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南京农业大学食品科技学院院长徐幸莲

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2017-04-21 来源:南京农业大学官网
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徐幸莲

博士、教授


教学情况

  承担本科生课程《畜产品加工学》;研究生课程《畜产品加工技术进展》、《肉品加工与质量控制研究班讨论》《食品科学研究生班讨论》;承担国家精品课程、资源共享课程、国家双语教学示范课程《畜产品加工学》建设;已培养博士研究生17名,硕士研究生86名。

  编写教材:

  (1) 《食品原料学》,2006,中国计量出版社,主编

  (2) 《畜产品加工学》(21世纪教材),2012,中国农业出版社,副主编

  (3) 《肉品加工学》(十一五规划教材),2009,中国农业出版社,副主编

  (4) 《食品工艺学》(十二五规划教材),2010,中国农业出版社,参编;

  教学成果:

  “畜产食品学‘三三三’教学质量体系建设与实践”,获江苏省教育厅教学成果二等奖(2009,第二完成人)。


科研情况

  承担科研项目:

  (1)农业部现代产业技术体系专项资金项目:国家肉鸡现代产业技术体系(nycytx42-G5-01,2008-2015)

  (2)国家自然科学基金:骨骼肌肌球蛋白高压变性和成胶机理研究(主持,31471601,2015-2018)

  (3)国家自然科学基金:低钠条件下肌球蛋白热凝胶形成机制(主持,31171707,2011-2015)

  (4)国家自然科学基金:骨骼肌肌球蛋白热凝胶形成机理研究(主持,2008-2010)

  (5)江苏省农业科技自主创新项目:优质安全苏淮猪肉产业链技术创新与集成应用(主持,CX(15)1006,2015-2017)

  (6)农业部公益性行业科研专项:传统腌腊肉制品关键生产技术装备研究与示范(主持,201303083-2 ,2013-2017)

  (7)中国工程院咨询项目:养殖产品加工与食品安全十三五规划战略研究(主持, 2014-2015)

  (8)江苏省科技厅项目:基于蛋白组学和分子动力学的鹅肝蛋白加工特性研究(主持,Q0201400538 ,2014-2017)

  (9)江苏省教育厅2014年度 “333工程”培养项目:鸡肝蛋白加工特性形成机制研究及应用 (主持,2014-2017)

  (10)“十二五”农村领域国家科技计划子课题:基于Zigbee-WSN车厢环境信息监测与品质预警系统的构建(主持,2013BAD19B09-1-1,2013 -2015)

  (11)国家科技支撑计划:冷却肉品质宰前控制、宰后雾化喷淋及保鲜技术集成与示范(主研,2014-2016)

  (12)教育部博士点基金:传统中式香肠中生物胺累积机理及生物控制研究(主持,已结题)

  (13)“863”项目:肉品高活性发酵剂制造和新技术研究与新产品开发(主持,已结题)

  (14)江苏省科技成果转化专项资金项目:国家级新品种扬州鹅的开发与产业化(主持,已结题)

  (15)国家十一五支撑计划:低温肉制品、传统肉制品开发及产业化示范(主持,已结题)

  (16)江苏省重点攻关项目:肉鸡生鲜产品保鲜加工与质量安全关键技术研究与示范(主持,已结题)

发表论文:

  长期从事肉品加工与质量控制领域的教学、科研及科技开发工作。已发表论文150余篇,其中SCI收录60余篇。近五年发表SCI论文如下:

  1、Zheng H, Xiong G, Han M, Xu X*.High pressure/thermal combinations on texture and water holding capacity of chicken batters[J]. Innovative Food Science & Emerging Technologies, 2015, 30:8-14.

  2、Huhu Wang, Yang Dong, Guangyu Wang, Xinglian Xu*, Guanghong Zhou.Effect of growth media on gene expression levels in Salmonella Typhimurium biofilm formed on stainless steel surface[J]. Food control, 2016, 51: 546 - 551.

