Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets

https://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.
download PDF
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.
References:
Böhme Karola, Fernández-No Inmaculada C., Barros-Velázquez Jorge, Gallardo José M., Calo-Mata Pilar, Cañas Benito (2010): Species Differentiation of Seafood Spoilage and Pathogenic Gram-Negative Bacteria by MALDI-TOF Mass Fingerprinting. Journal of Proteome Research, 9, 3169-3183  https://doi.org/10.1021/pr100047q
 
Cardenas Bonilla Alma, Sveinsdottir Kolbrun, Martinsdottir Emilia (2007): Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control, 18, 352-358  https://doi.org/10.1016/j.foodcont.2005.10.019
 
Cattaneo P., Colombo F., Bernardi C., Cantoni C., Ziino G., Scarano C., Ianieri A. (2007): Spoilage strains isolated in farmed gilthead seabream (Sparus aurata). Industrie Alimentari, 46: 753–759.
 
Clinical and Laboratory Standards Institute (2012): Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria that Grow Aerobically; Approved Standard. 9th Ed. Vol. 32, No. 2 M07-A9. Wayne.
 
Daniel Ana Paula, Veeck Ana Paula L., Klein Bruna, Ferreira Lauren F., da Cunha Mauro A., Parodi Thaylise V., Zeppenfeld Carla C., Schmidt Denise, Caron Braulio O., Heinzmann Berta M., Baldisserotto Bernardo, Emanuelli Tatiana (2014): Using the Essential Oil of Aloysia triphylla (L'Her.) Britton to Sedate Silver Catfish ( Rhamdia quelen ) during Transport Improved the Chemical and Sensory Qualities of the Fish during Storage in Ice. Journal of Food Science, 79, S1205-S1211  https://doi.org/10.1111/1750-3841.12463
 
Dias Carla, Aires Alfredo, Saavedra Maria (2014): Antimicrobial Activity of Isothiocyanates from Cruciferous Plants against Methicillin-Resistant Staphylococcus aureus (MRSA). International Journal of Molecular Sciences, 15, 19552-19561  https://doi.org/10.3390/ijms151119552
 
Giarratana Filippo, Crinò Chiara, Muscolino Daniele, Beninati Chiara, Ziino Graziella, Giuffrida Alessandro, Panebianco Antonio (2015): Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets. Italian Journal of Food Safety, 4, -  https://doi.org/10.4081/ijfs.2015.4512
 
Giuffrida Alessandro, Valenti Davide, Giarratana Filippo, Ziino Graziella, Panebianco Antonio (2013): A new approach to modelling the shelf life of Gilthead seabream ( Sparus aurata ). International Journal of Food Science & Technology, 48, 1235-1242  https://doi.org/10.1111/ijfs.12082
 
Goulas Antonios E., Kontominas Michael G. (2007): Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100, 287-296  https://doi.org/10.1016/j.foodchem.2005.09.045
 
Gram Lone, Dalgaard Paw (2002): Fish spoilage bacteria – problems and solutions. Current Opinion in Biotechnology, 13, 262-266  https://doi.org/10.1016/S0958-1669(02)00309-9
 
Gram Lone, Trolle Gunilla, Huss Hans Henrik (1987): Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. International Journal of Food Microbiology, 4, 65-72  https://doi.org/10.1016/0168-1605(87)90060-2
 
Kykkidou S., Giatrakou V., Papavergou A., Kontominas M.G., Savvaidis I.N. (2009): Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. Food Chemistry, 115, 169-175  https://doi.org/10.1016/j.foodchem.2008.11.083
 
LIN CHIA-MIN, KIM JEONGMOK, DU WEN-XIAN, WEI CHENG-I (2000): Bactericidal Activity of Isothiocyanate against Pathogens on Fresh Produce. Journal of Food Protection, 63, 25-30  https://doi.org/10.4315/0362-028X-63.1.25
 
Mari M., Leoni O., Iori R., Cembali T. (2002): Antifungal vapour-phase activity of allyl-isothiocyanate against Penicillium expansum on pears. Plant Pathology, 51, 231-236  https://doi.org/10.1046/j.1365-3059.2002.00667.x
 
Mastromatteo M., Conte A., Del Nobile M. A. (2010): Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation. Food Engineering Reviews, 2, 28-38  https://doi.org/10.1007/s12393-010-9013-5
 
Minarini Anna, Milelli Andrea, Fimognari Carmela, Simoni Elena, Turrini Eleonora, Tumiatti Vincenzo (2014): Exploring the effects of isothiocyanates on chemotherapeutic drugs. Expert Opinion on Drug Metabolism & Toxicology, 10, 25-38  https://doi.org/10.1517/17425255.2013.843668
 
Ojagh Seyed Mahdi, Rezaei Masoud, Razavi Seyed Hadi, Hosseini Seyed Mohamad Hashem (2010): Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193-198  https://doi.org/10.1016/j.foodchem.2009.10.006
 
Ozogul İlyas, Polat Abdurrahman, Özogul Yesim, Boga Esmeray K., Ozogul Fatih, Ayas Deniz (2014): Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel ( Anguilla anguilla ) fillets. International Journal of Food Science & Technology, 49, 847-853  https://doi.org/10.1111/ijfs.12374
 
Pang Yu-Hsin, Sheen Shiowshuh, Zhou Siyuan, Liu Linshu, Yam Kit L. (2013): Antimicrobial Effects of Allyl Isothiocyanate and Modified Atmosphere on Pseduomonas Aeruginosa in Fresh Catfish Fillet under Abuse Temperatures. Journal of Food Science, 78, M555-M559  https://doi.org/10.1111/1750-3841.12065
 
Rhee M.-S., Lee S.-Y., Dougherty R. H., Kang D.-H. (2003): Antimicrobial Effects of Mustard Flour and Acetic Acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica Serovar Typhimurium. Applied and Environmental Microbiology, 69, 2959-2963  https://doi.org/10.1128/AEM.69.5.2959-2963.2003
 
Shin Joongmin, Harte Bruce, Ryser Elliot, Selke Susan (2010): Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens. Journal of Food Science, 75, M65-M71  https://doi.org/10.1111/j.1750-3841.2009.01465.x
 
Wilson Adjélé Eli, Bergaentzlé Martine, Bindler Françoise, Marchioni Eric, Lintz Adrienne, Ennahar Saïd (2013): In vitro efficacies of various isothiocyanates from cruciferous vegetables as antimicrobial agents against foodborne pathogens and spoilage bacteria. Food Control, 30, 318-324  https://doi.org/10.1016/j.foodcont.2012.07.031
 
WINTHER METTE, NIELSEN PER VÆGGEMOSE (2006): Active Packaging of Cheese with Allyl Isothiocyanate, an Alternative to Modified Atmosphere Packaging. Journal of Food Protection, 69, 2430-2435  https://doi.org/10.4315/0362-028X-69.10.2430
 
Zhang Yuesheng (2010): Allyl isothiocyanate as a cancer chemopreventive phytochemical. Molecular Nutrition & Food Research, 54, 127-135  https://doi.org/10.1002/mnfr.200900323
 
Zou Yunyun, Jung Lae-Seung, Lee Seung Hwan, Kim Sungkyun, Cho Youngjae, Ahn Juhee (2013): Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate against Listeria monocytogenes , Staphylococcus aureus , Salmonella Typhimurium and Shigella boydii. International Journal of Food Science & Technology, 48, 324-333  https://doi.org/10.1111/j.1365-2621.2012.03190.x
 
download PDF

© 2020 Czech Academy of Agricultural Sciences