The antimicrobial effects of para-hydroxybenzyl isothiocyanate on Escherichia coli O157:H7 in beaker sausage and the sensory influence of deheated yellow mustard on dry-fermented sausage
| dc.contributor.author | Li, Shuliu | |
| dc.contributor.examiningcommittee | Arntfield, Susan (Food Science) Aliani, Michel (Human Nutritional Sciences) | en_US |
| dc.contributor.supervisor | Holley, Richard A. (Food Science) | en_US |
| dc.date.accessioned | 2012-09-06T21:27:58Z | |
| dc.date.available | 2012-09-06T21:27:58Z | |
| dc.date.issued | 2012-09-06 | |
| dc.degree.discipline | Food Science | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent. p-HBIT is not dependably available commercially, and a small amount was synthesized for use in beaker sausage fermentations. For these trials stabilized p-HBIT was used in dry sausage meat batter to reduce the viability of inoculated Escherichia coli O157:H7. A >4 log CFU/g reduction of E. coli O157:H7 was achieved in the beaker sausage containing p-HBIT. For sensory evaluation of fermented sausages containing ≤ 4% (w/w) yellow mustard powder, consumer preference tests were done. Deodorized (deheated) yellow mustard was added at 1,2,3 and 4% (w/w) to dry-fermented sausage and it was found that 3% and 4% mustard negatively affected the flavour, texture and overall acceptability of the fermented sausage. Dry-fermented sausage containing 1% and 2% mustard had a slight change in flavour, texture and overall acceptability. | en_US |
| dc.description.note | October 2012 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/8615 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | meat safety | en_US |
| dc.subject | meat quality | en_US |
| dc.subject | mustard | en_US |
| dc.subject | fermented sausage | en_US |
| dc.title | The antimicrobial effects of para-hydroxybenzyl isothiocyanate on Escherichia coli O157:H7 in beaker sausage and the sensory influence of deheated yellow mustard on dry-fermented sausage | en_US |
| dc.type | master thesis | en_US |