  3、Huhu Wang, Xinxiao Zhang, Qiuqin Zhang, Keping Ye, Xinglian Xu*, Guanghong Zhou.Comparison of microbial transfer rates of Salmonella spp. biofilm from stainless steel to selected processed and raw meat[J]. Food control, 2015, 50, 574 -580.

  4、Xing, T; Xu, XL*; Zhou, GH; Wang, P; Jiang, NN.The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality[J]. Journal of animal science,2015,93(1) : 62-70

  5、Li, K; Zhao, YY; Kang, ZL; Wang, P; Han, MY; Xu, XL*; Zhou, GH .Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation[J]. POULTRY SCIENCE,2015, 94(1) : 111-122

  6、Han, MY; Zu, HZ; Xu, XL*; Zhou, GH .Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures[J].Journal of food processing and preservation, 2015,39(3): 309-317

  7、Zhang, YJ; Han, MY; Sun, WQ; Xu, HJ; Wei, FS; Yang, YS; Li, CB; Zhou, GH); Xu, XL* .Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats[J]. Journal of nutritional science and vitaminology,2015,61(3) : 228-232

  8、Minyi Han, Ye Wu, Peng Wang, Xinglian Xu* & Guanghong Zhou. The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation[J]. CyTA - Journal of Food, 2015, 13(1): 63-68.

  9、Li, K; Chen, L; Zhao, YY; Li, YP; Wu, N; Sun, H ; Xu, XL *; Zhou, GH . A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat[J].CYTA-JOURNAL OF FOOD, 2015, 13 ( 2 ) : 213-219

  10、Chen, L; Wang, P; Kang, ZL; Li, K; Xie, C; Sun, JX; Xu, XL*. Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters[J]. CyTA-Journal of Food,2015,13(3): 445-455

  11、Lu, SL; Jiang, CH; Xu, XL*; Xu, CJ ; Li, KX; Shu, RH. Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria and Enterobacteria[J]. Czech Journal Of Food Sciences,2015, 33(1): 19-26

  12、Ke Li, Zhuangli Kang, Yu-Feng Zou, Xing-Lian Xu*, Guang-Hong Zhou. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter[J]. Journal of Food Science and Technology, 2015, 52(5): 2622-33

  13、Huhu Wang, Xinxiao Zhang, Yang Dong, Xinglian Xu*, Guanghong Zhou. Insights into the transcriptome profile of mature biofilm of Salmonella Typhimurium on stainless steels surface[J]. Food Research International, 2015, accept.

  14、Huhu Wang, Huawei Wang, Tong Xing, Na Wu, Xinlian Xu*, Guanghong Zhou. Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme[J]. LWT - Food Science and Technology, 2015, accept.

  15、Xing T, Xu X*, Jiang N, et al. Effect of transportation and pre‐slaughter water shower spray with resting on AMP‐activated protein kinase, glycolysis and meat quality of broilers during summer[J]. Animal Science Journal, 2015,doi: 10.1111/asj.12426

  16、Nannan Jiang, Tong Xing, Minyi Han, Shaolin Deng,Xinglian Xu*. Effects of water-misting sprays with forced ventilation on postmortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer[J]. Animal Science Journal.,2015(In press)

  17、Nannan Jiang, Tong Xing,Xinglian Xu*. Effects of pre‐slaughter showering and ventilation on stress, meat quality and metabolite concentrations of broilers in summer[J]. Animal Science Journal, 2015, doi: 10.1111/asj.12419

  18、Nannan Jiang, Tong Xing, Peng Wang, Chong Xie, Xinglian Xu*.Effects of water-misting sprays with forced ventilation after transport during summer on meat quality, stress parameters, glycolytic potential and microstructures of muscle in broilers[J].Asian-Australasian Journal of Animal Sciences,2015.( In press)

  19、Feng, Xianchao; Chen, Lin; Li, Chunbao; Xu,Xinglian*; Zhou,Guanghong.A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague-Dawley rats[J]. FOOD RESEARCH INTERNATIONAL, 2014 , 58 : 124-131.

