Dr. Amjad Khansaheb Balange
Principal Scientist
Fish Processing Technology Division
PhD.
+91 22 26361446 | Extn: (O)
Research Interests
- Value added fish products development
- Fish waste utilization
- Seafood chemistry
- Utilization of seaweeds for product development and as nutraceuticals
Research Papers
- A. K. Balange*, B. B. Nayak, H. Sanath Kumar, Martin Xavier and R. P. Deepitha (2020). Use of natural additives for improving quality and stability of fish and fish products. J. Exp. Zool. India Vol. 23, Supplement 1, pp. 827-832,
- Tran Hong Quana, Soottawat Benjakul,Thanasak Sae-leaw, Amjad Khansaheb Balange, Sajid Maqsood (2019). Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications. Trends in Food Science & Technology. 91: 507-517
- Raushan Kumar, Martin Xavier*, Manjusha Lekshmi, Vignaesh Dhanabalan, Madonna Thachil, Amjad Balange, VenkateshwarluGudipati (2018) Development of functional extruded snacks by utilizing Paste shrimp (Acetes spp.): Process optimization and quality evaluation. Journal of the Science of Food and Agriculture 98(6), 2393-2401 (doi.org/10.1002/jsfa.8731).
- Chongtham Baru Singh, K.A. Martin Xavier,GeetanjaliDeshmukhe, VenkateshwarluGudipati, Snehal S. Shitole, Amjad K. Balange (2018) “Fortification of extruded product with brown seaweed (Sargassum tenerrimum) and its process optimization by response surface methodology” Waste and Biomass Valorization.9 (5): 755–764 (DOI: 10.1007/s12649-017-9831-2).
- Utkarsha Keer, Hina Alim, Martin Xavier and A.K. Balange*(2018) Quality changes during ice storage of Acetes species International Journal of Current Microbiology and Applied Sciences 7 (1): 2063-2071.
- Raushan Kumar, K.A. Martin Xavier, Manjusha Lekshmi, Amjad K. Balange and Venkateshwarlu Gudipati (2018) Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality Carbohydrate Polymers194: 267–273https://doi.org/10.1016/j.carbpol.2018.04.050 (NASS-10.82)
- Md. Aman Hassan, Deepitha Raghuvaran, K. A. Martin Xavier, Subodh Gupta, Binaya Bhusan Nayak and Amjad Khansaheb Balange (2018) “Evaluation of the properties of spray dried visceral protein hydrolysate from Pangasianodon hypophthalmus (Sauvage, 1978) extracted by enzymatic and chemical methods” Waste and biomass valorization DOI: 10.1007/s12649-018-0302-1(NASS-7.33)
- Bhargavi Priyadarshini, Martin Xavier, Binaya Bhusan Nayak, Tony Apang & Amjad Khansaheb Balange (2018) Quality characteristics of tilapia surimi: Effect of single washing cycle and different washing media, Journal of Aquatic Food Product Technology, 27(5): 643-655. DOI: 10.1080/10498850.2018.1469558 (NASS-6.65)
- Hina Alim, K.A. Martin Xavier, S.S. Gangan and Amjad K. Balange* (2018) Development of Fish Chakli from Pangasius mince and Its storage study Journal of Indian Fisheries Association 10:254-259
- K.A. Martin Xavier, Hauzoukim, K. Nagalakshmi, Amjad K. Balange, M.K.Chouksey and G. Venkateshwarlu (2017) Functionality of chitosan in batter formulations and its effect on physicochemical quality parameters of enrobed fish sticks Carbohydrate polymers 127:189-194 (NASS-10.811).
