The idea of the hypothetical Magellanica Continent(Terra Australis Incognita)was introduced into China by the Jesuit missionaries during the seventeenth century.While not accepted by the Chinese government,it was affi...The idea of the hypothetical Magellanica Continent(Terra Australis Incognita)was introduced into China by the Jesuit missionaries during the seventeenth century.While not accepted by the Chinese government,it was affirmed and transmitted to the public by a few Chinese scholars,including Feng Yingjing,Cheng Bai'er,Zhang Huang,Xiong Mingyu,Xiong Renlin,You Yi,Zhou Yuqi,Jie Xuan,Wang Honghan,and Ye Zipei.Most of them communicated closely with the Jesuit missionaries,and several even helped the missionaries compose the maps.The concept was updated progressively by Matteo Ricci,Giulio Aleni,Johann Adam Schall von Bell,Francesco Sambiasi,and Ferdinand Verbiest.Chinese scholars copied the missionaries'relevant maps and textual introductions without much modification.However,they paid little attention to advancements in the idea,and many of them circulated outdated knowledge.It was not until the middle-and late-nineteenth century that Chinese scholars reexamined the correctness of this hypothetical continent.展开更多
Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food...Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.展开更多
文摘The idea of the hypothetical Magellanica Continent(Terra Australis Incognita)was introduced into China by the Jesuit missionaries during the seventeenth century.While not accepted by the Chinese government,it was affirmed and transmitted to the public by a few Chinese scholars,including Feng Yingjing,Cheng Bai'er,Zhang Huang,Xiong Mingyu,Xiong Renlin,You Yi,Zhou Yuqi,Jie Xuan,Wang Honghan,and Ye Zipei.Most of them communicated closely with the Jesuit missionaries,and several even helped the missionaries compose the maps.The concept was updated progressively by Matteo Ricci,Giulio Aleni,Johann Adam Schall von Bell,Francesco Sambiasi,and Ferdinand Verbiest.Chinese scholars copied the missionaries'relevant maps and textual introductions without much modification.However,they paid little attention to advancements in the idea,and many of them circulated outdated knowledge.It was not until the middle-and late-nineteenth century that Chinese scholars reexamined the correctness of this hypothetical continent.
基金supported by the National Natural Science Foundation of China(No.31301587)Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,China
文摘Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.
