姓 名
黄继超
性别
男


职 称
讲师
系别
农业工程系

学 位
博士
电话
**

E-mail
jchuang@njau.edu.cn

单位地址
南京市浦口区点将台路40号
邮编
210031

研究领域
肉品加工与装备

社会兼职


承担项目
1. 国家青年科学基金：宰前急性应激对鸡肉类PSE肉形成的作用机制（编号：**）
2. 江苏省青年科学基金：宰前扑翅应激对鸡肉类PSE肉形成的作用机制（编号：BK**）
3. 中央高校基本业务费：扑翅应激对宰后鸡肉能量代谢的影响机制（编号：KJQN201842）
4. 国家重点实验室开放基金：酱卤休闲食品烘干工艺研究（编号：YR**）
5. 横向课题：高沟捆蹄原料猪皮的重组关键技术研发与应用（SZ-HA**）

学术成果
近期主要论文：
1.Huang J. C., Y. C. Guo, Q. Hou, M. Huang, X. H. Zhou. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging. Journal of Food Science, 2020, 85(4):1231-1239.
2.Huang J. C.L. Zhao, J. Yang, B. H. Zhang, X. L. Xu, K. J. Chen, and M. Huang.The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat. Journal of Food Science, 2019, 84(5):1054-1059.
3.Huang J. C.,J. Yang , M. Huang, Z. Z. Shuai,X. B. Sun,B. H. Zhang,X. L. Xu, K. J. Chen,and B. C. Xu.Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK and meat quality of broilers. Poultry Science, 2018, 97(5):1841-1847.
4.Huang J. C., J. Yang, B. H. Zhang, M. Huang, K. J. Chen, X. L. Xu, and G. H. Zhou. Effect of electrical stunning frequency on meat quality, plasma parameters and protein solubility of broilers. Poultry Science, 2017, 96(8):2986-2991.
5.Huang J. C., J. Yang, M. Huang, K. J. Chen, X. L. Xu, and G. H. Zhou. The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat. Poultry Science, 2017, 96(3):764-769.
6.Huang J. C., J. Yang, F. Huang, M. Huang, K. J. Chen, X. L. Xu, and G. H. Zhou. Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major. Poultry Science, 2016, 2455-2463.
7.X. B. Sun, J. C. Huang, T. T. Li, Y. Ang, X. L. Xu, and M. Huang. Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat. 2019, 98(9):4212-4220. (共同一作)

奖励荣誉
2016年 “江苏省科协青年会员创新创业大赛二等奖”排名二；
2017年 “南京市科学技术进步二等奖” 排名五；
2017年 “江苏省轻工业科学技术进步一等奖”排名五；
2017年 “中国轻工业联合会科技进步二等奖” 排名六；
2018年 “青岛市科学技术进步二等奖”排名六.

Name
Jichao Huang
Gender
Male


Title
Lecturer
Department
Department of Agricultural engineering

Degree
Ph. D.
Telephone
**

E-mail
jchuang@njau.edu.cn

Unit address
P.B. 8, No. 40, Dianjiangtai Road
Post code
210031

Research field
Meat processing and equipment

Social appointments


Research projects
National Natural Science Foundation of China: The mechanism of action of acute pre-mortem stress on the formation of chicken PSE meat（**）

Academic achievements
1.Huang J. C., Y. C. Guo, Q. Hou, M. Huang, X. H. Zhou. Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging. Journal of Food Science, 2020, 85(4):1231-1239.
2.Huang J. C.L. Zhao, J. Yang, B. H. Zhang, X. L. Xu, K. J. Chen, and M. Huang.The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat. Journal of Food Science, 2019, 84(5):1054-1059.
3.Huang J. C.,J. Yang , M. Huang, Z. Z. Shuai,X. B. Sun,B. H. Zhang,X. L. Xu, K. J. Chen,and B. C. Xu. Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK and meat quality of broilers. Poultry Science, 2018, 97(5):1841-1847.
4.Huang J. C., J. Yang, B. H. Zhang, M. Huang, K. J. Chen, X. L. Xu, and G. H. Zhou. Effect of electrical stunning frequency on meat quality, plasma parameters and protein solubility of broilers. Poultry Science, 2017, 96(8):2986-2991.
5.Huang J. C., J. Yang, M. Huang, K. J. Chen, X. L. Xu, and G. H. Zhou. The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat. Poultry Science, 2017, 96(3):764-769.
6.Huang J. C., J. Yang, F. Huang, M. Huang, K. J. Chen, X. L. Xu, and G. H. Zhou. Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major. Poultry Science, 2016, 2455-2463.
7.X. B. Sun, J. C. Huang, T. T. Li, Y. Ang, X. L. Xu, and M. Huang. Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat. 2019, 98(9):4212-4220. (co-first author)

Reward & honor
2017-The second prize of Science and Technology Progress of Nanjing
2018-The second prize of Science and Technology Progress of Qingdao