實驗中心

畜禽肉制品加工

1.主持政府委托項目：葉集羊肉產(chǎn)業(yè)發(fā)展技術(shù)服務(wù)；
2.參與國家自然基金項目: 32172235, 戊糖乳桿菌R3降發(fā)酵香腸中N-亞硝胺機(jī)制研究;
3.參與國家重點研發(fā)項目：2019YFC1605902, 黃淮特色醬鹵雞肉制品危害物形成與消長規(guī)律和動態(tài)調(diào)控機(jī)制研究；
4.參與企業(yè)委托項目：W2021JSKF0596, 雞蛋品質(zhì)與安全提升關(guān)鍵技術(shù)研究和開發(fā)。

代表性論文

1.l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation,

2. –Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin,

3. Improving quality attributes of refrigerated prepared pork chops by injecting L-arginine and L-lysine solution,

. Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compound

專利

1. 一種低亞硝酸鹽的腌漬蘿卜的制作方法.