- Vignaesh Dhanabalan, Martin Xavier, NagalakshmiKannuchamy, Kurukkan Kunnath Asha, Chongtham Baru Singh, Amjad Balange (2017). Effect of different processing conditions on degree of hydrolysis, ACE inhibition and antioxidant activities of protein hydrolysate from Acetes indicus. Environmental Science and Pollution Research24(26), 21222-21232 (DOI: 10.1007/s11356-017-9671-4)
- Bhargavi Priyadarshini, K.A. Martin Xavier, Binaya Bhusan Nayak, Kandan Dhanapal, Amjad Khansaheb Balange (2017) Instrumental quality attributes of single washed surimi gels of Tilapia: Effect of different washing media. LWT - Food Science and Technology 86: 385-392 (https://doi.org/10.1016/j.lwt.2017.08.022).
- G. Praveen Kumar, K.A Martin Xavier, B.B. Nayak, H. Sanath Kumar, G. Venkateshwarlu, Amjad Balange*(2017) Effect of different drying methods on the quality characteristics of Pangasius hypophthalmus International Journal of Current Microbiology and Applied Sciences6 (10) : 184-195.
- Balange A K, K.A. Martin Xavier, Sanath Kumar, Nayak B B & Venkateshwarlu G (2017) Nutrient profiling of traditionally sun dried AcetesIndian Journal of Fisheries, 64 : 264-267 (DOI: 10.21077/ijf.2017.64.special-issue.76299-42).
- M. A. Hassan, M K. Chouksey, K.A. Martin Xavier, G. Venkateshwarlu and Amjad Balange (2017) Optimization of process for Pangasius surimi: effect of mince to water ratio on the quality of surimi.Indian Journal of Fisheries, 64 : 146-152 (DOI: 10.21077/ijf.2017.64.special-issue.76245-20)
- G. Praveen Kumar, A.K. Balange*, K.A Martin Xavier, B.B. Nayak and H. Sanath Kumar (2017) Changes in biochemical parameters of salt fermented Pangasius hypophthalmus (Sauvage, 1878) Fishery Technology 54(1): 60-65.
- Md. Aman Hassan, S.R. Senapati, K.A. Martin Xavier and Amjad K. Balange (2017) Effect of different washing cycles on the quality of Pangasius surimi Fishery Technology 54(1):51-59.
- Chongtham, Baru, NamitaKumari,Senapati, Sushree , L. Manjusha ,K. Nagalakshmi A. K. Balange, M.K. Chouksey, G. Venkateshwarlu and K.A. Martin Xavier*(2016). Sous vide processed ready-to-cook seer fish steaks: process optimization by response surface methodology and Its quality evaluationLWT - Food Science and Technology, 74: 62-69.
- NamitaKumari, Chongtham, Baru,Raushan Kumar, K. A. Martin Xavier, ManjushaLekshmi, G. Venkateshwarlu and A. K. Balange (2016). Development of Ready-To-Eat Pangasius steaks by improved Sous-vide process, Journal of Food Science and Technology, 53 (11): 4007-4013.
- Aman Hassan, Raushan Kumar, Baru Singh Chongtham, Martin Xavier K.Aand Amjad K. Balange 2016. Effect of Cryoprotectants on the quality of Pangasius hypophthalmus mince during refrigerated storage Journal ofEnvironment and Bioscience 30 (2): 283-288.
Other Publications
- Gangan SS, , Nirmale VH, Metar SY, Chogale ND, Pai R, Patil SD, Patil KD &Balange A K, (2014). Validation of Indigenous knowledge used in the management of Bivalve Fishery of South Konkan coast of Maharashtra. Journal of the Marine Biological Association of India, 56 (2): 34-42.
- SS Shitole and AK Balange (2014). Enhancement of gel strength of Surimi from Japanese threadfin bream (NemipterusjaponicusBloch, 1791) using seaweed extract. Fishery Technology51: 1-4
- Snehal S. Shitole1, Amjad K. Balange, Shardul S. Gangan and SajidMaqsood (2014). Improvement in Textural Properties of Mackerel (Rastrelligerkanagurta) Surimi by Using Seaweed (Sargassumtenerrimum) Extract as Natural Gel Enhancer. J.Meat Sci., 10(1) : 74 – 79.
