Dr. Martin Xavier K.A
Scientist , FRHPHM Division, Fish Processing Section
MSc, PhD, ARS (Fish Processing Technology)

+91 022 2636-1446 | Extn: 282(O)
8108288231 & 09562757676

martinxavier@cife.edu.in / martinkochery@yahoo.com

Research Interests

  • Value addition of fishery products through fortification
  • Waste utilization for nutraceutical products
  • Microplastics in fishery resources

Research Papers

  • Sandeep Shankar Pattanaik, Paramita Banerjee Sawant∗, K.A. Martin Xavier, Kiran Dube, Prem Prakash Srivastava, Vignaesh Dhanabalan, N.K. Chadha (2020) Characterization of carotenoprotein from different shrimp shell waste for possible use as supplementary nutritive feed ingredient in animal diets Aquaculture 515 (2020) 734594
  • Somu Sunder Lingam, Paramita Banerjee Sawant, N. K. Chadha, K Pani Prasad, A. P. Muralidhar, Syamala Karthireddy and K.A. Martin Xavier (2019) Duration of stunting impacts compensatory growth and carcass quality of farmed milkfish, Chanos chanos (Forsskal, 1775)" Scientific Reports (2019) 9:16747 Doi:-10.1038/s41598-019-53092-7
  • Kasturi Chattopadhyay, K.A. Martin Xavier*, Porayil Layana, Amjad Khansaheb Balange and Binaya Bhusan Nayak (2019). Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities International Journal of Biological Macromolecules 134: 1063-1069. https://doi.org/1 0.1016/j.ijbiomac.2019.05.148
  • Kasturi Chattopadhyay, K.A. Martin Xavier *, Amjad Balange, Porayil Layana and Binaya Bhusan Nayak (2019) Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage LWT - Food Science and Technology 110: 283-291. https://doi.org/10.1016/j.lwt.2019.04.081
  • Vignaesh Dhanabalan, K.A. Martin Xavier*, Lakshmi Narasimha Murthy, Kurukkan Kunnath Asha, Amjad Khansaheb Balange, Binaya Bhushan Nayak (2019) Evaluation of physicochemical and functional properties of spray dried protein hydrolysate from non-penaeid shrimp (Acetes indicus) Journal of the Science of Food and Agriculture https://doi.org/10.1002/jsfa.9992
  • Hauzoukim, K.A. Martin Xavier, Nagalakshmi Kannuchamy, Amjad K. Balange and Venkateshwarlu Gudipati (2019) Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers. Journal of Food Process Engineering 42(3): 12999-13005.. https://doi.org/10.1111/jfpe.12999
  • Mohammad Aman Hassan, Martin Xavier, Subhodh Gupta, Binaya Bhusan Nayak, and Amjad Khansaheb Balange (2019) Antioxidant properties and Instrumental quality attributes of spray dried visceral protein hydrolysate prepared by enzymatic and chemical methods" Environmental Science and Pollution Research, 26(9), 8875-8884.
  • 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 Polymers 194: 267–273 https://doi.org/10.1016/j.carbpol.2018.04.050
  • Raushan Kumar, Martin Xavier*, Manjusha Lekshmi, Vignaesh Dhanabalan, Madonna Thachil, Amjad Balange, Venkateshwarlu Gudipati (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).
  • Sahna Don, K.A. Martin Xavier, Sukham Tuni Devi, Binaya Bhusan Nayak, K. Nagalakshmi (2018) Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction LWT - Food Science and Technology 97: 295 - 301 (https://doi.org/10.1016/j.lwt.2018.07.006)
  • Sahna Don, K.A. Martin Xavier, Sukham Tuni Devi, Binaya Bhusan Nayak, K. Nagalakshmi (2018) Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction LWT - Food Science and Technology 97: 295 - 301 (https://doi.org/10.1016/j.lwt.2018.07.006)
  • 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 10 (9): 2547–2558. DOI: 10.1007/s12649-018-0302-1
  • Chongtham Baru Singh, K.A. Martin Xavier, Geetanjali Deshmukhe, Venkateshwarlu Gudipati, 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).
  • Martin Xavier, Bhargavi Priyadarshini, George Ninan, Abubacker Aliyamveetil Zynudheen, Paruthapara Thomas Mathew, Kalathil Gopalapillai Ramachandran Nair & Azhikkakath Chandy Joseph (2018) Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage, Journal of Aquatic Food Product Technology, 27:7, 859 -867. (DOI: 10.1080/10498850.2018.1504846)
  • 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.
  • K. A. Martin Xavier*, V. Geethalekshmi, Sushree Ratnamanjari Senapati, P.T. Mathew, A.C. Joseph, K.G. Ramachandran Nair (2017) “Valorization of Squid Processing Waste as Animal Feed Ingredient by Acid Ensilaging Process" Waste and Biomass Valorization 8 (6), 2009- 2015 (DOI: 10.1007/s12649-016-9764-1).
  • 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 (doi.org/10.1016/j.lwt.2017.08.022).
  • Vignaesh Dhanabalan, Martin Xavier*, Nagalakshmi Kannuchamy, 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 Research 24(26), 21222-21232 (DOI: 10.1007/s11356-017-9671-4).
  • Chongtham, Baru, Namita Kumari, 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 evaluation LWT - Food Science and Technology Volume 74: 62-69.
  • S. Vimaladevi; Satyen Kumar Panda; K.A. Martin Xavier; J. Bindu (2015) Packaging performance of organic acid incorporated chitosan films on dried anchovy (Stolephorus indicus) Carbohydrate polymers 127:189-194

