TY - JOUR
T1 - Antimicrobial Effects of Allyl Isothiocyanate and Modified Atmosphere on Pseduomonas Aeruginosa in Fresh Catfish Fillet under Abuse Temperatures
AU - Pang, Yu Hsin
AU - Sheen, Shiowshuh
AU - Zhou, Siyuan
AU - Liu, Linshu
AU - Yam, Kit L.
PY - 2013/4
Y1 - 2013/4
N2 - 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.
AB - 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.
KW - Allyl isothiocyanate
KW - Catfish fillet
KW - Modified atmosphere packaging
KW - Pseudomonas aeruginosa
UR - http://www.scopus.com/inward/record.url?scp=84875918110&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84875918110&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.12065
DO - 10.1111/1750-3841.12065
M3 - Article
C2 - 23464737
AN - SCOPUS:84875918110
SN - 0022-1147
VL - 78
SP - M555-M559
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -