食品科学与工程系

1.肉品品质与绿色加工。
2.肉与功能配料制备与评价。
3.畜禽副产物综合加工技术。

1.国家重点研发计划课题，生鲜肉品宰后供应链品质劣变关键检测与智能管控技术研发，项目编号：2022YFD2100602，在研，课题主持。
2.国家重点研发计划子课题，畜禽血液活性物质高效分离提取与活性保持技术研发，项目编号：2021YFD2100804-02，在研，子课题主持。
3.国家重点研发计划课题，畜禽水产保质储运技术装备研发与示范，项目编号：2018YFD0701004，结题，课题主持。
4.国家重点研发计划，中欧食品安全合作H2020EU-China-Safe，项目编号：2017YFE0110800，结题，子课题主持人。
5.江苏省科技支撑计划，功能活性糖肽对低温肉制品脂质氧化调控关键技术研究，项目编号：BE2012404，结题，课题主持。
6.安徽省同心科创工程，预制调理肉制品绿色加工关键核心技术研究及应用，项目编号： 202206e08020006，在研，技术负责。
7.安徽省科技重大专项，传统淮南牛肉汤工业化生产技术集成及产业化，项目编号： 202003b06020023，在研，技术负责。

1.Ma Ying, Gao Yafei, Xu Yujuan, Zhou Hui*, Zhou Kai, Li Cong, Xu Baocai. Microbiota dynamics and volatile metabolite generation during sausage fermentation. Food chemistry, 2023, 423.

2.Su Xinlian, Cui Wei, Zhang Zhi, Zhang Jing, Zhou Hui*, Zhou Kai, Xu Yujuan, Wang Zhaoming, Xu Baocai. Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan. Food Hydrocolloids, 2023, 137: 108404.

3.Li Ping, Zhou Hui*, Wang Zhiqi, Al-Dalali Sam, Nie Wen, Xu Feiran, Li Cong, Li Peijun, Cai Kezhou, Xu Baocai. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Meat Science, 2022, 194: 108992.

4.Zhou Hui, Cui Wei, Gao Yafei, Li Ping, Pu Xinyuan, Wang Ying, Wang Zhaoming*, Xu Baocai*. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS . Current Research in Food Science, 2022, 5: 1484-1493.

5.Li Ping, Xu Feiran, Zhou Hui*, Gao Yafei, Zhu Hanlin, Nie Wen, Wang Zhaoming, Wang Ying, Deng Jieying, Zhou Kai, Xu Baocai. Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. LWT-Food Science and Technology, 2022, 166: 113771.

6.Li Cong, Al-Dalali Sam, Wang Zhouping, Xu Baocai, Zhou Hui*. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose. Food Chemistry, 2022, 386: 132728.

7.Wang Lin, Li Cong, Al-Dalali Sam, Liu Yiyang, Zhou Hui*, Chen Conggui, Xu Baocai, Wang Ying. Characterization of key aroma compounds in traditional beef soup. Journal of Food Composition and Analysis, 2022, 114: 104839.

8.Wang Zhiqi, Li Ping, Zhou Hui*, Xu Baocai, Cai Kezhou, Li Peijun, Zhou Kai, Wang Zhaoming, Han Qingrong. An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures. Journal of Food Processing and Preservation, 2022, 46(5): e16614.

9.Xu Shijie, Li Ping, Han Fei, Zhou Hui*, Zhou Kai, Wang Ying, Cai Kezhou, Li Cong, Xu Baocai. Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat. Foods, 2022, 11(7): 1041.

部分已授权发明专利：

1.一种提高牛排口感与风味的加工方法，专利授权号：ZL202010324869.7

2.一种盐水鸭脱除腥臊味的加工方法，专利授权号：ZL202010324966.6

3.一种魔芋葡甘聚糖凝胶的制备方法，专利授权号：ZL202210384638.4

4.一种快速发酵肉粒香肠及其加工工艺，专利授权号：ZL201110106442

5.一种烤牛排的加工方法，专利授权号：ZL200910232686

6.一种快速发酵肉粒香肠及其加工工艺，专利授权号：ZL 201110106442.0

参与与主持起草的标准：

GB/T 41366-2022 畜禽肉品质检测　水分、蛋白质、脂肪含量的测定　近红外法

GB/T 9959.3-2019 鲜、冻猪肉及猪副产品 第3部分：分部位分割猪肉

GB/T 9959.4-2019 鲜、冻猪肉及猪副产品 第4部分：猪副产品

GB/T 9694-2014 皮蛋

SB/T 10746-2012 猪肉及猪副产品流通分类与代码

SB/T 10824-2012 速冻食品二位条码识别追溯技术规范