title: Preliminary Investigation on the Use of Allyi Isothiocyanate to Increase the Shelf-Life of Gilthead Sea Bream (Sparus Aurata)Fillets.
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 vitrotests 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 shelf-life 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.
authors: Department of Veterinary Sciences, University of Messina , Italy.
authors: Filippo
authors: F
authors: Giarratana
authors: Department of Veterinary Sciences, University of Messina , Italy.
authors: Chiara
authors: C
authors: Crinò
authors: Department of Veterinary Sciences, University of Messina , Italy.
authors: Daniele
authors: D
authors: Muscolino
authors: Department of Veterinary Sciences, University of Messina , Italy.
authors: Chiara
authors: C
authors: Beninati
authors: Department of Veterinary Sciences, University of Messina , Italy.
authors: Graziella
authors: G
authors: Ziino
authors: Department of Veterinary Sciences, University of Messina , Italy.
authors: Alessandro
authors: A
authors: Giuffrida
authors: Department of Veterinary Sciences, University of Messina , Italy.
authors: Antonio
authors: A
authors: Panebianco
keywords: Allyl isothiocyanate; Gilthead sea bream fillets; Shelf-life; Specific spoilage organisms