Effects of Allyl Isothiocyanate on the Shelf-life of Gilthead Sea Bream (Sparus aurata) Fillets
نویسندگان
چکیده
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.
منابع مشابه
Preliminary Investigation on the Use of Allyi Isothiocyanate to Increase the Shelf-Life of Gilthead Sea Bream (Sparus Aurata) Fillets
The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC) against fish spoilage bacteria (specific spoilage organisms; SSOs) as well as its possible use in gilthead sea bream (Sparus aurata) fillets to extend their shelf-life. In this regard, in vitro tests are carried out in order to evaluate the inhibitory activity of AITC and its vapours on several strains of SSOs. The ...
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