. Skin, bone and muscle collagen extraction from the trash fish, Leather Jacket (Odonus niger) and their characterization. J. Food Sci. Technol., 50: 1106-1113.
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  15. Jeyasekaran, G., K.R. Thirumalai, R.J. Shakila, A.J. Thangarani, S. Karthika and M. Luci, 2011. Simultaneous detection of Staphylococcus aureus enterotoxin C-producing strains from clinical and environmental samples by multiplex PCR assay. Ann. Microbiol., 61: 585-590.
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  16. Jeyasekaran, G., K.R. Thirumalai, R.J. Shakila, A.J. Thangarani and D. Sukumar, 2011. Multiplex polymerase chain reaction-based assay for the specific detection of toxin producing Vibrio cholerae in fish and fishery products. Appl. Microbiol. Biotechnol., 90: 1111-1118.
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  17. Jeyasekaran, G., K.R. Thirumalai, R.J. Shakila, A.J. Thangarani and D. Sukumar, 2011. Multiplex PCR- An advanced test for bacterial pathogens in seafood. INFOFISH Int., 3: 43-48.
  18. Devivaraprasad R.A., G.V.S. Reddy, K.R. Thirumalai, G. Jeyasekaran and R.J. Shakila, 2011. Disease transmission risks from fish and shrimp products. Aqua. Tech., 3: 77-83.
  19. Devivaraprasad R.A., G. Jeyasekaran, R.J. Shakila, D. Sukumar, R. Arunkumar and N. Muralidharan, 2011. Biofilms in seafood processing plants. Aqua. Tech., 1: 80-86.
  20. Stephen, N.M., R.J. Shakila, G. Jeyasekaran and D. Sukumar, 2010. Effect of different types of heat processing on chemical changes in tuna. J. Food Sci. Technol., 47: 174-181.
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  21. Jeyasekaran, G., R.J. Shakila, D. Sukumar, P. Ganesan and R. Anandaraj, 2010. Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice. J. Food Sci. Technol., 47: 401-407.
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  22. Jeyasekaran, G., K.R. Thirumalai, R.J. Shakila, A.J. Thangarani, D. Sukumar and V.A.K. Jailani, 2010. Rapid detection of Salmonella enterica serovars by multiplex PCR. World J. Microbiol. Biotechnol., 27: 953-959.
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  23. Shakila, R.J., G. Jeyasekaran, A. Vijayakumar and D. Sukumar, 2009. Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3oC). Int. J. Food Sci. Technol., 44: 2120-2126.
  24. Shakila, R.J., R. Saravanakumar, E. Shanmugapriya and G. Jeyasekaran, 2008. Detection of furazolidone residues by microbial assay in thermally processed and cold stored shrimps. Aquat. Food Prod. Technol., 17: 158-172.
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  25. Jeyasekaran, G., R. Anandaraj, P. Ganesan, R.J. Shakila and D. Sukumar, 2008. Microbiological and Biochemical quality of grouper (Epinephalus chlorostigma) stored in dry ice and water ice. Int. J. Food Sci. Technol., 43: 143-155.
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  26. Sukumar, D., G. Jeyasekaran, R.J. Shakila, R. Anandaraj and P. Ganesan, 2007. Sensory, microbiological and biochemical quality of black pomfrets (Pampus niger) stored in dry ice and ice. Fishery Technol., 44: 33-42.
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  27. Shakila, R.J., R. Saravanakumar, S.A.P. Vyla and G. Jeyasekaran, 2007. An improved microbial assay for the detection of chloramphenicol residues in shrimp tissues. Innovative Food Sci. Emerg. Technol., 8: 515-518.
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  28. Jeyasekaran, G., R.J. Shakila, S. Selvaraj and K. Jayanth, 2007. Marine bacteria - an exciting resource for novel bioactive compounds. Sea Queen, 1: 6-11.
  29. hakila, R.J., R. Saravanakumar, S.A.P. Vyla, G. Jeyasekaran and G. I. Jasmine, 2006. Antagonistic activity of the gut microflora isolated from farmed tiger shrimp (Penaeus monodon). Asian Fish. Sci., 19: 247-255.
  30. Jeyasekaran, G., P. Ganesan, R.J. Shakila, K. Maheswari and D. Sukumar, 2006. Shelf-life studies in tuna (Euthynnus affinis) chunks packed with dry ice and water ice. J. Food Sci. Technol., 43: 34-37.
  31. Jeyasekaran, G., P. Ganesan, R. Anandaraj, R.J. Shakila and D. Sukumar, 2006. Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice. Food Microbiol., 23: 526-533.
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  32. Jeyasekaran, G., P. Ganesan, R. Anandaraj, R.J. Shakila and D. Sukumar, 2006. Bacteriological quality of black pomfrets (Pampus niger) preserved in dry ice and ice. Indian J. Microbiol., 46: 133-138.
