Original Articles
Vol 4, No 3 (2015)
https://doi.org/10.4081/ijfs.2015.4512

Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets

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Received: 8 July 2014
Accepted: 31 January 2015
Published: 17 September 2015
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Allyl isothiocyanate, Specific spoilage organisms, Gilthead sea bream fillets, Shelf-life

Authors

Filippo Giarratana
fgiarratana@unime.it
Department of Veterinary Sciences, University of Messina, Italy.
Chiara Crinò
Department of Veterinary Sciences, University of Messina, Italy.
Daniele Muscolino
Department of Veterinary Sciences, University of Messina, Italy.
Chiara Beninati
Department of Veterinary Sciences, University of Messina, Italy.
Graziella Ziino
Department of Veterinary Sciences, University of Messina, Italy.
Alessandro Giuffrida
Department of Veterinary Sciences, University of Messina, Italy.
Antonio Panebianco
Department of Veterinary Sciences, University of Messina, Italy.
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.

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1.
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets. Ital J Food Safety [Internet]. 2015 Sep. 17 [cited 2026 Mar. 16];4(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.4512

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