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- Cordeiro, Roniele Peixoto; Wu, Chen; Holley, Richard Alan
- International journal of food microbiology 2014 v.189 pp. 132-138
- mustard meal, etc ; Escherichia coli O157; anti-infective properties; deodorization; glucosinolates; hydrolysis; meat aging; pathogens; powders; sausages; thioglucosidase; Show all 11 Subjects
- ... 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 myrosina ...
- Dai, Ruyan; Lim, Loong‐Tak
- Journal of food science 2014 v.79 no.1 pp. E47
- mustard meal, etc ; air; allyl isothiocyanate; antimicrobial properties; foods; gas chromatography; glass; headspace analysis; jars; lipid content; mustard; mustard seed; particle size; powders; relative humidity; seeds; shelf life; sinigrin; temperature; thioglucosidase; Show all 20 Subjects
- ... Allyl isothiocyanate (AITC) is a wide‐spectrum antimicrobial compound found in mustard seeds, produced when their tissues are disrupted. The formation of AITC in mustard seed is mediated by the myrosinase enzyme which catalyzes the release of volatile AITC from a glucosinolate—sinigrin. Since water is a substrate in the reaction, humidity from the air can be used to activate the release of AITC fr ...