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

J Food Sci. 2013 Apr;78(4):M555-9. doi: 10.1111/1750-3841.12065. Epub 2013 Mar 6.

Abstract

The effects of allyl isothiocyanate (AIT; 18 and 36 μg/L) in vapor phase, modified atmosphere (MA; 49% CO2 , 0.5% O2 , and 50.5% N2 ), and their combinations on the growth behavior of Pseduomonas aeruginosa in fresh catfish fillet at different abuse temperatures (8, 15, and 20 °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 °C. The synergistic effect was observed at 8 °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.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Animals
  • Anti-Infective Agents / pharmacology*
  • Carbon Dioxide / analysis
  • Catfishes*
  • Colony Count, Microbial
  • Food Contamination / prevention & control*
  • Food Microbiology
  • Food Packaging / methods
  • Food Preservation / methods
  • Isothiocyanates / pharmacology*
  • Pseudomonas aeruginosa / drug effects*
  • Seafood / analysis
  • Seafood / microbiology
  • Temperature*

Substances

  • Anti-Infective Agents
  • Isothiocyanates
  • Carbon Dioxide
  • allyl isothiocyanate