周光宏
一直从事肉品科学和营养生理研究和教学。
个性化签名
- 姓名:周光宏
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学术头衔:
博士生导师
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学科领域:
畜牧科学、动物医学
- 研究兴趣:一直从事肉品科学和营养生理研究和教学。
周光宏,1960 年6 月6 日出生,汉族,江苏省扬州市人。 1982年毕业于西北农学院,获学士学位; 1987年毕业于英国诺丁汉大学,获硕士学位; 1991年毕业于南京农业大学,获博士学位; 1991-1994年在澳大利亚联邦科工委( CSIRO)肉类研究所做访问学者。现任南京农业大学教授,博士生导师,副校长。兼任中国畜产品加工研究会会长、农业部农畜产品加工重点开放实验室主任、教育部肉品加工与质量控制重点开放实验室主任、江苏省肉品加工工程技术研究中心主任、《 Meat Science 》编委、UN/ECE 肉品标准委员会委员以及第53 届国际肉类科技大会学术委员会主席等职。
自80 年代开始一直从事肉品科学和营养生理研究和教学。在肉品质量、肉品标准、肉品分级、肉的成熟机制、肉制品 凝胶机理、冷却肉全程质量控制和传统肉制品品质形成机制和工艺改造,以及维生素吸收代谢机制等方面取得显著成绩。 获得部省级科技进步奖6 项,主持制定全国行业标准5 项,参与国际肉品标准制定4 项,申请或获得国家发明专利8 项。发表学术论文100 多篇,其中SCI 论文12 篇,主编出版了《畜产品加工学》、《肉品学》、《畜产食品加工学》等专著和教材。获得农业部有突出贡献的中青年专家、教育部高校青年教师奖、江苏省十大杰出青年、中国农学会青年科技奖、国家百千万人才工程第一、二层次人选等荣誉和称号。培养博士后1 名、博士 20名、硕士 35名。
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【期刊论文】Changes in flavor compounds of dry-cured Chinese Jinhuaham during processing
周光宏, Yanjun Huan, Guanghong Zhou*, Gaiming Zhao, Xinglian Xu, Zengqi Peng
Meat Science 71(2005)291-299,-0001,():
-1年11月30日
Sixty experimental Jinhua hams were processed by a traditional method using green hams from local Liangtouwu cross-bredpigs. Samples of Biceps femoris were taken from five hams randomly at each of the key stages of production, i.e., green ham,end of salting, end of sun-drying, middle of loft-aging, end of loft-aging, post-aging-1 and post-aging-2. Analysis of flavor compoundsshowed 89 compounds at the green ham stage and at the end of salting, 90 at the end of sun-drying, 91 at the middle ofloft-aging, 96 at the end of loft-aging, 93 at the post-age-1 and 94 at the post-age-2. The flavor compounds could be clustered inthe following chemical families: alkanes and alkenes, aromatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters,oxygenous heterocycle compounds, nitrogenous compounds, sulphur compounds, chloride compounds, amides, and terpenes. Duringprocessing, the concentrations of aldehydes and carboxylic acids increased; while the concentrations of alcohols, ketones, alkanes,alkenes, aromatic and cyclic hydrocarbons decreased. Sulphur compounds and pyrazines were formed and increasedcontinuously during processing. In the final Jinhua ham, the contents of aldehydes, carboxylic acids, alcohols and ketones were45.07%, 18.39%, 13.93% and 9.00% of the total flavor substances, respectively. The first principal component was a group dominatedby five unbranched aldehydes; the second principal component was a group dominated by five branched and unbranched alcohols,two branched ketones, toluene, hexane and 4-nitrophthalamide. The two principal components explained 90.6% of the totalflavor variance in Jinhua ham.
