Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

Nilson, Anna M.; Holley, Richard A.

doi:10.1016/j.fm.2011.10.016

Cited by 13 publications

(14 citation statements)

References 58 publications

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“…Some authors suggested that the mustard deodorizing procedure using steam and pressure might result in better water‐binding capacity of the mustard powder and yield higher a w (Hampton and others ; Van Eylen and others ). Nonetheless, no significant differences in a w were found between control and deodorized mustard‐treated (4% and 6% w/w) Westphalian ham (Nilson and Holley ). Deodorized mustard powder, even at the higher level used in the present study (4%), did not influence the a w of sausage during drying.…”

Section: Resultsmentioning

confidence: 86%

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Sensory Evaluation of Dry‐fermented Sausage Containing Ground Deodorized Yellow Mustard

Aliani

Holley

2013

Journal of Food Science

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Ground deodorized yellow mustard is used as a binder and meat protein substitute in cooked processed meat products. Recent studies have shown that it has the potential to be used in uncooked processed meat products because of its natural antimicrobial properties. In the present study, ground deodorized yellow mustard was added to uncooked dry-fermented sausage during manufacture at 1% to 4% (w/w) and analyzed for its effects on starter cultures, physico-chemical properties, and consumer acceptability. Mustard had a nondose-dependent inhibitory effect on the Staphylococcus starter culture, had no effect on water activity or instrumental texture, and tended to accelerate sausage pH reduction. At 3% and 4% mustard, consumer scores on all sensory attributes as well as overall acceptability were significantly lower. The appearance and color of 3% and 4% mustard-treated sausages were liked slightly, whereas flavor, texture, and overall acceptability scores were reduced. The control without mustard and 1% mustard-treated sausages had similar sensory properties and were the most acceptable, while 2% mustard-treated sausages were given "like moderately" and "like slightly" descriptors. Sensory results mean that at concentrations necessary for mandated regulatory control of Escherichia coli O157:H7 in dry sausages, mustard may have a negative effect on consumer acceptance.

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Section: Resultsmentioning

confidence: 86%

“…The deodorized yellow powder was freshly prepared the day before sausage production, and stored in a closed container at ambient temperature. Thermal treatment deactivated the endogenous plant myrosinase and successfully stabilized the sinalbin level in the yellow mustard powder (Luciano and others ; Nilson and Holley ).…”

Section: Methodsmentioning

confidence: 99%

Sensory Evaluation of Dry‐fermented Sausage Containing Ground Deodorized Yellow Mustard

Aliani

Holley

2013

Journal of Food Science

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“…B. cereus was found to be the most sensitive to this oil (20-23 mm) [25]. Several papers have recently described the antibacterial activity of yellow and oriental mustard powder and their pure glucosinolates (SNB and SNG) in foods [38][39][40][41]. Tests were carried out against inoculated E.coli and L. Monocytogenes in a variety of meats using non-deodorized and deodorized seed flour, seed extracts and pure glucosinolates applied directly to the meat surface or incorporated in the packaging.…”

Section: Discussionmentioning

confidence: 99%

Antiproliferative, Proapoptotic, Antioxidant and Antimicrobial Effects of Sinapis nigra L. and Sinapis alba L. Extracts

Boscaro¹,

Boffa²,

Binello³

et al. 2018

Preprint

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High Brassicaceae consumption reduces the risk of developing several cancer types, probably due to their glucosinolate amount. Extracts from Sinapis nigra L. and Sinapis alba L. have been obtained from leaves and seeds under different conditions using ethanol/water mixtures because well accepted by food industry. The EtOH/H2O 8:2 mixture gives better yields in glucosinolate amounts from grinded seeds, mainly sinalbin in S. alba and sinigrin in S. nigra. The highest antiproliferative activity in both non-tumour and tumour cell lines was induced by S. alba seeds extract. To evaluate whether Sinapis spp effect was only due to glucosinolate content or it was influenced by the extracts’ complexity, cells were treated with extracts or glucosinolates, in the presence of myrosinase. Pure sinigrin did not modify cell proliferation, while pure sinalbin was less effective than the extract. The addition of myrosinase increased the antiproliferative effects of the S. nigra extract and sinigrin. Antiproliferative activity was correlated to MAPKs modulation, which was cell and extract-dependent. Cell-cycle analysis evidenced a proapoptotic effect of S. alba on both tumour cell lines and of S. nigra only on HCT 116. Both extracts showed good antimicrobial activity in disc diffusion tests and on ready-to-eat fresh salad. These results underline the potential effects of Sinapis spp in chemoprevention and food preservation.

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“…For the second trial, 6 sausages were used (3/experiment) for water activity and pH analyses (n = 6) at day 0 and every 7 d until the end of ripening. Sampling and analysis methods used followed the guidelines issued by Health Canada (2000) and were the same as in previous work (Graumann and Holley, 2008;Nilson and Holley, 2012). The moisture content in different mustard samples was analyzed using a moisture meter (model: IR35, Denver Instruments, Bohemia, NY, USA).…”

Section: Water Activity (A W ) and Ph Of Sausagesmentioning

confidence: 99%

Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage

Cordeiro

Holley

2014

International Journal of Food Microbiology

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Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

Cited by 13 publications

References 58 publications

Sensory Evaluation of Dry‐fermented Sausage Containing Ground Deodorized Yellow Mustard

Sensory Evaluation of Dry‐fermented Sausage Containing Ground Deodorized Yellow Mustard

Antiproliferative, Proapoptotic, Antioxidant and Antimicrobial Effects of Sinapis nigra L. and Sinapis alba L. Extracts

Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage

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