姓 名: 石柳(汉族);
办公电话:15071380234;
电子邮件: shiliu@hbaas.com;
通讯地址: 湖北省武汉市洪山区南湖大道5号湖北省农业科学院农产品加工与核农技术研究所;
任职情况:博士,湖北民族大学,生工院,副研究员;
研究领域:水产品保鲜加工;
一、学习和工作简历:
学习经历:
2006/09 - 2010/06,华中农业大学,食品质量与安全,获法学学士学位;
2014/09 - 2015/09,美国西弗吉尼亚大学,水产品加工技术,国家公派留学;
2010/09 - 2016/12,华中农业大学,农产品加工及贮藏工程,获工学博士学位;
工作经历:
2016/12-2022/11,湖北省农业科学院农产品加工与核农技术研究所,助理研究员;
2022/12-至今 ,湖北省农业科学院农产品加工与核农技术研究所,副研究员。
二、承担科研项目情况:
1.湖北省技术创新专项(重大项目)揭榜制科技项目“水产智能化加工工程技术研发及装备集成”,2023BEB030,经费50万元,2022.05-2025.12,主持;
2.湖北省中央引导地方科技发展专项“裂殖壶菌制备功能营养素的技术研发与新产品创制”,2023EGA025,经费100万元,2023.08-2025.07,技术主持;
3.湖北省技术创新计划项目“黄鳝高质加工与冷链物流关键技术研发”,2024BBB078,经费100万元,2024.06-2027.06,子课题主持;
4.湖北省技术创新计划项目“特色淡水产品(黄鳝、小龙虾)高质高效加工及装备研究”,2024BBB079,经费100万元,2024.05-2027.06,子课题主持;
5.湖北省自然科学基金创新发展联合基金项目“淡水鱼冷链流通环节脂肪胺的形成与调控机制”,2025AFD708,经费20万元,2025.03-2028.02,子课题主持;
6.武汉都市圈协同创新科技项目“生鲜小龙虾冷链储运品质感知及预测技术”,2024070904020441,经费50万元,2024.07-2026.06,经费100万元,主持;
7.湖北省自然科学基金面上类项目“低温诱导形成肌原纤维蛋白聚集体乳化凝胶的机制研究”,2020CFB466,经费5万元,2020.03-2022.03,主持;
8.湖北省科技创新专项重大项目“淡水鱼鱼糜节水生产与凝胶质构调控关键技术研发”,经费10万元,2018.01-2020.12,子课题主持。
三、代表性论文
Mengting Chen , Zhida Sun, Aimin Ma, Gangpeng Shi , Guangquan Xiong , Yu Qiao, Sheng Chen, Wenjin Wu , Jing Liu , Ziyi Tu, Lan Wang* , Liu Shi *. Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder crayfish shell powder. Food Chemistry, 2025, 478: 143605 (IF:9.8)
Mengting Chen, Yan Su, Aoli Xiang , Yu Lu , Zhida Sun, Aimin Ma, Guangquan Xiong, Yu Qiao , Sheng Chen , Wenjin Wu, Jing Liu , Ziyi Tu, Lan Wang* , Liu Shi*. Leveraging ultra-micro crayfish shell powder to modulate protein digestion and health benefits in silver carp surimi. Food Chemistry, 2015, 488: 144900(IF:9.8)
Mengting Chen, Lifeng Yang, Jie Wang, Jinhui Jiang, Mengxi Feng, Wenjin Wu, Shen Chen, Lan Wang*, Liu Shi *. Towards healthier surimi: quality and nutritional benefits of flaxseed gum as a fat replacer in grass carp surimi gels. Food Chemistry, 2025, 478: 145570(IF:9.8)
Liu Shi, Lifeng Yang, Juan You, Wenjin Wu, Guangquan Xiong, Lan Wang*, Tao Yin*. Integrated microbiome and metabolomics insights into meat quality changes in rice-Field eel slices during refrigeration storage: effects of ε-Polylysine, vitamin C, epigallocatechin gallate, and phloretin. Foods, 2025,14: 14132236(IF:5.1)
