Application of allyl isothiocyanate and its complex with cyclodextrin in preservation of chilled beef slices

The inhibitory effects of allyl isothiocyanate(AITC) and its inclusion complex with cyclodextrin(CD) on E. coli and mesophilic aerobic bacteria in chilled beef slices were investigated. The results show that both AITC and its CD complex at 4 μL/g level can effectively reduce the numbers of E. coli and mesophilic aerobic bacteria in chilled beef slices. Compared with liquid AITC, the CD complex exhibites a stronger antimicrobial effect through its controlled release behavior of AITC, and meanwhile contributes to an improvement of hydrocolloid of the chilled beef slices. However, the CD complex can bring on whitening of beef slices, therefore be only appropriate for the chilled beef slices which have no strict request with color.