Other Publications

  • Chanikya Naidu and K.A Martin Xavier (2020) “Microplastics (MPs) an emerging threat to seafood safety” MPEDA News Letter Vol. VII (11): 14 -19 February 2020
  • Kasturi Chattopadhyay, Ramakrishna Reddy and K.A Martin Xavier (2020) “Marine Polysaccharides as Bio Preservative in Sea Food Products MPEDA NEWS LETTER Vol. VII (10): 42-43 January 2020
  • Kasturi Chattopadhyay, Sanchita and K.A Martin Xavier (2020) “Chitosan- Derivative from waste to multi-application Industry” Aqua International January pp 52-55.
  • Atufa Regu, Kasturi Chattopadhyay and K.A. Martin Xavier* (2019) “Sustainability of seafood industry through value addition of discards” MPEDA NEWS LETTER Vol. VII (2): 21-24 May 2019
  • Srinu Rathlavath, Gonugodugu Praveen Kumar, Bhargavi Priyadarshini, K.A. Martin Xavier (November 2017) Strategies for value-addition of fish MPEDA Newsletter Vol. V (7) -35-38

Completed / Ongoing Projects

Institute Projects
  • Development of fish products fortified with aquatic nutraceuticals (Principal Investigator)
  • Development of Acetes based Value Added Fish Products (Co-Investigator)
  • Effect of Extraneous Factors on Trophic Chain linked to Non-conventional Resources for Sustainable Management (Co-Investigator)
  • Enhancing the utilization of non-food fish and seaweed through technology refinement and upscaling (Co-Investigator)
  • Pilot Scale Demonstration of Value added products from Surimi - RGSTC Maharashtra, India (Co-Investigator)
  • Development of Energy Efficient and Environment Protective Aquaculture Technologies for Degraded Soils- NAEHP, World Bank (Co-Investigator)
  • Improvement of safety and quality of transglutaminase mediated restructured fish products by bioactive phenolics and terpenoids- DBT New Delhi, India (Co-Investigator)

Others

Significant achievements in research & development
  • Functional sausage from Pangasius mince was developed and its techno-functional quality was improved with chitosan gel incorporation.
  • Bioactive protein hydrolysate was prepared from paste shrimp (Acetes spp.). Process parameters were optimized, functional and antioxidant properties of hydrolysate with different enzymes were studied.
  • Oil reduction in battered and breaded fishery produts were optimised with chitosan incorporation in batter medium.
  • Chitosan incorporated extruded products were developed for reduced intake of oil from ready to eat snacks.
  • Extruded snacks were developed with fishery bycatch protein powder, seaweed powder. Process parameters were optimized with RSM tool and their quality parameter studied.
  • Microplastic accumulation in selected fishes and bivalves of Mumbai coastal waters.

Awards/Honours

  • Best Teacher - CIFE Institutional Award 2019
  • Publon Global peer review award 2018
  • Publon Global peer review award 2019
  • Publication with Highest Impact factor 2018, 2019
  • Certificate of Appreciation for the extension works from Natural Resources Institute, Manitoba, Canada