Mao Shucan, Zhou Junpeng, Hao Meng, Ding Anzi, Li Xin, Wu Wenjin, Qiao Yu, Wang Lan, Xiong Guangquan *, Shi Liu*. BP neural network to predict shelf life of channel catfish fillets based on near infrared transmittance (NIT) spectroscopy. Food Packaging and Shelf Life, 2023, 35: 101025. (IF:10.423)
Wu Yiwen, Zhao Manman, Xiong Guangquan, Sun Weiqing, Wu Wenjin, Ding Anzi, Chen Sheng, Wang Lan *, Shi Liu *. Effects of hypoxia on meat qualities and muscle metabolism in rainbow trout (Oncorhynchus mykiss) during short-time transportation and its relief by reoxygenation. Aquaculture, 2023, 570: 739404.(IF:3.889)
Huang Jian, Que Feng, Xiong Guangquan, Qiao Yu, Wu Wenjin, Wang Jun, Ding Anzi, Liao Li, Shi Liu *, Wang Lan*. Physicochemical and functional properties changes in myofibrillar protein extracted from channel catfish by a high-voltage electrostatic field. Food and Bioprocess Technology, 2022, 9(9): 4946-4951.(IF:5.778)
Shi, L., Yin, T., Huang, Q., You, J., Hu, Y., Jia, D., Xiong, S. Effect of filleting methods on composition, gelling properties and aroma profile of grass carp surimi. Food Science and Human Wellness, 2021, 10: 308-315.
Shi, L., Yin, T., Xiong, G., Ding, A., Li, X., Wu, W., Qiao, Y., Liao, L., Wang, J., Wang, L. Microstructure and physicochemical properties: effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage. LWT, 2020, 130, 109606. (IF:6.509)
Shi, L., Xiong, G., Yin, T., Ding, A., Li, X., Wu, W., Qiao, Y., Liao, L., Jiao, C., Wang, L. Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia). LWT, 2020, 133, 110124. (IF:6.509)
Shi, L., Yang, T, Xiong, G., Li, X., Wang, X., Ding, A., Qiao, Y., Wu, W., Liao, L., Wang, L. Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Lateolabrax japonicus) . LWT, 2018, 92, 471-476.(IF:6.509)
Shi, L., Xiong, G. Ding, A., Li, X., Wu, W., Yu Qiao, Liao, L., Wang, L. Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkia. International Journal of Refrigeration, 2018, 91, 223-229.(IF:3.5)
四、获奖成果
1、湖北省科技进步奖,淡水鱼绿色保鲜与高质高效加工关键技术及应用,二等奖,2025,第五。
2、湖北省科技进步奖,畜禽肉制品高效加工关键技术及应用,二等奖,2019,第九。
五、授权发明专利
1、石柳,汪兰,李旭海,丁安子,吴文锦,乔宇,李新,熊光权,廖李,陈清.一种基于可见光谱快速预测小龙虾虾尾肉持水性的方法,专利号: ZL 2022 1 1019058.1.
2、石柳,汪兰,章蔚,吴文锦,熊光权,李新,丁安子,乔宇,廖李.一种基于光谱成像技术快速预测水产品中食盐含量的方法,专利号:ZL 2019 1 1265820.2
3、汪兰,石柳,王俊,熊光权,吴文锦,尤孝鹏,丁安子,乔宇,李新,廖李. 一种缓解淡水鱼类运输应激的方法,专利号:ZL 2020 1 1284230.7
4、汪兰,石柳,丁安子,吴文锦,熊光权,吴艺文,乔宇,李新,王俊,赵曼曼,尤孝鹏. 一种基于呼吸频率的活鱼肌肉品质预测方法,专利号:
ZL 2021 1 1368011.1.