A5075580268- Meat and Animal Product Quality
- Physiological and biochemical adaptations
- Aquaculture Nutrition and Growth
- Wood and Agarwood Research
- Animal Nutrition and Physiology
- Identification and Quantification in Food
- Asthma and respiratory diseases
- Cytokine Signaling Pathways and Interactions
- Genetic Mapping and Diversity in Plants and Animals
- Freezing and Crystallization Processes
- Polysaccharides Composition and Applications
- Food Industry and Aquatic Biology
- Antimicrobial Peptides and Activities
- Nanocomposite Films for Food Packaging
- Pickering emulsions and particle stabilization
- Food and Agricultural Sciences
- Proteins in Food Systems
- Food Quality and Safety Studies
- Food composition and properties
Shanghai Academy of Agricultural Sciences
2024-2025
Ministry of Agriculture and Rural Affairs
2024-2025
Shanghai Veterinary Research Institute
2025
Animal Science Research Institute
2024
State Key Laboratory of Food Science and Technology
2019-2022
Jiangnan University
2019-2022
To study the differences in meat quality and nutritional components between local Shanghai pig breeds Meishan (MS), Shawutou (SWT), Fengjing (FJ), commercial Duroc × Landrace Yorkshire (DLY) crossbred pigs, to provide data support for selection breeding of superior breeds, this selected 30 piglets each three DLY with similar birth ages weights around 25 kg, fed them same daily ration uniform components, slaughtered ten at 100 kg weight evaluation indicators (primarily intramuscular fat...
Asthma has been extensively studied in humans and animals, but the molecular mechanisms underlying asthma Meishan pigs, a breed with distinct genetic physiological characteristics, remain elusive. Understanding these could provide insights into veterinary medicine human research. We investigated pathogenesis pigs through transcriptomic metabolomic analyses of blood samples taken during autumn winter. is related to inflammation, mitochondrial oxidative phosphorylation, tricarboxylic acid...
Summary One of the most worrisome problems with frozen fish is its undesirable softening texture, due in part to alteration protein structure. Therefore, a new immersion freezing (IF) technology edible medium, which was proven improve food speed and quality, compared air blast (AF) liquid nitrogen (LNF) on scope Protein fractions, structure, chemical bonds particle size grass carp muscle were used as indicators. At end 24 weeks storage, content salt‐soluble IF (106.22 ± 1.01 mg g −1 meat)...
This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment farmed including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating cubes in 6-12% (w/v) salt solution (1:1, cube mass to volume); (3) drying water content 50-60% by hot air (40-60 °C) or vacuum; (4) fermentation involving inoculating 0.4-1.6% (w/w) S. cerevisiae flavor fermenting at 25-35...
This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment farmed including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating cubes in 6-12% (w/v) salt solution (1:1, cube mass to volume); (3) drying water content 50-60% by hot air (40-60 °C) or vacuum; (4) fermentation involving inoculating 0.4-1.6% (w/w) S. cerevisiae flavor fermenting at 25-35...