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

Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Graziella Ziino, Alessandro Giuffrida and Antonio Panebianco
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Daniele Muscolino: Department of Veterinary Sciences, University of Messina, Messina, Italy
Filippo Giarratana: Department of Veterinary Sciences, University of Messina, Messina, Italy
Chiara Beninati: Department of Veterinary Sciences, University of Messina, Messina, Italy
Graziella Ziino: Department of Veterinary Sciences, University of Messina, Messina, Italy
Alessandro Giuffrida: Department of Veterinary Sciences, University of Messina, Messina, Italy
Antonio Panebianco: Department of Veterinary Sciences, University of Messina, Messina, Italy

Czech Journal of Food Sciences, 2016, vol. 34, issue 2, 160-165

Abstract: 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 Organisms (search for similar items in EconPapers)
Date: 2016
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