Jinhua ham, Flavor compounds, Dry-cured ham
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周光宏, G.M. Zhaoa, b, G.H. Zhoua, *, Y.L. Wangc, X.L. Xua, Y.J. Huana, J.Q. Wua
Meat Science 70(2005)381-388,-0001,():
-1年11月30日
Sixty experimental Jinhua hams were processed by traditional methods using green hams from local crossbred pigs of Lanxi,Zhejiang province, PR China. Biceps femoris was sampled from five hams randomly taken after each processing stage. Potentialactivities of cathepsin B and L were determined. The effects of temperature, salt content, pH value and nitrate content on the activitiesof cathepsin B and L were evaluated using response surface methodology (RSM) and the actual activities of cathepsin B and Lduring Jinhua ham processing were calculated. The results showed that potential activities of cathepsin B and L decreased graduallyfrom 11332.05 to 9955.50Ug 1 prior salting to 1055.32-1359.90Ug 1 at the end of post-aging, respectively. After processing,about 9.31% original potential activity of cathepsin B and 13.66% original potential activity of cathepsin L were left. Temperature,pH value and salt content showed significant effects on cathepsin B and L activities. By stepwise regression analysis, two quadraticregression equation models were built individually for estimating cathepsin B and L activities. The models predicted that the actualactivities of cathepsin B and L were less than 5% of their corresponding potential activities most of the time before half of loft-agingand about 15% and 20% during the rest processing periods. Nevertheless, cathepsin B and L retained actual activities throughoutprocessing, especially during loft-aging and post-aging periods.
Dry-cured ham, Jinhua ham, Cathepsin B, Cathepsin L, Response surface methodology
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周光宏, G.M. Zhaoa, b, G.H. Zhoua, *, W. Tianc, X.L. Xua, Y.L. Wangc, X. Luoa
Meat Science 71(2005)612-619,-0001,():
-1年11月30日
Sixty experimental Jinhua hams were processed by a traditional method. The potential alanyl aminopeptidase (AAP) activity inbiceps femoris was determined. The effects of temperature, salt content, sodium nitrate content and pH on muscle AAP were evaluatedusing response surface methodology. Porcine muscle was found to possess very strong potential AAP activity that decreasedgradually during processing from 201, 635Ug-1 before salting to 6147Ug 1 after aging. Temperature, pH and salt content hadsignificant exponential effects on AAP activity (P<0.001). Both temperature and salt content interacted with pH in their effectson AAP activity (P<0.01). However, 0-50mg L-1 sodium nitrate had no detectable effect on AAP activity (P>0.05). The regressionmodel showed muscle AAP maintaining its activity all through Jinhua ham processing, indicating that muscle AAP may generatefree amino acids during the processing and storage of Jinhua ham. The concentrations of free amino acids increasedsignificantly (P<0.05) during Jinhua ham processing, except for arginine and cystine. The concentrations of most free amino acidswere 5-20 times higher in the final product than in hams before salting. Final concentrations exceeded thresholds for sensory detection,thus implicating an important role of free amino acids in the determination of Jinhua ham flavor.
Jinhua ham, Aminopeptidase, Alanyl aminopeptidase, Free amino acid, Response surface methodology
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【期刊论文】Changes of bacterial diversity and main flora in chilled pork duringstorage using PCR-DGGE
周光宏, M.Y. Li, G.H. Zhou, X.L. Xu, C.B. Li, W.Y. Zhu
Food Microbiology 23(2006)607-611,-0001,():
-1年11月30日
This study was designed to explore the bacterial diversity and the main flora in chilled pork by polymerase chain reaction-denaturinggradient gel electrophoresis (PCR-DGGE). Longissimus muscle was removed from pork carcasses at 24h postmortem. The muscle wastray- and vacuum-packaged at 4 1C for 2, 4, 7 days to extract the bacteria total DNA, respectively. The results indicated that the bacterialdiversity of chilled pork decreased with storage time regardless of packaging method. Nine types of bacteria were identified, includingArthrobacter sp., Enterococcus sp., Staphylococcus sp., Moraxella sp., Pseudomonas sp., Lactobacillus sp., Aeromonas sp., Acinetobactersp., Brochothrix thermosphacta. For tray-packaged pork, Pseudomonas sp. and B. thermosphacta were the dominant micro-organisms.The differences in the species found were related with the presence of Lactobacillus sp. in vacuum-packaged meat. The results of thepresent study might be useful to study the changes of the contaminating bacteria and their characteristics in chilled pork.
