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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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Subject: Fisheries × Author: Femeena Hassan × Author: KAU × End date: 1994 ×
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    ThesisItemOpen Access
    Studies on texture and collagen content of commercially important tropical fishes
    (Department of Processing Technology, College of Fisheries, Panangad, 1991) Femeena Hassan; KAU; Sajan George
    Stroma proteins refer to slightly soluble proteins which are obtained after removing water and salt, soluble proteins in the muscle. The main constituent of stroma protein is collagen. The role of collagen in contributing to the texture and gaping of fish fillets has been studied using six commercially important fish species of India VIZ. sardine (SardineIla lonqiceps) ,mackeral ( RastralIiger kanaqurta ) , tilapia ( Oreochromis mossambicus ) , common carp (Cyprinus carpio), tuna (Euthynnus affinis) and shark (Scoliodon sorrakowah). The texture of raw fish meat was found to be influenced by the content of collagen in fish muscle. A significant correlation (P > 0.05) was obtained between soluble, insoluble and total collagen contents, and toughness of raw meat, as determined by sensory evaluation and two types of texturometers. Significant correlation was also obtained between actomyosin content and toughness of raw meat, determined either by subjective or objective methods (P > 0.05), but not to the extent of soluble or total collagen. In the case of cooked meat , although a significant correlation (P> 0.05 ) was obtained between actomysin content and cooked meat toughness ,no such correlation could be established between collagen content and cooked meat toughness. Stroma proteins seem to be important in deciding the texture of raw meat, whereas, In the case, of cooked meat, myofibrillar proteins are probably involved. The gaping phenomenon was studied in frozen fillets stored for a period of three months. A slight increase in gaping was noticed during storage period. However, this was not found to be statistically significant. Further studies have to be carried out to get a clear cut idea about the influence of collagen on gaping phenomenon in frozen stored fish. The two types of texturometers fabricated, spring - operated and weight - operated, were found suitable for assessing the toughness of raw fish meat, but not. Cooked meat.