戴瑞彤，女，博士，教授，博士生导师。1966年10月出生于河南南阳。

电话：010-62737547

邮箱：dairuitong@vip.sina.com

通讯地址：北京市海淀区清华东路17号中国农业大学 6163银河.net163.am（100083）

主要兼职

中国畜产品加工研究会理事

全国专业标准化技术委员会委员

全国屠宰加工标准化技术委员会生猪屠宰加工工作组组长

《Meat Science》、《Food Chemistry》、《Journal of Food Science》等杂志审稿人

主讲课程

本科生《食品保藏原理》《食品科学专业英语》

主要研究方向

肉品贮藏保鲜技术及加工工艺

肉品品质形成机理及质量安全控制技术

食品欧姆加热技术

工作和学习经历

1984.9-1987.6 河南科技学院 畜产品加工专业

1987.7-1997.8 河南省新乡市肉类联合加工厂，技术员

1997.9-2002.6 中国农业大学6163银河.net163.am，硕士/博士研究生

2002.07-现在，中国农业大学6163银河.net163.am，讲师、副教授、教授

其中2010.8-2011.2加拿大阿尔伯塔大学 访问学者

近五年承担课题

1. 国家自然科学基金面上项目“欧姆加热亚致死金黄色葡萄球菌的修复及其机制研究” 项目编号32272372，2023.1-2026.12

2. 国家自然科学基金面上项目 “宰后ROS导致的氧化应激对牛肌肉线粒体及牛肉品质的影响”项目编号32072286 ，2021.1-2024.12 主持

3. 国家自然科学基金面上项目“基于定量蛋白质组学研究宰后成熟期间牛肉肉色褐变的相关分子机制”，项目编号31571851， 2016.01-2019.12 主持

4. 国家自然科学基金面上项目“欧姆加热肉制品蛋白质降解、脂肪氧化及微生物安全研究”，项目编号31271894，2013.01-2016.12 主持

5. 科技部“十三五”重点研发计划“中华传统食品工业化加工关键技术研究与装备开发”。项目编号：2016YFD0400400，2016.01-2020.12  子课题主持

主要研究成果

自2007 年以来，申请人团队在冷却肉生产与贮藏保鲜、肉在贮藏过程中品质稳定性、肉的欧姆加热方面做了大量的研究工作，已经完成了三个与肉色相关和一个肉品欧姆加热相关的国家自然科学基金面上项目，主持和参与科技部肉品加工相关课题多项。在冷却肉贮藏中颜色褐变及控制、高铁肌红蛋白酶与肉色稳定性关系、线粒体中琥珀酸-琥珀酸脱氢酶体系与高铁肌红蛋白还原和肉色稳定性关系等方面取得了多项研究成果。近几年借助蛋白质组学的相关技术，对牛背最长肌、半腱肌、腰大肌在冷却贮藏过程中肉色相关肌浆蛋白质组的变化进行了研究，建立了基于质谱的选择反应监测技术的靶向蛋白质绝对定量方法；将与肉色相关的关键差异蛋白质进行了绝对定量并对肉色相关的重要代谢物进行了研究；对欧姆加热对肉的品质、微生物安全以及杀菌机制方面进行了大量研究，取得了很好的成果。申请人在这些领域的多篇研究成果近年来在Critical Review in Food Science and Nutrition, Trends in Food Science and Technology, Meat Science, Journal of Agricultural and Food Chemistry, Food Chemistry, Journal of Proteomics等高水平杂志上以通讯作者发表文章40余篇；培养毕业博士生7人，硕士研究生40余人。

近五年发表的文章（通讯作者）

1. 1、Bo Zou, LeLe Shao, Qianqian Yu, Yijie Zhao, Xingmin Li, Ruitong Dai.*。 Muscle fiber characteristics and apoptotic factors difference in beef Longissimus lumborum and Psoas major during early postmortem. Meat Science 195 (2023) 109013  IF5=6.6

2. Lele Shao, Yingying Sun, Bo Zou, Yijie Zhao, Xingmin Li, Ruitong Dai *Sublethally injured microorganisms in food processing and preservation: Quantiffcation, formation, detection, resuscitation and adaption. Food Research International 165 (2023) 112536 IF5=7.7

3. Lihong Jia , Lele Shao , Yijie Zhao , Yingying Sun , Xingmin Li , Ruitong Dai *Inactivation effects and mechanism of ohmic heating on Bacillus cereus International Journal of Food Microbiology 390 (2023) 110125  IF5=5.5

4. Bo Zou , LeLe Shao, Qianqian Yu, Yijie Zhao, Xingmin Li, Ruitong Dai. Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality. Meat Science 195 (2023) 109013  IF5=6.6

5. Lele Shao Bo Zou | Yijie Zhao | Yingying Sun | Xingmin Li | Ruitong Dai. Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate-buffered saline. Journal of Food Safety. 2023  https://doi.org/10.1111/jfs.13052

6. Bo Zou, Fei Jia, Lin Ji, Xingmin Li & Ruitong Dai. Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2023.2235435  IF5=11.8

7. Bo Zou Chuyao Shao Lele Shao Yijie Zhao Ruitong Dai Yi Liu. Preparation of lemon essential oil nanoemulsion and its effect on the microbial community of pork patties. Journal. Food Science. 2023;88:2286–2300. DOI: 10.1111/1750-3841.16586

8. Zou, B., Shao, C., Shao, L., Zhao, Y., Dai, R., & Liu, Y. (2023). Preparation of lemon essential oil nanoemulsion and its effect on the microbial community of pork patties. Journal of Food Science, 88(6), 2286-2300.

