Antimicrobial Effects of Allyl Isothiocyanate and Modified Atmosphere on Pseduomonas Aeruginosa in Fresh Catfish Fillet under Abuse Temperatures

作者：Pang Yu Hsin; Sheen Shiowshuh; Zhou Siyuan; Liu Linshu; Yam Kit L^*

来源：Journal of Food Science, 2013, 78(4): M555-M559.

DOI：10.1111/1750-3841.12065

• allyl isothiocyanate
• catfish fillet
• modified atmosphere packaging
• Pseudomonas aeruginosa

The effects of allyl isothiocyanate (AIT; 18 and 36 mu g/L) in vapor phase, modified atmosphere (MA; 49% CO2, 0.5% O-2, and 50.5% N-2), and their combinations on the growth behavior of Pseduomonas aeruginosa in fresh catfish fillet at different abuse temperatures (8, 15, and 20 degrees C) were evaluated in this study. Lag phase, maximum growth rate, and shelf life were used as parameters to analyze the antimicrobial effects. Both gaseous AIT and MA alone inhibited the growth potential of P. aeruginosa effectively, prolonging the shelf life by 1.5 to 3.4 times compared to the control at abuse temperatures between 8 and 20 degrees C. The synergistic effect was observed at 8 degrees C, extending the shelf life of fresh catfish by more than 6.5 times (>= 550 h). In addition, the maximum growth rate decreased with decreasing storage temperature, but it was not significantly influenced by the addition of AIT or MA. Hence, the combination of AIT and MA may be used as an effective antimicrobial system to reduce the microbial risks due to temperature abuse and to improve the shelf life of fresh catfish fillet. The proper combination of AIT and MA may be further optimized for industrial applications.

• 出版日期2013-4
• 单位rutgers