  33. Jeyasekaran, G., P. Ganesan, R. Anandaraj, R.J. Shakila and D. Sukumar, 2006. Effect of pre-chilling on the shelf-life and quality of silver pomfret (Pampus argenteus) stored in dry ice and wet ice. Am. J. Food Technol. 1: 117-128.
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  34. Ganesan, P., G. Jeyasekaran, R. Anandaraj, R.J. Shakila and D. Sukumar, 2006. Efficiency of dry ice and ice combination on improving the quality and shelflife of seerfish (Scomberomorus commersonii) steaks. Asian Fish. Sci., 19: 227-246.
  35. Shakila, R.J., S.A.P. Vyla, R.S. Kumar and G. Jeyasekaran, 2005. Effect of delayed processing on the changes in histamine and other quality characteristics of three commercial canned fishes. J. Food Sci., 70: 24-29.
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  36. Shakila, R.J., S.A.P. Vyla, R. Saravanakumar and G. Jeyasekaran, 2005. Photobacterium leiognathi for bioassay of chloramphenicol residues in shrimps. Ind. J. Microbiol., 44: 273-276.
  37. Shakila, R.J., S. Vijayalakshmi and G. Jeyasekaran, 2005. Effect of vacuum packaging on quality characteristics of seerfish (Scomberomorus commersonii) chunks during refrigerated storage. J. Food Sci. Technol., 42: 438-443.
  38. Jeyasekaran, G., R. Anandaraj, P. Ganesan, R.J. Shakila and D. Sukumar, 2005. Dry ice: An efficient chilling medium for the preservation of seafoods. Fishing Chimes, 25: 77-84.
  39. Jeyasekaran, G., K. Maheswari, P. Ganesan, R.J. Shakila and D. Sukumar, 2005. Quality changes in ice stored tropical wire netting reef cod (Epinephelus merra). J. Food Process. Preserv. 29: 165-182.
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  40. Ganesan, P., G. Jeyasekaran, K. Maheswari, R.J. Shakila and D. Sukumar, 2005. Quality evaluation in chilled cuttlefish (Sepia pharaonis) fillets. J. Aqua. Food Prod. Technol., 14: 37-50.
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  41. Jeyasekaran, G., P. Ganesan, R.J. Shakila, K. Maheswari and D. Sukumar, 2004. Dry ice as a novel chilling medium along with water ice for short-term preservation of fish Emperor breams, lethrinus (Lethrinus miniatus). Innovative Food Sci. Emerging Technol., 5: 485-493.
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  42. Jeyasekaran, G., P. Ganesan, K. Maheswari, R.J. Shakila and D. Sukumar, 2004. Effect of delayed icing on the microbiological quality of tropical fish: barracudas (Sphyraena barracuda). J. Food Sci., 69: 197-200.
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  43. Jeyasekaran, G., K. Maheswari, R.J. Shakila, P. Ganesan and R. Lakshmanan, 2004. Bacterial quality of vacuum packed tuna (Euthynnus affinis) chunks stored under abused refrigerated temperatures. Asian Fish. Sci., 17: 217-227.
  44. Jeyasekaran, G. and R.J. Shakila, 2004. Diagnostic tools for shrimp viral diseases. Aqua Int., 12: 31-34.
  45. Edwin, S., G. Jeyasekaran, R.J. Shakila and C. Anand, 2004. Sanitary status of Thoothukudi Fishing Harbour of Tamil Nadu. J. Food Sci. Technol., 41: 106-112.
  46. Antony, M.M., G. Jeyasekaran and R.J. Shakila, 2004. Quality of shrimps landed in different fish landing centers of Tuticorin, Tamil Nadu. Fish. Technol., 41: 127-132.
  47. Shakila, R.J., K. Vijayalakshmi and G. Jeyasekaran, 2003. Effect of delayed salting and drying on histamine and volatile amine formation in sardines (Sardinella gibbosa). Proc. National Semin Mar. Diversity sour. Food Med., 3: 64-71.
  48. Shakila, R.J., K. Vijayalakshmi and G. Jeyasekaran, 2003. Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature. Food Chem., 82: 347-352.
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  49. Shakila, R.J., K. Vijayalakshmi and G. Jeyasekaran, 2003. Changes in amine-forming bacteria and histamine in yellowfin tuna (Thunnus albacares) through the smoking process. J. Aquat. Food Prod. Technol., 12: 43-56.
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  50. Shakila, R.J. , S.A.P. Vyla, R.S. Kumar, G. Jeyasekaran and G.I. Jasmine, 2003. Stability of chloramphenicol residues in shrimps subjected to heat processing treatments. Food Microbiol., 23: 47-51.
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  51. Selvaraj, S., G. Jeyasekaran and R.J. Shakila, 2003. Gel ice - a novel-chilling medium for seafood industries. Ind. Food Ind., 22: 53-55.
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  52. Sasi. M., G. Jeyasekaran, S.A. Shanmugam and R.J. Shakila, 2003. Evaluation of quality of seer fish (Scomberomorus commersonii) stored in dry ice (solid carbon dioxide). J. Aquat. Food Prod. Technol., 12: 61-72.
