A5024347422- Meat and Animal Product Quality
- Plant tissue culture and regeneration
- Calpain Protease Function and Regulation
- Food Quality and Safety Studies
- Seed Germination and Physiology
- Protein Hydrolysis and Bioactive Peptides
- Plant Reproductive Biology
- Advanced Chemical Sensor Technologies
- Bee Products Chemical Analysis
- Turfgrass Adaptation and Management
- Animal Nutrition and Physiology
- Biochemical effects in animals
- Healthcare and Venom Research
- Muscle metabolism and nutrition
- Aquaculture Nutrition and Growth
- Identification and Quantification in Food
- Adipose Tissue and Metabolism
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Freezing and Crystallization Processes
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Metabolomics and Mass Spectrometry Studies
- Power Systems and Technologies
- Plant Genetic and Mutation Studies
Chinese Academy of Agricultural Sciences
2015-2024
Ministry of Agriculture and Rural Affairs
2020-2024
Institute of Food Science and Technology
2017-2024
Institute of Agro-Products Processing Science and Technology
2015-2024
Wuhan Polytechnic University
2022-2024
Hainan Provincial Academy of Agricultural Sciences
2023
Guizhou Education University
2021
Nantong University
2013
Ministry of Education of the People's Republic of China
2008-2012
Nantong Science and Technology Bureau
2009-2012
To investigate the effects of conformational changes and thermal degradation myofibrillar protein (MP), sarcoplasmic (SP), collagen (CO) on binding ability for aroma compounds during heating. Using SDS-PAGE, HPLC, LC–MS/MS, a consistent rise in total concentration peptides free amino acids formed by proteins was observed. The surface hydrophobicity, sulfhydryl content, particle size, secondary structure content changed significantly over time. Furthermore, determined gas chromatography–mass...
Chicken fat, due to its rich fatty acids (FAs), is more prone lipid oxidation and the production of volatile compounds. The aim present study was investigate oxidative characteristics flavor changes saturated (SFF) unsaturated fat fractions (USFF) from chicken induced by heating (140 °C at 70 rpm min-1 for 1 h 2 h: SFF1, USFF1, SFF2 USFF2). FAs compounds were analyzed gas chromatography-mass spectrometry (GC-MS) two-dimensional chromatography time flight mass (GC × GC-ToFMS), respectively....
Tibetan pork has been favored for its unique aromas, which originate from chemical reactions between characteristic precursors in cooking. The (e.g., fatty acids, free amino reducing sugars, and thiamine) of ((semi-) range) different regions China, comprising Tibet, Sichuan, Qinghai Yunnan, commercial (indoor reared), were compared this study. was characterized by higher ω-3 polyunsaturated acids (i.e., C18:3n3), essential valine, leucine, isoleucine), aromatic phenylalanine)...
To evaluate the effects of dietary supplementation with succinic acid on growth performance, flesh quality, glucose, and lipid metabolism Nile tilapia (
Low-voltage electrostatic fields (LVEF) are recognized as a new technology that can improve the quality of frozen meat. To determine extent to which LVEF assistance affects pork for long-term storage, was and stored at −18 −38 °C up 5 months. Water-holding capacity, muscle microstructure, protein properties were investigated after months storage with without assistance. In comparison traditional treatment inhibited water migration during thawing. As result, thawing losses reduced by 15.97%...
Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating on some eating quality indicators, protein degradation and ultrastructure pork muscle fibres their correlations.Cooking loss (CL) increased gradually (P < 0.05) with increasing temperature. Warner-Bratzler shear force (WBSF) in two separate phases from 25 50 °C again 60 100 0.05), a steady phase > 0.05); conversely, significant increase pH occurred between °C. Strong...
The objective of the study was to investigate in vitro degradation myofibrils by caspase-3 or -6. Myofibrillar proteins prepared from beef skeletal muscle were incubated with -6 at 30 °C for 2 12 h, and subsequently, protein detected. Results showed that reproduced patterns titin nebulin observed during normal postmortem (PM) aging; however, they only 28 kDa fragment derived troponin-T. Caspase-3 induced minor desmin. However, caspase-6 caused increasing desmin extended incubation time...