Submitted to: Food Control
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/16/2014
Publication Date: 7/24/2014
Publication URL: http://handle.nal.usda.gov/10113/59475
Citation: Pang, Y., Zhang, L., Yam, K.L., Zhou, S., Liu, L.S., Sheen, S. 2014. Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere. Food Control. DOI: 10.1016/j.foodcont.2014.07.030. Interpretive Summary: The shelf-life of seafood may be extended by using natural antimicrobial agents and modified atmosphere (MA) technology. Shelf-life extension and prediction are important to fresh seafood quality. In this report, simple models were developed based on the growth potential of Pseduomonas aeruginosa, the major spoilage microbe, on fresh catfish fillets under the stresses of the natural anitmicrobial allyl isothiocyanate and MA at temperature 8-20 degree C. The storage time can be extended to around 20 days (3 weeks) vs. 3-5 days at refrigeration temperature which may improve the catfish fillet commercial value.
Technical Abstract: Pseudomonas aeruginosa, a common spoilage microorganism in fish, grows rapidly when temperature rises above 4 degree C. The combination of allyl isothiocyanate (AIT) and modified atmosphere (MA) was applied and proved to be effective to retard the growth of P. aeruginosa. The objective of this research was to develop simple mathematical models to predict the growth behavior of P. aeruginosa in catfish fillet and its ensuing shelf life as a function of AIT and temperature with/without MA treatment. The inhibition impact of gaseous AIT (0, 18 and 36 uL/L) on the growth of a multi-isolate P. aeruginosa cocktail was evaluated at 8, 15 and 20 degree C. Furthermore, the antimicrobial effects of MA (49% CO2, 50.5% N2 and 0.5% O2) alone and AIT/MA combination were also investigated. These data obtained through an experimental design were used for model development. The regression models for lag phase, growth rate and shelf life were validated by two individual experiments. Surface plot of models was also drawn to lucidly represent the interaction of AIT and temperature. The developed models may assist food industry in optimization of the MA packaging system with incorporation of AIT to obtain the desired shelf-life of fresh fish products under specified distribution or storage conditions.