Chilled pork, PCR-DGGE, 16s rRNA gene, Diversity, Main flora
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周光宏, C.B. Lia, Y.J. Chena, X.L. Xua, M. Huanga, T.J. Hub, G.H. Zhoua, *
Meat Science 72(2006)9-17,-0001,():
-1年11月30日
In this study, the effects of low-voltage electrical stimulation (LVES) and rapid chilling (RC) treatments on the quality characteristicsof beef carcasses were evaluated, including the rate of pH and temperature decline, evaporative loss of carcasses, purge loss,cooking loss, and shear force values of m. longissimus steaks. Each carcass of 28 Chinese Yellow crossbred (Simmental Yanbian)bulls was subjected to one of the four treatments, i.e., electrical stimulation and conventional chilling (ES/NR), electrical stimulationand rapid chilling (ES/RC), no electrical stimulation and rapid chilling (NE/RC), or no electrical stimulation and conventional chilling(NE/NR). Carcass pH and temperature were measured at 1, 3, 5, 7, 9, 11, and 24h post-mortem. After that, a 2.5cm-thick m.longissimus steak was taken from the right side of each carcass and used for analyses of purge loss, cooking loss and Warner–Bratzlershear force (WBSF). The results showed that LVES accelerated the rate of carcass pH decline (P<0.05) and rapid chillingincreased the rate of carcass temperature decline (P<0.05). There was no significant difference found for the mean carcass evaporativelosses from all treatments (P>0.05). Mean purge losses form. longissimus steaks from rapidly chilled carcasses were lower(P<0.05) than those from conventionally chilled carcasses. Electrical stimulation had no impact on m. longissimus steak purgelosses (P>0.05). Rapid chilling significantly decreased (P<0.05) the cooking loss of m. longissimus steaks from electrically stimulatedcarcasses whilst it increased the cooking loss of m. longissimus steaks from carcasses without stimulation (P<0.05). LVESincreased (P<0.05) cooking loss of m. longissimus steaks from conventionally chilled carcasses, but had no effect under the procedureof pre-rigor rapid chilling (P>0.05). The lowest mean shear force value was found for the ES/NR-treated m. longissimussteaks, whilst the highest one for the NE/RC-treated carcasses (P<0.05). Regression analyses indicated that carcass pH at 1 hpost-mortem was the most useful predictor for beef shear force. Abattoirs processing Chinese Yellow bulls could optimize meatquality by using low-voltage stimulation together with pre-rigor rapid chilling.
Low-voltage electrical stimulation, Rapid chilling, Beef quality, Chinese yellow cattle
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【期刊论文】Productivity and carcass characteristics ofpure and crossbred Chinese Yellow Cattle
周光宏, G.H. Zhoua*, L. Liub, X.L. Xiua, H.M. Jianc, L.Z. Wanga, B.Z. Sund, B.S. Tongc
Meat Science 69(2001)359-362,-0001,():
-1年11月30日
The carcass characteristics of 334 Chinese Yellow Cattle, and their Simmental and Limonsin crosses, were investigated in abat-toirs in Hebei and Sandong provinces of China. The overall slanghter age was 4.8
Productivity, Carcass characteristics, Chinese Yellow Cattle, Meat performance
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周光宏, G.M. Zhaoa, G.H. Zhoua, *, X.L. Xua, Z.Q. Penga, Y.J. Huana, Z.M. Jingb, M.W. Chenb
Meat Science 69(2005)165-174,-0001,():
-1年11月30日
Sixty experimental Jinhua hams were processed by traditional methods using green hams from local cross-bred pigs of Lanxi,Zhejiang province, PR China. Biceps femoris was sampled from five hams randomly taken after each processing stage. Potentialactivities of DPP I and IV in addition to the changes of some enzyme influencing factors were determined. The effects of temperature,sodium chloride content, sodium nitrate content and pH value on the activities of muscle DPP I and IV were evaluated usingResponse Surface Methodology (RSM) and the actual activities of muscle DPP I and IV during Jinhua ham processing were estimated.The results showed that potential activity of muscle DPP I decreased gradually from 8608.23 to 1842.06Ug 1 before loftagingand then increased gradually from 1842.06 to 12196.60Ug 1 at the end, while that of muscle DPP IV decreased continuouslyand about 11% of the initial potential activity was left at the end of processing. Most of the chemical components analyzed in Bicepsfemoris as well as physical parameters changed greatly during processing. Temperature, sodium chloride concentration and pH valueinfluenced DPP I and IV activities significantly. However, nitrate concentration from 0 to 50mg kg 1 showed little effect. By regressionanalysis, two quadratic regression equation models were built. The models showed that DPP I could have strong activity duringJinhua ham processing, whereas the activity of DPP IV was always very weak despite its strong potential for activity. In conclusion,muscle DPP I may be a key enzyme responsible for the generation of dipeptides in Jinhua ham processing while the effect of DPP IVwas possibly very limited.
