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    Home > Food News > Food Articles > Conference report-Professor Zhu Qiujin-Glycerin-mediated proteome analysis of low-sodium cured meat and the formation mechanism of eating quality

    Conference report-Professor Zhu Qiujin-Glycerin-mediated proteome analysis of low-sodium cured meat and the formation mechanism of eating quality

    • Last Update: 2021-11-11
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science


    Professor Zhu Qiujin

    Associate Dean, School of Brewing and Food Engineering, Guizhou University

    In 1991, he graduated from Guizhou Agricultural College with a major in animal product processing and storage; in 1999, he obtained a master's degree in agricultural product processing and storage engineering from Southwest Agricultural University; in 2007, he received a doctorate degree in food nutrition and safety from Jiangnan University
    He used to be an assistant and lecturer in the Department of Food Science, Guizhou Agricultural College, an associate professor in the School of Life Sciences, Guizhou University, an assistant to the county magistrate of Congjiang County, Qiandongnan Prefecture, a director of the Chinese Society of Animal Products Processing, and a member of the Expert Committee of the China Meat Industry Alliance

    The current deputy dean of the College of Brewing and Food Engineering of Guizhou University, a member of the Guizhou Food Safety Committee, a member of the Guizhou Food Standardization Committee, an editorial board member of "Meat Research", "Dairy Science and Technology", "Food Science",
    Food Chemistry Experts in reviewing manuscripts of other journals, national fund project communications review, communications review of science and technology awards of the Ministry of Education, and academic dissertation review experts of the Ministry of Education
    The eighth batch of outstanding young scientific and technological talents in Guizhou Province, the third batch of 100-level talent project winners in Guizhou Province, the eighth batch of provincial management experts in Guizhou Province, and the leader of Guizhou Province's ecological characteristic meat products scientific and technological innovation talent team


    Current research directions include animal product processing and storage engineering, food nutrition and safety, and microbiology
    It has condensed a technical research and development team that integrates animal food processing, nutrition and safety

    Presided over 4 National Natural Science Foundation projects, undertook more than 10 vertical projects such as provincial fund projects, provincial support projects, and scientific and technical personnel service enterprise projects of the Ministry of Science and Technology; participated in nearly 20 national, provincial and ministerial vertical projects; hosted and participated More than 20 various horizontal cooperation projects

    Published 171 Chinese academic papers, more than 30 English SCI papers, presided over and participated in the compilation of 4 local standards, 1 group standard; 1 publication each of the editor-in-chief and associate editor, 2 textbooks, 1 book; presided over And 4 scientific research appraisal results involved; 2 third prizes for scientific and technological progress in Guizhou Province, 2 third prizes for provincial outstanding papers, 1 scientific and technological cooperation prize of Southeast Guizhou Province, and 1 second prize for agricultural harvest in Guizhou Province; A total of 10 national invention authorized patents and transferred invention patents, 1 Australian innovation patent; a good tutor in the minds of the first graduate students of Guizhou University, an excellent undergraduate tutor of Guizhou University, and an excellent Seminar team for graduate students of Guizhou University, guiding graduate students to win 2018 The first prize of the "Chuangqingqing" University Student Innovation and Entrepreneurship Competition in Guizhou Province in 2016, and the bronze medal of the "Chuangqingqing" National University Student Innovation and Entrepreneurship Competition in 2018, led the college's 2016 graduate students to win the title of Guizhou Advanced Class Collective



    Glycerin-mediated proteomic analysis of low-sodium cured meat and the formation mechanism of its eating quality


    Marinating is an important processing link of fermented meat products.
    Although salt is a key ingredient related to the quality and flavor formation of meat products, high sodium salt intake is not conducive to human health, so it is particularly important to explore low-salt curing methods

    This article clearly proposes and validates glycerol as a mediator, and investigates its effects on the quality, flavor and proteomics of cured meats

    Studies have found that the addition of glycerol helps to reduce the salt and moisture content of meat products, improves the water holding capacity, texture and other edible quality of the products, and has a good linear relationship with the salt content in meat products, which can be used as A new type of low-salt curing method

    Using the TMT quantitative proteomics strategy, it was found that a total of 1,362 proteins were identified in the two groups of samples (with glycerol addition levels of 0 and 10 g/100 g), of which 301 were differentially expressed proteins

    The enrichment analysis of GO and KEGG pathways showed that the differential proteins up-regulated by glycerol-mediated pickling group B (EG-B10) are mainly involved in the oxidative phosphorylation pathway, thermogenesis and some disease-related pathways; down-regulated proteins are mainly involved Regulation of actin cytoskeleton

    These differential proteins and the ways in which they participate are related to meat characteristics

    In addition, studies have found that glycerol-mediated curing has a certain effect on the taste and volatile flavor characteristics of fermented loin ham.
    The main manifestation is that the glycerol curing treatment reduces the ketones, esters, acids and heterocycles in flavor substances.
    The relative content of such compounds increases the content of alcohols and aromatic hydrocarbons

    The results of this study provide basic data for glycerol-mediated pickling, and provide new ideas and new directions for the development of low-salt health food in China


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