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        姓名:张一敏

         职称:教授、博导





  

  

张一敏,女,教授、工学博士,生物学博士后博士生导师。国家肉牛牦牛产业技术体系-质量安全与营养品质评价岗位科学家;山东省优秀青年基金获得者,山东省高等学校优秀青年创新团队--牛肉品质控制创新团队带头人美国犹他州立大学、澳大利亚基础工业部红肉研究中心访问学者。曾任中国畜产品加工研究会副秘书长、现为青年委员会委员,全国畜牧业标准化技术委员会牛业及奶业标准化工作组委员、全国畜牧屠宰质量标准创新中心委员

 

目前主要从事肉品科学领域的教学与科研工作,主持承担与澳大利亚国际合作项目国家自然科学基金面上项目与青年基金、国家重点研发专项子课题、中国博士后基金、山东省自然科学基金、山东省农业良种工程子课题、与企业合作项目等14;在”Comprehensive Reviews in Food Science and Food Safety””Critical Reviews in Food Science and Nutrition”“Meat Science”国内外高水平刊物发表SCI/EI收录论文110,其中IF > 102。获得山东省高等学校科学技术奖一等奖1项,出版中英文专著及教材7部,申获专利15

 

曾指导获得国家级、省级SRT立项,指导获得全国大学生畜产加工创新创业大赛、山东省大学生科技节、泰安市大学生科技创新计划等多项赛事的一二等奖。

 

主要研究方向:

 

  1. 肉类品质控制技术研究与应用

  2. 肉类安全控制技术研究与应用

  3. 创意性肉类制品开发

 

代表性科研项目:

  1. 国家农业农村部,现代农业产业技术体系(肉牛牦牛)岗位科学家专项资助CARS-372022-012025-12主持

  2. 国家自然科学基金委员会,面上项目32272396以不同pH牛肉为模型研究AMPK/SIRT1信号轴介导的能量代谢对宰后初期牛肉嫩度的影响机制2023-012026-12,主持。

  3. 山东省优秀青年基金,ZR2022YQ27,生鲜肉品质控制,2023-012025-12,主持。

  4. 国家科技部,国家重点研发专项子课题2016YFD040150503,熏烧烤肉制品高阻隔包装技术研发,2016-072021-06,主持。

  5. 澳大利亚AMPC,国际合作项目2016-1059,澳大利亚对外出口冷却牛肉的货架期研究,2016-062017-12,主持。

  6. 国家自然科学基金委员会,青年项目31601528,基于线粒体蛋白质组研究不同极限pH值牛肉成熟期间肉色变化机制,2017-012019-12,主持。

  7. 中国国际交流协会,2021年度中国-中东欧国家高校联合教育项目20211052021-11-012023-10-31,主持。

  8. 山东省农业良种工程课题2020LZGC014-05,肉牛高效饲喂和肉质提升技术研究,2021-012023-12,主持。

  9. 山东省教育厅,山东省高等学校优秀青年创新团队2019KJF019,新型超快速冷却技术对牛肉嫩度的影响机制研究,2020-012022-12,主持。

  10. 中国博士后科学基金面上项目155729,基于糖酵解与肌浆蛋白质组研究不同pHu牛肉颜色差异,2016-062018-05,主持。

  11. 山东省自然科学基金委员会,青年项目ZR2015CQ013,基于肌红蛋白氧化还原过程及糖酵解进程差异蛋白质组分析研究DFD牛肉颜色形成的机制,2015-072017-06,主持。

 

代表性科研论文:

 

  1. Zhang, Y., Mao, Y., Li, K., Luo, X., & Hopkins, D. L. (2019). Effect of carcass chilling on the palatability traits and safety of fresh red meat. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1676-1704. (SCI, 一区,top期刊,IF5=18.6)

  2. Han, J., Dong, P., Holman, B. W. B., Yang, H., Chen, X., Zhu, L., Mao, Y.*, & Zhang, Y.* (2022). Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Critical Reviews in Food Science and Nutrition, 1-25. doi:10.1080/10408398.2022.2121258. (SCI, 一区,top期刊,IF5=11.21)

  3. Zhang, Y., Ji, X., Mao, Y., Luo, X., Zhu, L., & Hopkins, D. L. (2019). Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir. Meat Science, 149, 47-54. (SCI, 一区,top期刊)

  4. Zhang, Y., Holman, B. W. B.*, Ponnampalam, E. N., Kerr, M. G., Bailes, K. L., Kilgannon, A. K., & Hopkins, D. L. (2019). Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). Meat Science, 149, 114-119. (SCI, 一区,top期刊)