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  53. Jeyasekaran, G., S. Selvaraj, R.J. Shakila and K. Jayanth, 2003. Putative probiotic marine bacteria for aquaculture systems. Fish Farmer Int., 26: 46-48.
  54. Jeyasekaran, G. and R.J. Shakila, R., 2003. Occurrence of biogenic amine forming bacteria in cured fishery products of Thoothukkudi region of Tamil Nadu, India. Asian Fisheries Sci. 16: 195-202.
  55. Shakila, R.J., R. Lakshmanan and G. Jeyasekaran, 2002. Incidence of amine forming bacteria in the commercial fish samples of Tuticorin region. Ind. J. Microbiol., 42: 147-150.
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  56. Shakila, R.J. and T.S. Vasundhara, 2002. Formation of histamine and other biogenic amine formation during storage of freshwater fish chunks. Asian Fish. Sci., 15: 23-28.
  57. Selvaraj, S., R.J. Shakila and G. Jeyasekaran, 2002. Antibiotic residues in shrimp. Fish Farmer Int., 16: 28-30.
  58. Sasi, M., G. Jeyasekaran, S.A. Shanmugam and R.J. Shakila, 2002. Effect of dry ice in preserving the fresh shrimps (Penaeus semisulcatus). Ind. J. Fish, 49: 397-403.
  59. Lakshmanan, R., R.J. Shakila and G. Jeyasekaran, 2002. Survivial of amine forming bacteria during the ice storage of fish and shrimp. Food. Microbiol., 19: 617-625.
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  60. Jeyasekaran, G., R.J. Shakila and V. Sundararaj, 2002. Opportunities in Fish processing. Indian Food Ind. J., 21: 40-42.
  61. Jayanth, K., G. Jeyasekaran, R.J. Shakila and S.A. Shanmugam, 2002. Isolation of marine bacteria inhibitory to shrimp bacterial pathogens. Ind. J. Fish., 49: 235-239.
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  62. Jayanth, K., G. Jeyasekaran and R.J. Shakila, 2002. Isolation of marine bacteria, antagonistic to human pathogens. Ind. J. Mar. Sci. 31: 39-44.
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  63. Antony, M.M., G. Jeyasekaran, R.J. Shakila and S.A. Shanmugum, 2002. Biochemical quality of raw shrimps processed in seafood processing plants located in Tuticorin region of Tamil Nadu India. J. Food Sci. Technol., 39: 698-701.
  64. Antony, M.M., G. Jeyasekaran, R.J. Shakila and S.A. Shanmugam, 2002. Microbiological quality of raw shrimps processed in seafood processing plants of Tuticorin, Tamil Nadu, India. Asian Fish. Sci., 15: 305-314.
  65. Anand, C., G. Jeyasekaran, R.J. Shakila and S. Edwin, 2002. Bacteriological quality of seafoods landed in Tuticorin fishing harbour of Tamil Nadu. India. J. Food Sci. Tech., 39: 694-697.
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  66. Shakila, R.J., T.S. Vasundhara and K.V. Kumudavally, 2001. A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products. J. Food Chem., 75: 255-259.
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  67. Shakila, R.J., G. Jeyasekaran and V. Sundararaj, 2001. Developments in fish processing technology and export potential for fish and fishery products. Seafood Export J., 32: 19-23.
  68. Shakila, R.J., G. Jeyasekaran and R. Lakshmanan, 2001. Biogenic amines as quality indicators in fish and fishery products. INFOFISH Int., 4: 56-61.
  69. Shakila, R.J. and T.S. Vasundhara, 2001. Biogenic amines content in fresh, canned and salt-dried fishery products of India. Fish. Technol., 38: 92-96.
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  70. Shakila, R.J. and T.S. Vasundhara, 2001. Biogenic amine formation in salt dried mackerel and sardine. Ind. J. Fish., 48: 93-97.
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  71. Selvaraj, S., R.J. Shakila and G. Jeyasekaran, 2001. Liquid smoke - A safer method of fish smoking. Seafood Export J., 32: 16-17.
  72. Patil, R., G. Jeyasekaran, S.A. Shanmugam and R.J. Shakila, 2001. Control of bacterial pathogens, associated with fish diseases, by antagonistic marine actinomycetes isolated from marine sediments. Ind. J. Mar. Sci., 30: 264-267.
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  73. Lakshmanan, R., R.J. Shakila and G. Jeyasekaran, 2001. Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa) Food. Res. Int., 35: 541-546.
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  74. Jayanth, K., G. Jeyasekaran and R.J. Shakila, 2001. Biocontrol of fish bacterial pathogens by the antagonistic bacteria isolated from the coastal waters of Gulf of Mannar, India. Bull. Eur. Assoc. Fish. Pathol., 21: 12-18.
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  75. Sasi, M., G. Jeyasekaran, S.A.Shanmugam and R.J. Shakila, 2000. Chilling of fresh fish in wet and dry ice. Asian Fish. Sci., 13: 375-382.