黄继超

职 称

副教授

系别

农业工程系

学 位

博士

电话

15195983770

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

农产品加工与智能装备

社会兼职

江苏省农业工程学会青年工作委员会 委员兼副秘书长

承担项目

1. 国家自然科学基金（青年）：宰前急性应激对鸡肉类PSE肉形成的作用机制（编号：31701620）；

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：BK20170715）；

3. 十四五国家重点研发计划（任务负责人）：带骨肉多功能分切技术研发与装备创制；

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：YR2016001）；

5. 苏北科技专项：高沟捆蹄原料猪皮的重组关键技术研发与应用（SZ-HA2017002）；

6. 中央财政农业技术推广项目：盐水鸭加工关键技术集成与示范（TG（16）035）；

7. 苏北科技专项：高沟捆蹄标准化生产关键技术应用与示范（SZ-HA2021035）；

8. 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）；

9. 横向课题：休闲禽肉脱水装备及工艺研发（2021320122000593）。

学术成果

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. Poultry   Science, 2019, 98(9):4212-4220. (共同一作)

标准：

1 江苏省地方标准：“肉鸡宰前电致晕技术规范”DB32/T 3776-2020，排名三

奖励荣誉

2022年“中国轻工业联合会科学技术进步奖”一等，排名三；

2018年“青岛市科学技术进步奖”二等，排名六；

2017年“南京市科学技术进步奖”二等，排名五；

2017年“江苏省轻工业科学技术进步奖”一等，排名五；

2017年“中国轻工业联合会科技进步奖”二等，排名六；

2016年“江苏省科协青年会员创新创业大赛”二等奖，排名二。

Title

Associate Professor

Department

Department   of Agricultural engineering

Degree

Ph. D.

Telephone

15195983770

E-mail

jchuang@njau.edu.cn

Unit address

P.B. 8, No. 40, Dianjiangtai   Road

Post   code

210031

Research field

Agricultural Products Processing   and Nondestructive Testing

Social appointments

Deputy Secretary General of   Youth Working Committee of Jiangsu Agricultural Engineering Society

Research projects

1.National Natural Science   Foundation of China: The mechanism of action of acute pre-mortem stress on   the formation of chicken PSE meat（31701620）

2.National Natural Science   Foundation of Jiangsu: The mechanism of pre-slaughter shacking stress on the   formation of chicken PSE meat（31701620）

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

· 2022- The first prize of Science and Technology Progress of China   Light Industry Federation

· 2018-The second prize of Science and Technology Progress of Qingdao

· 2017-The second prize of Science and Technology Progress of Nanjing