  20、Wang, P., Xu, X. *, Huang, M., Huang, M., & Zhou, G. Effect of pH on heat-induced gelation of duck blood plasma protein[J].Food Hydrocolloids,2014, 35:324-331.

  21、Wang, P; Han, MY; Xu, XL*; Zhou, GH; Huang, MM. Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein[J]. JOURNAL OF TEXTURE STUDIES,2014,45(3):195-205

  22、Minyi Han, Xu, XL*e tal. Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics [J]. Food Research International, 2014, 62(0): 1175-1182.

  23、Daoying Wang, Muhan Zhang, Huan Bian, Weimin Xu, Xinglian Xu*, Yongzhi Zhu, Fang Liu, Zhiming Geng, Guanghong Zhou. Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation[J]. Food Chemistry, 2014, 145: 997-1001.

  24、D. Y. Wang , M. H. Zhang , H. Bian , H. Dong, W. M. Xu , X. L. Xu * , Proteolysis and cathepsin activities in the processing of dry-cured duck[J].Poultry Science ,2014, 93(3): 687-694.

  25、Zhuang-Li Kang, PengWang, Xing-Lian Xu*, Chao-Zhi Zhu, Yu-Feng Zou, Ke Li, Guang-Hong Zhou. Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study[J]. Meat Science, 2014,96 (2): 669–674.

  26、Zhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu*, Chao-Zhi Zhu, Peng Wang, Guang-Hong Zhou. Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study[J]. Meat Science, 2014, 96(1):147–152.

  27、Zhuang-Li Kang, Peng Wang, Xing-Lian Xu* , Chao-Zhi Zhu, Ke Li, Guang-Hong Zhou. Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study [J]. Meat Science, 2014, 98(2): 171–177

  28、Huhu Wang, Keping Ye, Xinglian Xu* And Guanghong Zhou. optimization of an acidified sodium chlorite solution for reducing pathogenic bacteria and maintaining sensory characteristics of poultry meat in simulation slaughter process[J]. Journal of Food Processing and Preservation, 2014, 38(1): 397-405.

  29、Huhu Wang, Ruihua Shu, Ying Zhao, Qiuqin Zhang, Xinglian Xu*, Guanghong Zhou. Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter-line[J]. European Food Research and Technology, 2014, 239: 543-548.

  30、Zhang, QiuQin; Ye, KePing; Wang, HuHu; Xiao,HongMei; Xu,XingLian*; Zhou,GuangHong .Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57(1): 230-235.

  31、Weiming Li, Peng Wang, Xinglian Xu*, Tong Xing, Guanghong Zhou. Use of low-field NMR to characterize water properties in frozen chicken breasts thawed under high pressure. European Food Research and Technology[J]. European Food Research and Technology,2014,239(2):183-188.

  32、J. C. Huang, M. Huang, P. Wang, L. Zhao, X. L. Xu*, G. H. Zhou and, J. X. Sun.Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle[J]. Journal of Animal Science. 2014, 92(12): 5749-5756.

  33、J. C. Huang , M. Huang , J. Yang , P. Wang , X. L. Xu* , and G. H. zhou. The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures[J].Poultry Science 2014,93(8) :2087–2095.

  34、Ke Li, Zhuangli Kang, Yingying Zhao, Xinglian Xu*, Guanghong Zhou. Use of high intensity ultrasound to improve functional properties of batter suspensions prepared from PSE-like chicken breast meat [J]. Food and Bioprocess Technology, 2014,7(12), 3466-3477.

