Microbial Inhibition by Allyl-isothiocyanate Release from Black Mustard (<em>Brassica nigra</em>) Seeds During Refrigerated Storage of Fresh Tench (<em>Tinca</em> <em>tinca</em>) Fillets

The aim of this paper was to prevent the development of microorganisms in the refrigerated storage of tench by releasing allyl isothiocyanate (AITC) produced by black mustard seeds. Tench reared in an aquaculture center was sacrificed and the fillets were separated. Different amounts of defatted mustard seed (300, 400 and 500 mg) were added to hermetic polypropylene trays. Microbiological, sensory and gas chromatography with MS detection analysis were done. AITC release increased progressively until three days of storage, delaying the development of microorganisms. The tasting panel detected positive aromas at the beginning of the study, and these decrease and negative aromas appeared. Mustard seed treatment showed a higher positive aroma at the end of the storage. A total of 31 volatile compounds were detected and grouped into hydrocarbon, alcohol, benzenoid, isothiocyanate, ketone, acetate, aldehyde, and others. Butylated hydroxytoluene, an indicator of bacterial contamination, was the major aromatic compound found during storage. The release of AITC resulted in fewer organic compounds with negative aromas appearing during storage. PCA analysis allowed to classify the assays during storage according to their volatile profile. Thus, adding mustard seed to fish packaging could be a viable alternative to extending the product&#039;s shelf life and ensuring food safety.