李大鵬(上海海洋大學食品學院副教授)

李大鵬，男，工學博士，現為上海海洋大學食品學院副教授。

研究方向：水產品加工和儲存過程中的質量變化和微生物作用機制，水產品加工和儲存過程中的風味變化。

基本介紹

• 中文名：李大鵬
• 畢業院校：中國農業大學
• 學位/學歷：博士
• 教學職稱：副教授

人物經歷

學習經歷

2019年7月獲中國農業大學工學水產品及貯藏工程專業博士學位。期間，於2016年12月至2018年11月國家公派留學，在美國路易斯安那州立大學Witoon Prinyawiwatkul教授課題組進行聯合培養博士的學習。

工作經歷

2019年9月至2021年8月在中國農業大學彭彥昆教授課題組進行博士後研究。

現為上海海洋大學食品學院副教授。

研究方向

（1）水產品加工和儲存過程中的質量變化和微生物作用機制。

（2）水產品加工和儲存過程中的風味變化。

主要成就

科研綜述

主持或參與國家級、省部級的多項項目課題，發表SCI收錄論文20餘篇。

科研項目

（1）中國博士後基金，面上項目，基於特定腐敗菌誘導的魚肉肌苷酸降解機制，2020M680765，2020.11至2021.7，主持。

（2）北京市自然科學基金委員會,面上項目,6212011,淡水魚冷藏過程中魚肉體系腐敗菌的互作效應及調控機制研究, 2021-01 至2023.12,參與。

（3）國家自然科學基金委員會,面上項目, 31972007, 淡水魚肉貯藏過程中基於胺基酸側鏈修飾的蛋白質氧化分子機制, 2020-01 至 2023-12,參與。

（4）國家自然科學基金委員會,青年科學基金項目,31801617,基於天然色素的新型色敏指示膜的魚新鮮度檢測方法及其回響機理, 2019-01至2021-12,參與。

發表論文

[1] Li, D. （李大鵬）, Prinyawiwatkul, W., Tan, Y., Luo, Y.*, & Hong, H*. (2021). Asian Carp: A Threat to American Lake, A Feast on Chinese Table. Comprehensive Reviews in Food Science and Food Safety, 20(11): 2968-2990.

[2] Li, D. （李大鵬）, Karslı, B., Rubio, N., Janes, M., Luo, Y., Prinyawiwatkul, W.* & Xu, W.* (2020). Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water‐soluble chitosan coating. Letters in Applied Microbiology, 70: 380-387.

[3] Li, D. （李大鵬）, Qin, N., Zhang, L., Li, Q., Prinyawiwatkul, W., Luo. Y.* (2019). Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures. International Journal of Refrigeration. 98,294-301.

[4] Li, D. P.（李大鵬）, Zhang, L. T., Song, S. J., Wang, Z. Y., Kong, C. L., & Luo, Y. K. (2017). The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chemistry, 224, 347-352.

[5] Li, D. P.（李大鵬）, Jia, S. L., Zhang, L. T., Wang, Z. Y., Pan, J. F., Zhu, B. W., & Luo, Y. K. (2017). Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio). Journal of Food Engineering, 212, 226-233.

[6] Li, D. P.（李大鵬）, Jia, S. L., Zhang, L. T., Li, Q. Z., Pan, J. F., Zhu, B. W., Prinyawiwatkul, W., & Luo, Y. K. (2017). Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage. Innovative Food Science & Emerging Technologies, 42, 25-32.

[7] Li, D. P. （李大鵬）, Qin, N., Zhang, L. T., Lv, J., Li, Q. Z., & Luo, Y. K. (2016). Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4 degrees C: An in vivo study. Food Chemistry, 211, 812-818.

[8] Li, D. （李大鵬）, Teng, J., Wang, H., Liu, X., Luo, Y., & Wang, H. (2017). Relationship between Lipid Oxidation, Protein Function Properties, and Freshness Changes of Salt-Treated Blunt-Snout Bream (Megalobrama amblycephala) Fillets Stored at 4° C. Journal of Aquatic Food Product Technology, 26(4), 468-478.

[9] Liang, Y., Xie, Y., Li, D. （李大鵬）, Luo, Y., & Hong, H. (2021). Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. LWT, 135, 110033.

[10] Gao, S., Li, D.（李大鵬）, Hong, H., Shu, R., Cheng, H. and Luo, Y. (2020), Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked. Journal of Food Science, 85: 4249-4259.

[11] Karsli, B., Caglak, E., Li, D. （李大鵬）, Rubio, N. K., Janes, M., & Prinyawiwatkul, W. (2018). Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating. International Journal of Food Science & Technology, 54 (1), 25-33.

[12] Wang, H., Wang, H., Li, D. （李大鵬）, & Luo, Y. (2018). Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C. Journal of Aquatic Food Product Technology, 27(1), 80-90.

[13] Liu, X. C., Zhang, Y. M., Li, D. P. （李大鵬）, & Luo, Y. K. (2017). Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 degrees C. Food Microbiology, 62, 106-111.

[14] Kong, C. L., Wang, H. Y., Li, D. P. （李大鵬）, Zhang, Y. M., Pan, J. F., Zhu, B. W., & Luo, Y. K. (2016). Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage. Food Chemistry, 201, 327-333.

[15] Qin, N., Li, D. P. （李大鵬）, Hong, H., Zhang, Y. M., Zhu, B. W., & Luo, Y. K. (2016). Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 degrees C. Food Chemistry, 201, 131-138.

[16] Qin, N., Li, D. P. （李大鵬）, Li, Q., Li, D. P., Liu, X. C., & Luo, Y. K. (2016). Application of Artificial Neural Network to Predict K-Value, Inosine Mono-Phosphate, and Hypoxanthine Concentrations of Grass Carp (Ctenopharyngodon idellus) Fillets During Storage. International Journal of Food Properties, 19(12), 2693-2706.

社會任職

擔任《International Journal of Food Science and Technology》雜誌的青年名譽副主編，《Comprehensive Reviews in Food Science and Food Safety》，《Journal of Food Science》，《International Journal of Food Science and Technology》等雜誌的審稿人。