2023-04-03 18:54:47 浏览数:0
个人简介:李欣,女,博士,副研究员,我校兼职硕士生导师。2013年毕业于瑞典农业科学大学,获肉品科学专业博士学位,全国农产品加工业十佳杰出青年科技人才。主要从事生鲜肉智能仓储物物流保鲜理论与技术研究工作,主持国家重点研发计划国际合作专项项目、国家自然科学基金面上项目、青年基金等国家级项目7项,发表学术论文75篇,获授权专利43项,参与制定农业行业标准6项。获国家科技进步二等奖(第6)、中华农业科技奖一等奖、北京市科学技术奖三等奖、全国商业联合会科技进步奖特等奖等国家级、省部级奖励及个人荣誉13项,参与出版著作4部。
研究方向:主要从事生鲜肉智能仓储物物流保鲜理论与技术研究工作。主要研究领域:
1.生鲜肉品质减损保鲜机理:重点开展能量代谢与蛋白质翻译后修饰关联调控宰后早期生鲜肉品质机理,为研发生鲜肉精准保鲜技术提供理论依据。
2.环境因子对生鲜肉品质的影响:重点开展温度、湿度、包装条件等环境因子影响生鲜肉品质机制,研发冰温/超冰温、超快速冷却、新型包装等生鲜肉精准减损保鲜技术。
科学研究:
主持国家重点研发计划国际合作专项项目“羊肉品质鉴别与保持技术研究与应用(2018YFE0105700)”,158万元,2019-2022
主持国家重点研发计划项目子课题“牛羊屠宰与畜禽分割技术装备研发与示范—羊肉分级分割技术研发(2018YFD0700801-3)”,60万元,2018-2020
主持国家自然科学基金面上项目“蛋白质磷酸化与泛素化互作调控肌间线蛋白降解的分子机理(32072288)”,58万元,2021-2024
主持国家自然科学基金面上项目“线粒体蛋白质磷酸化调控宰后肌肉成熟初期肉色稳定性机理(31772044)”,60万元,2018-2021
主持国家自然科学基金青年基金“牛肉成熟初期骨骼肌线粒体蛋白质变化影响肉色稳定性的机理(31401624)”,24万元,2015-2017
主持农业农村部农业技术试验示范与服务项目课题“宰后畜禽胴体冷却技术研究及装备开发-宰后牛羊胴体冷却技术研究及装备开发(161721301064071003-1)”,36.7万元,2017
主持中央级公益性科研院所基本科研业务费专项“蛋白质翻译后修饰影响宰后肌肉嫩化机理研究(S2019RCJC01)”,60万元,2019-2021
代表科技论文:
Xin Li, Dequan Zhang*, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Chengli Hou, Li Chen. Effects of protein post-translational modifications on meat quality: a review. Comprehensive Reviews in Food Science and Food Safety, 2020, doi: 10.1111/1541-4337.12668.
Xin Li, Dequan Zhang*, Muawuz Ijaz, Guangjing Tian, Jing Chen, Manting Du. Colour characteristics of beef longissimus thoracis during early 72 h postmortem. Meat Science, 2020, 170, DOI: 10.1016/j.meatsci.2020.108245.
Yuqiang Bai, Xin Li*, Dequan Zhang*, Li Chen, Chengli Hou, Xiaochun Zheng, Chi Ren. Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro. Food Chemistry, 2020, 313, https://doi.org/10.1016/j.foodchem.2020.126162.
Yuqiang Bai, Xin Li*, Dequan Zhang*, Chengli Hou, Xiaochun Zheng,Li Chen, Chi Ren. Effects of different ATP contents on phosphorylation level of glycogen phosphorylase and its activity in lamb during incubation at 4℃ in vitro. International Journal of Food Science and Technology, 2020, 55(8), 3000-3007.
Zubair Hussain#, Xin Li#, Dequan Zhang, Chengli Hou, Muawuz Ijaz, Yuqiang Bai, Xiong Xiao, Xiaochun Zheng. Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C. Meat Science, 2021, https://doi.org/10.1016/j.meatsci.2020.108269.
Xin Li#, Anqi Xia#, Lijuan Chen, Manting Du, Li Chen, Ning Kang, Dequan Zhang*. Effects of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality. Journal of Integrative Agriculture, 2018, 17(10), 2336-2344.
Xin Li, Yan Zhang, Zheng Li, Meng Li, Yongfeng Liu, Dequan Zhang*. The effect of temperature in the range of -0.8 to 4℃ on lamb meat color stability. Meat Science, 2017, 134, 28-33.
Xin Li#, Lijuan Chen#, Fan He, Meng Li, Qingwu Shen, Dequan Zhang*. A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness. J Sci Food Agric, 2017, 97, 4571-4579.
Manting Du#, Xin Li#, Zheng Li, Qingwu Shen, Ying Wang, Guixia Li, Dequan Zhang*. Effects of phosphorylation on μ-calpain activity at different incubation temperature. Food Research International, 2017, 100, 318-324.
Weili Rao#, Xin Li#, Zhenyu Wang, Yang Yang, Yalin Qu, Yuan Gao , Li Chen, Dequan Zhang*. Dense phase carbon dioxide combined with mild heating induced myosin denaturation, texture improvement and gel properties of sausage. Journal of Food Process Engineering, 2017, 40, 12404-12414.
Xin Li*, Jakub Babol, Wender L.P. Bredie, Belinda Nielsen, Jana Tománková, Kerstin Lundström. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Science, 2014, 97, 433-442.
Helena Stenström, Xin Li*, Melvin C. Hunt, Kerstin Lundström. Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag. Meat Science, 2014, 96, 661-666.
Xin Li*, Jakub Babol, Anna Wallby, Kerstin Lundström. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum. Meat Science, 2013, 95, 229-234.
Xin Li*, Marie Ekerljung, Kerstin Lundström, Anne Lundén. Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with colour, marbling and water holding capacity in meat from beef cattle populations in Sweden. Meat Science, 2013, 94, 153-158.
Xin Li*, Gunilla Lindahl, Galia Zamaratskaia, Kerstin Lundström. Influence of vacuum skin packaging on colour stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging. Meat Science, 2012, 92, 604-609.
获奖及社会兼职等情况:
“羊肉梯次加工关键技术及产业化”,2018年获国家科学技术进步奖二等奖,第6完成人
“中国农业科学院农产品加工研究所肉品加工与综合利用创新团队”2019年获神农中华农业科技奖优秀创新团队奖,第4完成人
“羊肉加工增值关键技术创新与应用”2015年获中华农业科技奖一等奖,第8完成人
“生鲜羊肉品质提升关键技术研发与应用”2014年获中国畜产品加工研究会科技进步奖一等奖,第5完成人
“羊肉加工增值关键技术创新与应用”2014年获中国商业联合会科学技术奖特等奖,第8完成人
成果评价“生鲜肉精准保鲜物流关键技术及产业化”,中农(评价)字[2020]第115号,第4完成人
兼任中国畜产品加工研究会理事、中国畜产品加工研究会首届青年工作委员会委员、北京食品学会理事。
招生联络人:邓阳,0532-58957918。