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.
Ground yellow mustard has been used in cooked processed meats and other foods because of its high protein content as well as for its excellent water-binding, emulsifying, and thickening abilities. In uncooked dry sausages, it acts as an antimicrobial, satisfying the mandated regulatory reduction of Escherichia coli O157: H7 by 5 log CFU/g while having little effect on starter cultures. This sensory study shows that mustard levels needed to cause the required reduction of E. coli O157:H7 viability during dry sausage manufacture may be detectable by consumers.