个人简历

学术兼职\r
山东省泰山学者蓝色产业计划专家，国家现代农业产业技术体系大宗淡水鱼加工研究室质量安全与营养品质评价岗位科学家，国家淡水鱼加工技术研发分中心（北京）主任，中国水产品流通加工协会第五、六届理事会专家委员会委员，中国水产学会水产加工和综合利用专业委员会委员；中国畜产品加工研究会常务理事，生化与综合利用分会副主任。\r
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教育经历\r
1983.9-1987.7：浙江大学（原浙江农业大学）畜牧专业，获学士学位\r
1987.9 - 1990.7：东北农业大学动物食品科学专业，获硕士学位\r
1993.9 - 1996.6：东北农业大学动物食品科学专业，获博士学位\r
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工作经历\r
1996-1997：日本中央水产研究所，联合国大学特别研究员。\r
1998-2000：日本中央水产研究所，日本科技厅特别研究员。\r
1990 -2004：中国农业大学食品科学与营养工程学院，助教、讲师、副教授。\r
2004-至今：中国农业大学食品科学与营养工程学院，教授，博士生导师

研究领域

""主要从事动物资源高效利用技术与理论研究，动物蛋白（肽）功能成分的制备与分离提取及功能特性的研究，畜水产品的贮藏保鲜与品质控制技术研究，畜水产品加工副产物高值化利用技术研究与产品开发。""""

近期论文

1.Longteng Zhang, Qian Li , JianLyu, Chunli Kong, Sijia Song, Yongkang Luo. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthysmolitrix) fillets stored at 4℃ during 72 h postmortem. Food Chemistry 216 (2017) 130–137. 2.Dapeng Li, Longteng Zhang, Sijia Song, Zhiying Wang, Chunli Kong, Yongkang Luo*. The role ofmicroorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinuscarpio) fillets. Food Chemistry, 224 (2017) 347–352. 3.Xiaochang Liu, Yuemei Zhang, Dapeng Li, Yongkang Luo*. Characterization of the microbiota in lightly salted bighead carp (Aristichthysnobilis) fillets stored at 4 ℃. Food Microbiology 62 (2017) 106-111. 4.Yuemei Zhang, Dongping Li, JianLv, Qingzheng Li, Chunli Kong, Yongkang Luo*. Effect of cinnamonessential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinuscarpio) during refrigerated storage. International Journal of Food Microbiology 249 (2017) 1–8. 5.Hui Hong, Joe M. Regenstein, Yongkang Luo*. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 2017, 57(9):1787–1798. 6.Han Lu, Longteng Zhang, Qingzheng Li, Yongkang Luo*. Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthysnobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. Food Chemistry 223 (2017) 96–103. 7.Chi Zhang, Yuqi Zhang, Zhiying Wang, Shangwu Chen*, Yongkang Luo*. Production and identification of antioxidant and angiotensin-converting enzyme inhibition and dipeptidyl peptidase IV inhibitory peptides frombighead carp (Hypophthalmichthysnobilis) muscle hydrolysate. Journal of Functional Foods, 35 (2017) 224–235. 8.Qian Li, Longteng Zhang, Han Lu, Sijia Song, Yongkang Luo*. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinuscarpio) stored at 4 C. LWT - Food Science and Technology 78 (2017) 317-324. 9.Hang Wang, Xiaochang Liu, Yuemei Zhang, Han Lu, Qian Xu, Ce Shi, Yongkang Luo*. Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodonidellus) fillets during storage at 4 C. LWT - Food Science and Technology 81 (2017) 10-17. 10.Na Qin,Dapeng Li, Hui Hong, Yuemei Zhang, Beiwei Zhu, Yongkang Luo*.Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodonidellus) fillets stored at 4℃. Food Chemistry 201 (2016) 131–138 11.Dapeng Li, Na Qin, Longteng Zhang, JianLv, Qingzheng Li , Yongkang Luo.Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinuscarpio) fillets stored at 4℃.: An in vivo study.Food Chemistry 211 (2016) 812–818. 12.Xiaochang Liu, Na Qin, Yongkang Luo. Application of a combination model based on an error-correcting technique to predict quality changes of vacuum-packed bighead carp (Aristichthysnobilis) fillets.LWT - Food Science and Technology 74 (2016) 514-520. 13.ZihanXu, Xiaochang Liu, Huiyi Wang, Hui Hong, Xunpei Yu and Yongkang Luo. Establishment of the Arrhenius model and the radial basis function neural network ( RBFNN) model to predict quality of thawed shrimp (solenoceramelantho) stored at different temperatures.Journal of Food Processing and Preservation 40 (2016) 882–892. 14.Qian Li, Dongping Li, Na Qin, Hui Hong & Yongkang Luo. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinuscarpio) during refrigerated (4 °C) storage.International Journal of Food Science and Technology 2016, 51, 1130–1139. 15.Chunli Kong, Huiyi Wang, Dapeng Li, Yuemei Zhang, Jinfeng Pan, Beiwei Zhu, Yongkang Luo*. Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinuscarpio) fillets during frozen storage. Food Chemistry 201 (2016) 327–333 16.Hongbing Fan, Xiaochang Liu, Hui Hong, Song Shen,QianXu, LigengFeng, Yongkang Luo*.Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodonpiceus) Fillets Stored at Different Temperatures. Journal of Food Protection, 2016(79),4: 635–645 17.Xu Qian, Shi Jing, Yao Minjing, Jiang Mizu, Luo Yongkang. Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates.Food and Agricultural Immunology, 2016(27), 3: 401-413. 18.Zhang Yuemei, Li Qian, Li Dongping, Liu Xiaochang, Luo Yongkang*. Changes in the microbial communities of air-packaged and vacuum packaged common carp (Cyprinuscarpio) stored at 4 °C. Food Microbiology, 2015, 52: 197-204. 19.Hong Hui, Fan Hongbing, Wang Hang, Lu Han, Luo Yongkang*, ShenHuixing. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthysnobilis). Journal of Food Science & Technology, 2015, 52(2): 903-911. 20.Song Shen, Yan Jiang, Xiaochang Liu, Yongkang Luo, Liang Gao. Quality assessment of rainbow trout (Oncorhynchusmykiss) fillets during super chilling and chilled storage. Journal of Food Science & Technology, 2015, 52(8): 5204-5211.