团队负责人：

　　孙京新

　　团队成员:

　　黄明、王宝维、逄滨、谭玉龙、杨建明、乔昌明

　　团队简介：

　　团队围绕肉品蛋白质和微生物的基础和应用展开研究，重点集中在凝胶特性和异质肉控制、副产物综合利用、微生物利用与控制方向，团队现有教授5名，副研究员1名，讲师1名，博士生1名，硕士生15名。

　　代表性成果：

　　1.科研项目

　　[1]2024-2027，“十四五”国家重点研发计划课题，基于产业链视角的动物源食品品质提升及调控关键技术体系创建，2024YFD2100405，国家级；

　　[2]2025-2027，ISO(International Organization for Standardization)国际标准制定项目，“Operating procedures of duck slaughtering，ISO/NP 25396,国家级；

　　[3]2024-2025，山东省企业技术创新项目,冻肉复合微波解冻技术研发 ，2024537130000336，省部级；

　　[4]2024-2025, 农业行业标准制定项目,鸡木质胸肉的检测方法, NYB-24273,省部级；

　　[5]2021-20205, 山东省现代农业产业技术体系项目，家禽加工与质量控制岗位，SDAIT-11-11，省部级；

　　[6]2023-2025,山东省自然科学基金,木质化鸡胸肉肌原纤维蛋白热凝胶劣变及其分子机制, ZR2022MC087,省部级。

　　2.发明专利

　　[1]2024，ZL 202111032027.5，一种高压静电场协同1,3-甘油二酯和胶原蛋白肽提高T4噬菌体效价的方法，发明专利

　　[2]2022，ZL202011101962.8，一种利用低场核磁共振检测白羽肉鸡鸡胸肉肌病的方法，发明专利

　　[3]2022，ZL201810920130.5，一种物理去除冷鲜禽肉腥味装置及方法:，发明专利

　　3.科研获奖

　　[1]2025年，2024年度中国轻工业联合会科学技术进步奖，高品质禽肉制品加工关键技术与产业化，一等

　　[2]2024年，2022—2023年度神农中华农业科技奖，禽肉提质增效加工关键技术及产业化，一等

　　[3]2024年，中国商业联合会科学技术奖全国商业科技进步奖，禽肉优质高效加工关键技术及应用，特等

　　[4]2022年，2021年度中国轻工业联合会科学技术进步奖，禽肉高效加工关键技术及产业化，一等

　　[5]2018年，2018年度山东省科学技术奖，水禽副产品高值化加工关键技术与应用，二等

　　4.学术论文

　　[1]Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity[J]. Food Chemistry: X, 2025.

　　[2]Oxidative mechanism of chicken wooden breast myofibrillar protein[J]. Food Science and Human Wellness, 2024.

　　[3]Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types[J]. Food Hydrocolloids, 2024.

　　[4]Effects of Tenebrio molitor protein emulsion on the properties, and structure

　　of myofibrillar protein gel[J]. LWT-Food Science and Technology, 2023.

　　[5]Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate[J]. International Journal of Biological Macromolecules, 2023.

　　[6]Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms[J]. LWT-Food Science and Technology, 2023.

　　[7]Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting[J]. Poultry Science, 2023.

　　[8]The effect of high-voltage electrostatic field on the interactions between duck myofibrillar protein and inulin: An underlying mechanisms study[J]. LWT- Food Science and Technology, 2023.

　　[9]The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar[J]. Food Chemistry-X, 2023.

　　[10]Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change[J].

　　LWT- Food Science and Technology, 2023.

　　[11]Stability of native/thermally denatured myofibrillar protein particles:Improvement with decreasing pH[J]. Food Hydrocolloids, 2023.

　　[12]Construction of a grading model based on the quality characteristics of different grades of chicken wooden breast[J]. Food Science of Animal Products,2023.

　　[13]Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review[J]. Food Materials Research, 2023.

　　[14]Physicochemical properties and oxidative stability of an emulsion prepared from (-)-epigallocatechin-3-gallate modified chicken wooden breast myofibrillar protein [J]. Antioxidants, 2023.