  5. Chen, X., Luo, X., Zhu, L., Liang, R., Dong, P., Yang, X., Niu, L., Hopkins, L.D., Gao, S., Mao, Y.*, & Zhang, Y.* (2022). The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum. Meat Science, 194, 108976. (SCI, 一区,top期刊)

  6. Chen, X., Dong, P., Li, K., Zhu, L., Yang, X., Mao, Y., Niu, L., Hopkins, L.D., Luo, X., Liang, R.,* & Zhang, Y.* (2022). Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. Meat Science, 192, 108910. (SCI, 一区,top期刊)

  7. Yang, J., Yang, X. Y.*, Lin, H., Liang, R. R., Niu, L. B., Zhu, L. X., . . . Zhang, Y.* M. (2022). Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide. Meat Science, 191.108861. (SCI, 一区,top期刊)

  8. Li, J., Liang, R., Mao, Y., Yang, X., Luo, X., Qian, Z., . . . Zhang, Y*, Zhu, L.* (2022). Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle. Meat Science, 194, 108986. (SCI, 一区,top期刊)

  9. Yang, J., Wei, W., Holman, B. W. B., Shi, H., Zhang, X., Dong, P., Luo, X., Qing, H., Mao, Y.*, & Zhang, Y*. (2022). Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage. Meat Science, 193, 108932. (SCI, 一区,top期刊)

  10. Zhao, Y., Kong, X., Yang, X., Zhu, L., Liang, R., Luo, X., Zhang, L., Hopkins, D., Mao, Y.*, & Zhang, Y.* (2022). Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. Meat Science, 188, 108798. (SCI, 一区,top期刊)

  11. Yang, J., Yang, X.*, Liang, R., Zhu, L., Mao, Y., Dong, P., Hopkins, D. L., Luo, X., & Zhang, Y.* (2022). The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. Food Research International, 151, 110872. (SCI, 一区,top期刊)

  12. Zhang, Y., Holman, B. W. B., Mao, Y., Chen, X., Luo, X., Hopkins, D. L., & Zhang, Y.* (2021). Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers. Meat Science, 172, 108347. (SCI, 一区,top期刊)

  13. Ji, X., Luo, X., Zhu, L., Mao, Y., Lu, X., Chen, X., & Zhang, Y.* (2021). Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. Meat Science, 172, 108320. (SCI, 一区,top期刊)

  14. Han, J., Liu, Y., Zhu, L., Liang, R., Dong, P., Niu, L. Hopkins, D. L., Luo, X. & Zhang, Y.* (2021). Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage. Food Research International, 6, 110205. (SCI, 一区,top期刊)

  15. Chen, X., Chen, W., Lu, X., Mao, Y., Luo, X., Liu, G., Zhu, L.*, & Zhang, Y.* (2021). Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging. Food Research International, 147, 110491. (SCI, 一区,top期刊)

  16. Yang, X., Wang, J., Holman, B.W.B., Liang, R., Chen, X., Luo, X., Zhu, L.,  Hopkins, D. L., & Zhang, Y.* (2021). Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values. Meat Science, 174, 108416. (SCI, 一区,top期刊)

  17. Han, J., Luo, X., Zhang, Y., Zhu, L., Mao, Y., Dong, P., & Zhang, Y.* (2020). Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses. Meat Science, 164, 108104. (SCI, 一区,top期刊)

  18. Chen, X., Zhao, J., Zhu, L., Luo, X., Mao, Y., Hopkins, D. L., Zhang, Y.*, & Dong, P.* (2020). Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Research International, 137, 109645. (SCI,一区,top期刊)

  19. Liu, Y., Dong, P., Zhu, L., Zhang, Y.*, & Luo, X*. (2020). Effect of four kinds of natural antimicrobial compounds on the biofilm formation ability of Listeria monocytogenes isolated from beef processing plants in China. LWT-Food Science and Technology. 133, 110020. (SCI, 一区top期刊)

  20. Wu, S., Luo, X., Yang, X., Hopkins, D. L., Mao, Y., & Zhang, Y.* (2020). Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics. Meat Science, 163, 108046. (SCI, 一区,top期刊)

  21. Chen, X., Zhu, L., Liang, R., Mao, Y., Hopkins, D. L., Li, K., Zhang, Y.* & Luo, X.* (2020). Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs. Food Research International, 130, 108937. (SCI, 一区,top期刊)

  22. Chen, X., Zhang, Y.*, Yang, X., Hopkins, D. L., Zhu, L. X., Dong, P. C., Liang, R. & Luo, X. (2019). Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China. Food Research International, 120, 784-792. (SCI, 一区,top期刊)

     

     

     

    E-mail: ymzhang@sdau.edu.cn

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