  35、Ying-Ying Zhao, Peng Wang, Yu-Feng Zou, Ke Li, Zhuang-Li Kang, Xing-Lian Xu*, Guang-Hong Zhou. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J]. Food Research International,2014, 58: 98–104

  36、Qiu-Qin Zhang, Hu-Hu Wang, Su Zhuang, Hong-Mei Xiao, Xing-Lian Xu*, Guang-Hong Zhou .Application of mathematical model for the quantification of acylated homoserine lactones produces by pseudomonas aeruginosa in chicken breast meat and broth[J].journal of food safety, 2013,33(04): 481–488.

  37、Hu-Hu Wang, Ke-Ping Ye, Qiu-Qin Zhang, Yang Dong, Xing-Lian Xu*,Guang-Hong Zhou. Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa[J]. Food Control, 2013, 32:650-658.

  38、Huhu Wang, Shijie Ding, Xinglian Xu*, et al. Biofilm formation of Salmonella serotypes in simulated meat processing environments and its relationship to cell characteristics[J]. Journal of Food Protection, 2013, 10:1784-1789.

  39、Ling Li, Junhua Shao, Xudong Zhu, Guanghong Zhou & Xinglian Xu*. Effect of plant polyphenols and ascorbic acid on lipid oxidation,residual nitrite and N-nitrosamines formation in dry-cured sausage[J]. International Journal of Food Science and Technology 2013, 48, 1157–1164.

  40、Zhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu*, Chao-Zhi Zhu, Peng Wang, Guang-Hong Zhou. Effect of various amounts of pork and chicken meat on the sensory and physicochemical properties of Chinese-style meatball (kung-wan) [J]. Food Science and Technology Research (accepted).

  41、Huhu Wang, Shijie Ding, Guangyu Wang, Xing-Lian Xu*,Guang-Hong Zhou. In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach [J]. International Journal of Food Microbiology(accepted)

  42、Huhu Wang, Keping Ye, Xinru Wei, Jinxuan Cao, Xing-Lian Xu*,Guang-Hong Zhou. Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China[J]. Food Control, 2013, 33:378-384.

  43、Zhang Q Q, Ye K P, Xu X L*, et al. Comparison of excision, swabbing and rinsing sampling methods to determine the microbiological quality of broiler carcasses[J]. Journal of Food Safety, 2012, 32(1): 134-139.

  44、Li L, Wang P, Xu X*, et al. Influence of various cooking methods on the concentrations of volatile n‐nitrosamines and biogenic amines in dry‐cured sausages[J]. Journal of food science, 2012, 77(5): C560-C565.

  45、Wang X, Zhu C, Xu X*, et al. Real-time PCR with internal amplification control for the detection of Cronobacter spp. (Enterobacter sakazakii) in food samples[J]. Food Control, 2012, 25(1): 144-149.

  46、Yingying Cao, Tianlan Xia, Guanghong Zhou, Xinglian Xu*. The mechanism of high pressure-induced gels of rabbit myosin[J]. Innovative food science & emerging technologies,2012,16:41-46.

  47、Li S, Xu X*, Zhou G. The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle[J]. Poultry Science, 2012, 91(1): 150-160.

  48、QQ Zhang, YQ Han, JX Cao, XL Xu*, GH Zhou. The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures[J]. Poultry science, 2012, 91(1): 208-214.

  49、Xing-Lian Xu, Min-Yi Han, Ying Fei, Guang-Hong Zhou*. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic[J]. Meat Science, 2011, 87(3): 159-164.

  50、Jian Sun , Xue Li Xinglian Xu* , Guanghong Zhou. Influence of various levels of flaxseed gum addition on the water holding capacities of heat-induced porcine myofibrillar protein[J].Journal of Food Science,2011,76(3):C472-C478.

  51、Yanqing Han, Yun Jiang, Xing-Lian Xu*, Xinsheng Sun, Baocai Xu, Guanghong Zhou. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham[J]. Meat Science, 2011, 88(4): 682-688.

