Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets
D. Muscolino, F. Giarratana, C. Beninati, G. Ziino, A. Giuffrida, A. Panebiancohttps://doi.org/10.17221/374/2015-CJFSCitation:Muscolino D., Giarratana F., Beninati C., Ziino G., Giuffrida A., Panebianco A. (2016): Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets. Czech J. Food Sci., 34: 160-165.
The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was evaluated. Preliminarily, the effectiveness of AITC was investigated in vitro against some strains of Specific Spoilage Organisms (SSOs). The inhibitory effect of AITC vapour was screened evaluating the bacterial growth in a jar. A strong inhibitory effect against the tested SSOs was observed. Successively, the shelf-life of gilthead sea bream fillets treated with AITC vapour and stored at 2°C was evaluated and compared with untreated samples. AITC inhibited the growth of SSOs effectively, and its use resulted in a shelf-life extension by ca. 8 days in treated fillets, compared to the control samples. The AITC addition in fillets yielded a distinct but pleasant flavour and contributed to a considerable reduction of fish spoilage.Keywords:
antibacterial activity; fish fillets; natural compound; Specific Spoilage OrganismsReferences:
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