Abstract：
:This work investigated the antimicrobial activity of residual endogenous plant myrosinase in Oriental and yellow mustard powders and a deoiled meal (which contained more glucosinolate than unextracted mustard powder of each type of mustard), against Escherichia coli O15:H7 during dry-fermented sausage ripening. When small amounts of "hot" mustard powder or meal containing endogenous plant myrosinase were added to fully-deodorized powders and a meal of the same type, pathogen reduction rates were enhanced. The higher glucosinolate level in the deoiled mustard meal enabled the use of 50% less mustard in dry sausage to achieve the mandatory ≥5logCFU/g reduction of E. coli O157:H7. The myrosinase-like activity present in E. coli O157:H7 contributed to glucosinolate hydrolysis in sausages with fully-deodorized, deoiled mustard meal, although the period necessary for a 5log pathogen reduction was 14d longer. Yellow mustard derivatives were more potently antimicrobial than Oriental mustard.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Cordeiro RP,Wu C,Holley RAdoi
10.1016/j.ijfoodmicro.2014.08.009subject
Has Abstractpub_date
2014-10-17 00:00:00pages
132-8eissn
0168-1605issn
1879-3460pii
S0168-1605(14)00400-0journal_volume
189pub_type
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