澳大利亚CSIRO Ronald Keith TUME博士、Anita Louise Sikes博士来访
2014年04月23日   作者:管理员   阅读次数:1805
2014324-421日,澳大利亚联邦科学与工业研究组织(CSIRO)动物食品营养部Ronald Keith TUME博士、Anita Louise Sikes博士至我校交流访问。Ronald Keith TUME博士、Anita Louise Sikes博士从事动物生理生化、肉品科学研究已有近30年,特别是对宰后鸡肉生理生化、肌肉蛋白结构功能、超高压处理技术等有详细的研究。
此次来华,Ronald Keith TUME博士、Anita Louise Sikes博士协助国家肉品质量安全控制工程技术研究中心开展研究生的各项科研指导工作。4日上午,Tume Ronald Keith教授在我所会议室作了题为“Traceability of Australian beef, sheep ang pork meats in domestic and export markets”的学术报告。随后,Sikes Anita Louise教授作了题为“Enhanced tenderisation of meat through high pressure processing”的学术报告。我校食品院师生近80人参加了会议交流。会上,Tume Ronald Keith教授从澳大利亚的牛、羊和猪肉安全可追溯体系的建立、应用等方面进行了详细介绍;Sikes Anita Louise教授从超高压的原理、超高压对肉品品质的影响以及对肌原纤维和肌球蛋白的结构影响等方面,系统的介绍了超高压影响肌肉品质的机理。
Ronald Keith TUME博士、Anita Louise Sikes博士多次指导我校研究生科技论文写作,从科研目的、背景、讨论及外语语法多方面对研究生的科技论文提出修改意见。在他们的悉心指导下,已完成6SCI论文:
1Feng L, Qiao Y, Zou Y, et al. Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage [J]. Meat Science, 2014, 98(1): 34-40.
2Ying-Ying Zhao, Peng Wang, Yu-Feng Zou, Ke Li, Zhuang-Li Kang, Xing-Lian Xu, Guang-Hong Zhou. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J]. Food Research International, 2014, 58: 98 –104.
3Ke Li, Zhuangli Kang, Yufeng Zou, Xinglian Xu, Guanghong Zhou. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. Journal of Food Science and Technology, accepted.
4Huijuan Yang, Yufeng Zou, Minyi Han, Yun Bai , Ke Li, Xinglian Xu, Guanghong Zhou*. Interaction of high pressure processing with fat content on quality attributes of pork sausage emulsions[J] Meat Science( under review)
5chunbao Li, Fan Zhao, Keping Ye, Shuaiwu Wang, Xinglian Xu, Guanghong Zhou. Highly diverse microbial communities in vacuum-packed chilled pork associated with decreased meat quality during storage[J].Food Microbiology( under review)
6Use of high intensity ultrasound to improve functional properties of batter suspensions prepared from PSE-like chicken breast meat.Food and Bioprocess Technologyunder review
 
此外,Ronald Keith TUME博士、Anita Louise Sikes博士还指导研究生实验,包括实验方法选择、以及设备的操作方法等,为我单位研究生科研学术工作提供了巨大的帮助与支持。