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

  • 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.

Abstract

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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Published
2015-09-17
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Original Articles
Keywords:
Allyl isothiocyanate, Specific spoilage organisms, Gilthead sea bream fillets, Shelf-life
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How to Cite
Giarratana, F., Crinò, C., Muscolino, D., Beninati, C., Ziino, G., Giuffrida, A., & Panebianco, A. (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(3). https://doi.org/10.4081/ijfs.2015.4512

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