Ligang Qin
Northeast Agricultural University
FermentationGel electrophoresisElectronic tongueFlavourInoculationChemistryGlycogen phosphorylaseGas chromatography–mass spectrometryElectronic noseLactic acidLactobacillus fermentumProteaseAntioxidantAllium senescensStaphylococcus xylosusAmmoniumLactobacillus sakeiFlavorProtein oxidationUltrasonic assistedQuality characteristicsFood scienceExtraction (chemistry)BacteriaSodiumWater activityPolyphenolHydrolysis
4Publications
3H-index
25Citations
Publications 4
Newest
#1Ligang Qin (NEAU: Northeast Agricultural University)H-Index: 3
#2Jing Yu (ZJU: Zhejiang University)
Last. Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
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Abstract The ultrasonic-assisted extraction of total polyphenol from Allium senescens L. (ASL) seeds was conducted, and the antioxidant efficacy of ASL seed extract (ASLSE) was assessed in Harbin dry sausages. ASLSE extracted with 1:30 g/mL water at 150 W for 15 min had the highest antioxidant capacities (P 0.05) at 12 d. These results indicated that 6 g/kg ASLSE could be effective in inhibiting lipid and protein oxidation and reducing color deterioration of dry sausages.
2 CitationsSource
#1Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
#2Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
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The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). ...
7 CitationsSource
#1Fangda Sun (NEAU: Northeast Agricultural University)H-Index: 10
#2Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
Last. Ligang Qin (NEAU: Northeast Agricultural University)H-Index: 3
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Abstract This study investigated the purification and biochemical characterization of the protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. The optimized fermentation conditions were as follows: a fermentation time of 48 h, an initial pH of 6 and a fermentation temperature of 37 °C. The 37.7 kDa extracellular protease was purified using ammonium sulphate deposition, an ion exchange layer system and gel filtration. The protease produced by L. fermentum R6 had the ...
5 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract Pediococcus pentosaceus (Pp) , Lactobacillus curvatus (Lc) , Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, ...
20 CitationsSource