Jinhua ham, Dipeptidyl peptidase, Dipeptidyl peptidase I, Dipeptidyl peptidase IV, Response surface methodology
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周光宏, C.B. Li, G.H. Zhou*, X.L. Xu, M. Huang, M.Y. Li
Meat Science 69(2005)101-106,-0001,():
-1年11月30日
Tips of sacral, lumbar and thoracic vertebrae were sampled from 67 Chinese Yellow steer carcasses to determine relationships of the mineral composition in tips of vertebrae to the ossification degree as well as the dental age. Thoracic buttons were taken from another 11 Chinese Yellow steer carcasses to study their microscopic changes with age. Percentages of ash, calcium and phosphorus in thoracic buttons, on a fresh weight basis, increased with increasing ossification degree (R2=0.9815, 0.9743, 0.9817, respectively) and dental age (R2=0.9496, 0.9455, 0.9209, respectively), but those in tips of lumbar and sacral vertebrae varied little (P>0.05). Based on the same levels of ash percent in thoracic buttons, a corresponding relationship between the ossification degree and the dental age was observed: thoracic buttons did not ossify when the dental age was under 24 months; and 10%, 30%, and 40% of thoracic buttons ossified at the dentition-based age of 36, 50, and 60 months. Observations by scanning electron microscopy indicated that cartilages of Chinese Yellow steer thoracic buttons began to ossify at approximately 24 months and ossified completely at 84 months. The present study could be useful to improve the accuracy of age estimation for Chinese Yellow steers in the Chinese beef grading system.
Mineral composition, Ossification degree, Dental age, Microstructure, Chinese Yellow steer
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【期刊论文】Changes in taste compounds of duck during processing
周光宏, Yuan Liu, Xing-lian Xu, Guang-hong Zhou*
,-0001,():
-1年11月30日
Nanjing cooked duck is one of the few low temperature cooked meat products in traditional Chinese featured meat products. It is famous for its delicate processing, savoury, and tender flavour. Taste compounds of Nanjing cooked duck during processing, namely free amino acids, peptides and nucleotides, were analyzed. During boiling, both free amino acids and flavour nucleotides decreased significantly. Most peptides decreased during processing and the changes of total peptides were consistent with the nucleotides. Results showed that the special processes before boiling, especially brining, produced an increased of effect on the taste compounds, which could be the reason for the savoury taste of Nanjing cooked duck.
Cooked duck, taste compounds, free amino acids, peptides, Nucleotides
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周光宏, 孙京新, 徐幸莲, 叶伟华
食品科学,2002,23(12):27~31,-0001,():
-1年11月30日
本文是对猪肉肉色稳定性机理的研究。宰后24h的猪肉半膜肌经绞碎后,用Tris HC1萃取,然后用硫酸铵提取,离心分离,粗提液经DEAE-SeDharose FF和SeDhadex G-75层析柱分离纯化,得到纯的氧合肌红蛋白,并经SDSPAGE电泳和扫描光谱鉴定。研究了氧合肌红蛋白在不同的DH(5.0~7.0)、温度(20~50℃)、离子强度(0~00mmol/LNaC1)以及氧分压(o~150mmHg)外界因子条件下的氧化特性。结果表明,DH、温度、离子强度、氧分压等外界因子对氧合肌红蛋白的自动氧化均有显著的影响;低pH、高温、高离子强度以及很低的氧分压会加速氧合肌红蛋白的自动氧化。
猪肉, 氧合肌红蛋白, 纯化, 外界因子, 氧化特性
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