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标题：Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
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作者：Filippo Giarratana ; Chiara Crinò ; Daniele Muscolino 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2015
卷号：4
期号：3
DOI：10.4081/ijfs.2015.4512
语种：English
出版社：PAGEPress Publications
摘要：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 AITC effect on the shelflife of sea bream fillets was made by putting them in plastic trays hermetically closed with the addition AITC. Microbiological and sensorial evaluations were made on fish fillets during storage. Treated fillets maintained microbial populations at a significantly lower level compared with the control samples during storage, showing better sensorial characteristics. Therefore, the use of AITC’s vapours seems to be a new and interesting alternative way to increase fish product shelf-life.
关键词：Allyl isothiocyanate;Specific spoilage organisms;Gilthead sea bream fillets;Shelf-life