代表性论著:

  1. 禽肉加工,2013,中国农业出版社,主译

  2. 冷却禽肉加工技术,2013,中国农业出版社,主编

  3. 食品原料学,2006,中国计量出版社,主编

  4. 肉品学,1999年,中国农业科技出版社,副主编


科研成果

  授权专利:

  1. 发明专利:禽肉冻融次数快速鉴别方法ZL201410050552.3, 1/4

  2. 发明专利:一种滚揉类火腿制品用复合腌制剂ZL201110253835.4 ,1/3

  3. 发明专利:一株屎肠球菌及其应用ZL200910232712.5,1/5

  4. 发明专利:一株产气肠杆菌及其应用ZL200910232709.3,1/5

  5. 发明专利:一株阴沟肠杆菌及其应用ZL200910232710.6,1/5

  6. 发明专利:植物乳杆菌菌株及其应用ZL200910232405.7,1/5

  7. 实用新型:一种酶型时间-温度指示卡ZL200820185873.4,1/4

  8. 发明专利:一种家禽电麻机调频调压装置及方法ZL201410003866.8,2/4

  9. 发明专利:低温涂抹型禽肝酱及其生产方法ZL201410179632.9,2/4

  10. 实用新型:一种家禽电击晕效果的判定装置ZL 201320862947.4,2/4

  11. 实用新型:一种家禽电麻机调频调压装置ZL 201420004805.9,2/4

  12. 发明专利:一株植物乳杆菌菌株及其应用ZL200910232713.X,2/5

  13. 发明专利:一种减少肉禽夏季运输热应激的装置及方法ZL201410052139.0,3/5

  14. 实用新型:一种减少肉禽夏季运输热应激的装置ZL201420067131.7,3/5

  15. 发明专利:一株粪肠球菌及其应用ZL200910232711.0,3/5

  科研奖励:

  1. 广东省科技进步二等奖:中式肉制品加工新技术研发及应用(2015年,B03-0-2-03-R02)

  2. 国家科学技术进步二等奖:冷却肉品质控制关键技术及装备创新与应用(2013年,2013-J-211-2-03-R03)

  3. 江苏省科学技术奖二等奖:冷却肉质量安全保障关键技术及装备研究与应用(2012年,2012-2-49-R2)

  4. 中国食品科学技术学会科技创新奖技术进步一等奖:冷却肉质量安全保障关键技术及装备研究与应用(2012年,2012-J-1-01)

  5. 江苏省政府科学技术三等奖:低温肉制品褪色及腐败微生物控制技术研究(2010年,2010-3-88-R3)

  6. 中国商业联合会科技进步特等奖:冷却猪肉质量安全关键技术创新与应用(2009年,2009-T-03-R02)

  7. 教育部科学技术进步二等奖:传统蛋品现代化生产技术与装备研究及相关国家标准制订(2007年,2007-241)

  8. 中国商业联合会科技进步二等奖:禽肉腌腊制品工业化生产研究与示范(2007年,2007-2-03-R02)

  9. 教育部科学技术进步一等奖:传统肉制品品质形成机理及现代化生产研究与示范(2006年,2006-169)

  10. 中国商业联合会科技进步特等奖:中国传统肉制品工业化生产研究与示范(2006年,2006-T-02-R02)

  学术兼职:

  中国畜产品加工研究会会长(2012.11--)

  国家肉品质量安全控制工程技术研究中心副主任(2009.03--)

  国家农业产业技术体系岗位科学家(2009.06--)

  农业部畜产品加工重点实验室副主任(2011.05--)

  教育部肉品加工与质量控制重点实验室副主任(2006.05--)

  农业部肉及肉制品质量监督检验测测试中心(南京)常务副主任(2014.03--)

  全国屠宰加工标准化技术委员会委员(2011.05--)

  全国肉禽蛋制品标准化技术委员会畜肉制品分技术委员会委员(2014-)

  全国畜牧业标准化技术委员会委员(2014-)

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