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博士生导师

 功能农业

张德权

发布时间：2024-09-23 点击数：

张德权，研究员，博士生导师。现任中国农业科学院都市农业研究所所长、党委书记、中国农业科学院农产品加工研究所肉品科学与营养工程创新团队首席科学家、农业农村部中式肉类菜肴制品加工技术集成实验室主任、农业农村部农产品质量安全收贮运管控重点实验室主任、国家肉羊产业技术体系加工研究室主任兼岗位科学家、国家肉类加工产业科技创新联盟理事长、中国畜产品加工研究会副会长、全国屠宰加工标准化技术委员会副秘书长、食品安全国家标准审评委员会食品产品专业委员会委员、农业农村部农产品加工标准化技术委员会副主任委员、《Food Science of Animal Products》科学主编。全国创新争先奖、国家高层次人才特殊支持计划领军人才、神农英才领军人才、全国农业科研杰出人才、科技部中青年科技创新领军人才、泰山产业创新领军人才、四川省学术和技术带头人，入选国际肉类科技大会IMS奖十人评委。

张德权研究员长期从事肉品科学与加工技术研究，聚焦于畜禽肉梯次加工、生鲜肉保鲜减损、预制肉类菜肴的工业化加工和副产品的多元化利用，研创羊肉梯次加工技术、精准保鲜减损技术、预制肉类菜肴工业化数字转换技术与装备，以及副产品组分多元联产技术与装备。主持国家重点研发专项、国家自然科学基金重点项目、国际科技合作专项等国家、省部级项目32项，以第一完成人获国家科技进步奖二等奖1项、神农中华农业科技奖一等奖3项等国家、省部级奖励11项，以第一作者和通讯作者发表高质量学术论文316篇，授权发明专利76件、软件著作权9项，制修订标准28项（国际1项、国家7项、行业20项）。

邮箱：dqzhang0118@126.com

代表性论文：

  1. 1.Song, G., Zhang, Z., Fauconnier, M.-L., Li, C., Chen, L., Zheng, X., & Zhang, D*. (2023). Bimodal single-atom iron nanozyme biosensor for volatile amine and food freshness detection. Nano Today, 53, 102025. https://doi.org/10.1016/j.nantod.2023.102025

    2.Li, X., Zhang, D*., Ren, C., Bai, Y., Ijaz, M., Hou, C., & Chen, L. (2021). Effects of protein posttranslational modifications on meat quality: A review. Compr Rev Food Sci Food Saf, 20(1), 289-331. https://doi.org/10.1111/1541-4337.12668

    3.Huang, C., Hou, C., Ijaz, M., Yan, T., Li, X., Li, Y., & Zhang, D*. (2020). Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review. Trends in Food Science & Technology, 105, 416-432. https://doi.org/10.1016/j.tifs.2020.09.030

    4.Huang, C., Blecker, C., Wei, X., Xie, X., Li, S., Chen, L., & Zhang, D*. (2024). Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein. Food Hydrocolloids, 150, 109717. https://doi.org/10.1016/j.foodhyd.2023.109717

    5.Fan, S., Wang, D., Wen, X., Li, X., Fang, F., Richel, A., . . . Zhang, D*. (2023). Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films. Food Hydrocolloids, 138, 108438. https://doi.org/10.1016/j.foodhyd.2022.108438

    6.Zhang, Y., Li, X., Zhang, D*., Bai, Y., & Wang, X. (2021). Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4°C in vitro. Food Chemistry, 356, 129696. https://doi.org/10.1016/j.foodchem.2021.129696

    7.Cao L, Wang Z, Zhang, D*, Li X, Hou C, Ren C. (2021). Phosphorylation of myosin regulatory light chain at Ser17 regulates actomyosin dissociation. Food Chem. 15, 56:129655. https://doi.org/10.1016/j.foodchem.2021.129655 

    8.Ren, C., Li, X., Bai, Y., Schroyen, M., & Zhang, D*. (2022). Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality. Food Chemistry, 397, 133739. https://doi.org/10.1016/j.foodchem.2022.133739

    9.Liu, H., Hui, T., Zheng, X., Li, S., Wei, X., Li, P., Zhang, D*., Wang, Z. (2022). Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC. Food Chemistry, 374, 131723. https://doi.org/10.1016/j.foodchem.2021.131723

    10.Yan, T., Hou, C., Wang, Z., Li, X., Chen, L., Liang, C., . . . Zhang, D*. (2022). Effects of chilling rate on progression of rigor mortis in postmortem lamb meat. Food Chemistry, 373, 131463. https://doi.org/10.1016/j.foodchem.2021.131463

    11.Li, M., Zhang, C., Wang, Z., Liu, N., Wu, R., Han, J., . . . Zhang, D*. (2024). Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS. Food Chemistry, 447, 138930. https://doi.org/10.1016/j.foodchem.2024.138930

    12.Nie, R., Wang, Z., Liu, H., Wei, X., Zhang, C., & Zhang, D*. (2024). Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study. Food Chemistry, 447, 138877. https://doi.org/10.1016/j.foodchem.2024.138877

    13.Sun, X., Yu, Y., Wang, Z., Akhtar, K. H., Saleh, A. S. M., Li, W., & Zhang, D*. (2024). Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS. Food Chemistry, 448, 138972. https://doi.org/10.1016/j.foodchem.2024.138972

    14.Fan, S., Yang, Q., Wang, D., Zhu, C., Wen, X., Li, X., . . . Zhang, D*. (2024). Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions. Food Chemistry, 446, 138512. https://doi.org/10.1016/j.foodchem.2024.138512

    15.Shi, H., Gao, R., Liu, H., Wang, Z., Zhang, C., & Zhang, D*. (2024). Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chemistry, 436, 137742. https://doi.org/10.1016/j.foodchem.2023.137742

    代表性专利： 

    1.国际专利“一体化肉品质多指标快速无损检测系统”，专利号：US11,555,811 B1，美国，第1发明人 

    2.国际专利“畜禽胴体冷却方法”，专利号：2023634，荷兰，第1发明人

    3.国际专利“肉或肉制品特征挥发性风味物质鉴别方法”，专利号：2022959，荷兰，第1发明人

    4.国际专利“一种提高熏烧烤肉制品凝胶强度的升温方法”，专利号：LU501030，卢森堡，第1发明人

    5.国际专利“畜禽胴体解冻方法”，专利号：1025123，比利时，第1发明人

    6.发明专利“一种芝麻风干肉干及其制作方法”，专利号：ZL201310008690.0，第1发明人

    7.发明专利“风干肉人工模拟气候风干装置”，专利号：ZL201510081171.6，第1发明人

    8.发明专利“一种调理烧烤羊排的方法”，专利号：ZL201310456911.0

    9.发明专利“高凝胶性血浆蛋白粉及其制备方法”，专利号：ZL201710408218.4，第1发明人

    10.发明专利“一种牛骨抽提物联产牛骨油、牛骨素与牛骨风味调味料的方法”，专利号：ZL201210166833.6，第1发明人

    11.发明专利“羊胴体计算机视觉辅助分割系统及其分割装置”，专利号：ZL201610847356.8，第1发明人

    12.发明专利“肉品质无损检测装置”，专利号：ZL201910146063.0

    13.发明专利“生鲜肉新鲜度的荧光高光谱检测方法”，专利号：202310193952.9，第1发明人

    14.发明专利“十全滋补调理羊肉食品”，专利号：ZL201910005308.8

    15.发明专利“无烟碳烤炉”，专利号：ZL201810871364.5，第1发明人