Title: Antimicrobial effect of allyl isothiocyanate and modified atmosphere on Pseudomonas aeruginosa in fresh catfish fillet under abuse temperatures
Authors: Pang Y, Sheen S, Zhou S, Liu LS, Yam K
Journal: J Food Sci
Accepted date: 2013 Jan 6
Interpretive summary: The shelf life of seafood may be extended by using the natural antimicrobial agents (ingredients) and modified atmosphere (MA) technology. In this study the growth of Pseudomonas aeruginosa inoculated into catfish fillet treated with MA and allyl isothiocyanate (AIT) was examined. It was found that using MA and AIT together inhibited Pseudomonas aeruginosa growth and extended product shelf life, even at abuse temperatures. This process may be used to extend the shelf-life of seafood products.
Publication date: 2013 Apr
Related projects: Alternative Food Processing Technologies