9. Zou, B., Jia, F., Wang, H., Duan, M., Li, X., & Dai, R. (2023). Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization. Food Science of Animal Products, 1(4).

10. Zou, B., Wang, H., Duan, M., Sun, Y., Liu, Y., Li, X., & Dai, R. (2024). Identifying the potential apoptotic metabolites in postmortem beef muscle by targeted metabolomics. Journal of Agricultural and Food Chemistry. (Accepted)

11. Lele Shao, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai*. Recovery and virulence factors of sublethally injured Staphylococcus aureus after ohmic heating. Food Microbiology 102 (2022) 103899. 2021-09 IF5=6.374

12. Bo Zou, Qianqian Yu, Lele Shao, Yingying Sun, Xingmin Li, and Ruitong Dai* Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem. Journal of Agricultural and Food Chemistry.2022. IF5=5.891

13. Lele Shao, Yi Liu, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai. Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating. Innovative Food Science and Emerging Technologies 74 (2021) 102870.  IF5=7.104

14. Lele Shao, Yi Liu, Xiaojing Tian, Qianqian Yu, Huicong Wang, Xingmin Li, Ruitong Dai*. Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating. LWT - Food Science and Technology 139 (2021) 110545.2020-11

15. Lele Shao, Yi Liu, Xiaojing Tian, Bo Zou, Yijie Zhao, Xingmin Li, Ruitong Dai*. Global proteomic responses of sublethally injured Staphylococcus aureus induced by ohmic heating. Food Control 127 (2021) 108106. 2021-03

16. Xiaojing Tian, Qianqian Yu, Lele Shao, Wladimir Silva-Vera, Xingmin Li, Ruitong Dai*.Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating. Food Research International 140 (2021) 109989. 2020-12

17. Lele Shao, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai*. Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective. Trends in Food Science & Technology 118 (2021) 601–616.  2021-10  IF5=16.002

18. Qianqian Yua,b, Xiaojing Tian, Lele Shao, Xingmin Li, Ruitong Dai. Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem. Meat Science 166(2020) 108112 IF=3.644 IF5=4.095,(2020-03) https://doi.org/10.1016/j.meatsci.2020.108112  

19. Xiaojing Tian, Yi Liu, Qianqian Yu, Lele Shao, Xingmin Li, Ruitong Dai. Label free based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating. Food Research International 128 (2020) 108815 IF=4.972  IF5=5.084  2019-11 

20. Lele Shao , Jiayu Bi , Ruitong Dai *, Xingmin Li. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter. Food Research International 138 (2020) 109788  IF=4.972 IF5=5.084  2019-11. 2020-10 IF=4.972  IF5=5.084  2020-10 

21. Lele Shao, Yi Liu, Xiaojing Tian, Huicong Wang, Qianqian Yu, Xingmin Li, Ruitong Dai*. Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency. 2020. Journal of Food Engineering 274 (2020) 109834  IF=4.499  IF5=4.332 2019-11

22. Xiaojing Tian, Lele Shao, Qianqian Yu, Wladimir Silva-Vera, Xingmin Li, Ruitong Dai*. Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content. Journal of Food Processing and Preservation. 2020;00:e14377. DOI: 10.1111/jfpp.14377 2020-01 

23. Xiaojing Tian,Lele Shao,Qianqian Yu, Xingmin Li, Ruitong Dai*. Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science Technology (July 2020) 57(7):2461–2471.2020-02

24. Xiaojing Tian, Lele Shao, Qianqian Yu, Huan Yang, Xingmin Li, Ruitong Dai. Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking. International Journal of food microbiology. 2019. 304 (2019) 11-18 IF=4.187 IF5=4.226. 2019-05

25. Lele Shao, Xiaojing Tian, Qianqian Yu, Lei Xu, Xingmin Li, Ruitong Dai. Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth. LWT - Food Science and Technology 110 (2019) 1-7  IF=4.006  IF5=4.385,(2019-04)

26. X. Tian , L. Shao, Q. Yu, Y. Liu, X. Li and R. Dai. Evaluation of structural changes and intracellular substance leakage of Escherichia coli O157:H7 induced by ohmic heating. Journal of Applied Microbiology.2019. doi:10.1111/jam.14411 2019-08 

27. Qianqian Yu, Xiaojing Tian, Chengfeng Sun, Lele Shao, Xingmin Li, Ruitong Dai. Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle. Food Chemistry. 2019, 301 (2019) 125262. IF=6.306  IF5=6.219,(2019-07)

28. Wei Wu, Rui-Tong Dai, and Emøke Bendixen. Comparing SRM and SWATH Methods for Quantitation of Bovine Muscle Proteomes. J. Agric. Food Chem. 2019, 67, 1608−1618. 2019-01 IF=3.571  IF5=3.437 

29. Qianqian Yu, Xiaojing Tian, Lele Shao, Xingmin Li, Ruitong Dai. Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods. Meat Science 156 (2019) 166-173 IF=3.644  IF5=4.095,(2019-05)