- SS Patil, J M Koli, ST. Sharangdher, AK Balange and MT Sharangdher (2013). Development of Fish Pakoda from Pink perch (Nemipterusjaponicus) meat. Eco. Env. & Cons. 19(2):451-453.
- SS Shitole, AK Balange and SS Gangan (2013). Use of seaweed (Sargassumtenerrimum) extract as gel enhancer for lesser sardine (Sardinellabrachiosoma) surimi. International Aquatic Research.(Article online).
Ongoing Projects
| S. No. | Title of Project | Funding Agency | Amount | Date of sanction and Duration |
|---|---|---|---|---|
| 1 | Pilot scale demonstration of value added products from Acetes using its functional properties | Rajiv Gandhi Science & Technoly Centre Mumbai | Rs. 47.70 Lakhs | 2011-2014 (3 years) Principal Investigator |
| 2 | USE OF PHENOLIC COMPOUNDS AS CROSS-LINKERS, ANTIOXIDANT AND ANTIMICROBIAL AGENTS IN FATTY FISH SURIMI | International Foundation of Science (IFS), Switzerland | 11,900 US $ | 05/03/2012 Duration: 1 year Principal Investigator |
| 3 | Improvement of safety and quality of transglutaminase mediated restructured fish products by bioactive phenolics and terpenoids | DBT | Rs 61.00 Lakhs | Sept. 2012 Duration: 3 years Principal Investigators |
| 4 | Pilot Scale Demonstration Project on Fish Ball in Curry | Rajiv Gandhi Science & Technoly Centre Mumbai | RS. 24.54 Lakhs. | March 2011 Co-Principal Investigator |
| 6 | Biochemical characterisation and functionality of Protein from Bombay duck, Harpodon nehereus | MOFP, New Delhi | 29, 30,400/- | 3 years (2014- 2017) Co-Principal Investigator |
On going Externally funded projects
| S. No. | Title of Project | Funding Agency | Amount | Date of sanction and Duration |
|---|---|---|---|---|
| 1 | Development of Energy Efficient and Environment Protective Aquaculture Technologies for Degraded Soils | National Agricultural Higher Education Project (World-Bank funded) | 1994.80 Lakhs | 2017-2022 (Member – Core Inter-Disciplinary Team) |
| 2 | Establishment of Agri-Business Incubation (ABI) | National Agriculture Innovation Fund (NAIF) | 102 Lakhs | 2017-2021 (Co-PI) |
Institutional Projects (Completed)
- Institutional Project: CIFE-2013/3 Development of Acetes based Value Added Fish Products (Principal Investigator) Duration: 3 Years (April2013- March 2016)
- Institutional project: CIFE 2014/5 Development of fish products fortified with Aquatic nutraceuticals (Co-Principal Investigator) Duration: 3 Years (April 2014-March 2017)
- Project Code: CIFE-2016/1 Taxonomic evaluation of selected teleosts occurring in Indian waters (Co-Principal Investigator) Duration: 3 Years (April 2016-March 2019)
- Project Code: CIFE-2017/6 Effect of Extraneous Factors on Trophic Chain linked to Non-conventional Resources for Sustainable Management (Co-Principal Investigator) Duration: 3 Years (April 2017-March 2020)
Others
Significant achievements in research & development
- Developed several ready to eat value added fish products like fish ball in curry, fish sausages, fishpaneer etc.
- Improved the gel strength of dark muscle fish surimi by optimizing the concentration of plant phenolic compounds.
- Extruded snacks were developed from seaweeds by optimizing the process parameters.
- Seaweeds were successfully used for the extraction of phenolic compounds and its application as natural preservative in fish.
- Standardized the protocol for making good quality surimi from unconventional raw material like Pangasius and Tilapia fish.
- Developed Biotechnological protocols for the proper utilization of fish waste in the form of collagen, gelatin, chitin, chitosan and fish protein hydrolysate.
Awards/Honours
- Best Senior scientist Award (2019)