A5103047371- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Phosphorus and nutrient management
- Soil and Water Nutrient Dynamics
- Animal Nutrition and Physiology
- Probiotics and Fermented Foods
- Identification and Quantification in Food
- Soil Carbon and Nitrogen Dynamics
- Milk Quality and Mastitis in Dairy Cows
- Essential Oils and Antimicrobial Activity
- Culinary Culture and Tourism
- Food Quality and Safety Studies
- Banana Cultivation and Research
- Protein Hydrolysis and Bioactive Peptides
- Peroxisome Proliferator-Activated Receptors
- Metabolomics and Mass Spectrometry Studies
- Biochemical Analysis and Sensing Techniques
- Gut microbiota and health
- Fatty Acid Research and Health
- Constructed Wetlands for Wastewater Treatment
- Plant Ecology and Soil Science
Chinese Academy of Agricultural Sciences
2014-2024
Lanzhou Institute of Husbandry and Pharmaceutical Sciences
2020-2024
Ministry of Agriculture and Rural Affairs
2023
Animal Science Research Institute
2020-2022
Institute of Agricultural Resources and Regional Planning
2014-2016
The changes in quality indices (pH, acidity, protein, fat, and lactose) of yak, cattle-yak, cow milk were analyzed during cold storage at 4 °C. effects time on volatile compounds three kinds raw compared the potential associated with deterioration screened by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) principal component analysis (PCA). During whole refrigeration process, yak showed more obvious pH acidity than cattle-yak milk, change was significant later stage (p <...
This study examined the difference in volatile flavor characteristics among four different local breeds of chicken by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate analysis. In total, 65 organic compounds (VOCs) were identified (17 aldehydes, 12 alcohols, 7 ketones, 5 esters, 2 acids, and 22 unidentified, i.e., 26.15% 18.46% 10.77% 7.69% 3.08% 33.84% unidentified), which 43 annotated. The meats from exhibited good separation topographic plots,...
Dongxiang tribute sheep have a history of use in food dishes such as "Dongxiang Handgrip," which dates back hundreds years and is favorite halal northwestern China. However, little known about the mutton quality characteristics sheep. Here, we measured sensory characteristics, nutritional quality, flavor substances to comprehensively evaluate these The qualities tribute, Tibetan, Ujumqin, Hu were evaluated by membership function. Subsequently, volatile components samples from 30 detected via...
Traditional fermented yak milk has immense cultural and nutritional significance for Tibetan herders. In this study, we investigated the microbial community structure flavour compounds in traditional from three distinct regions of Gannan to explore relationship between composition compounds. The findings revealed significant variations bacterial microbiota among samples regions. dominant species identified were Streptococcus salivarius subsp. Thermophilus, Lactobacillus helveticus,...
Sufficient soil phosphorus (P) content is essential for achieving optimal crop yields, but accumulation of P in the due to excessive applications can cause a risk loss and contribute eutrophication surface waters. Determination critical value fundamental making appropriate fertilization recommendations ensure safety both environment production. In this study, agronomic environmental levels were determined by using linear-linear linear-plateau models, two segment linear model, maize (Zea mays...
This study investigates the effects of breeds, feeding methods, and parts on volatile flavor yak meat. Gas chromatography–ion mobility spectrometry (GC-IMS) multivariate analysis were used to analyze organic components (VOCs) in meat from various sources. A total 71 compounds identified, 53 which annotated based GC-IMS database. These include 20 alcohols, 16 ketones, 10 aldehydes, four alkenes, one ester, acid, furan. Using VOC fingerprinting analysis, meats different sources distinctly...
Frozen storage can delay mutton meat spoilage to the maximum extent, prolonging its shelf life. In this experiment, refrigerated for 24 h was used as control group and that stored at −18°C experimental explore effects of frozen 90 days on FA, AA, VOC mutton. The results showed changed significantly during storage. PUFA n-3 FA contents were highest 3 freezing (54.92 15.28 mg/100 g, respectively). AA higher in than group, Glu whole period, ranging from 2.94% 3.28%, value 3rd day. total, 38...
Beef is rich in amino acids and vitamin B6, carnitine, potassium, protein, other nutrients. It can improve the body’s ability to resist disease especially suitable for growth, development, postoperation postrehabilitation care. Under such circumstances, demand beef consumption various countries continues grow steadily. At present, domestic prices continue rise, supply insufficient. In addition, fresh easy be infected with microorganisms process of cold storage, which makes deteriorated....
This study examined the difference in volatile flavor characteristics among four different local chickens by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). In total, 65 organic compounds (VOCs) were identified, of which 43 annotated, including 17 aldehydes, 12 ketones, 7 alcohols, 5 esters, and 2 acids. The chicken meats from breeds exhibited good separation topographic plots, VOC fingerprinting, multivariate analysis. Meanwhile, 20 components, with variable importance...