Two types of protein isolates were prepared from de-hulled yellow mustard flour by aqueous extraction, membrane processing and acid precipitation of proteins at the isoelectric point (IEP 5.5). Their electrophoretic, main functional properties and protein composition were determined. The precipitated and acid soluble protein isolates had 83.0 and 96.0% protein content on a moisture and oil free basis, respectively. The acid soluble protein isolate had comparable functional properties to those of commercially available soybean and other protein isolates. The precipitated protein isolate exhibited less desirable functionality than the soluble isolate, due to its high lipid content (~25%); however, it was still comparable to soybean isolates. Storage temperature had limited effect on lipid oxidation, and hence the stability of the precipitated protein isolate at 25-45ºC. Taste and texture of wieners and bologna prepared with 1-2% of this isolate as binder were comparable to those prepared with soy protein isolates.

Two types of protein isolates were prepared from de-hulled yellow mustard flour by aqueous extraction, membrane processing and acid precipitation of proteins at the isoelectric point (IEP 5.5). Their electrophoretic, main functional properties and protein composition were determined. The precipitated and acid soluble protein isolates had 83.0 and 96.0% protein content on a moisture and oil free basis, respectively. The acid soluble protein isolate had comparable functional properties to those of commercially available soybean and other protein isolates. The precipitated protein isolate exhibited less desirable functionality than the soluble isolate, due to its high lipid content (~25%); however, it was still comparable to soybean isolates. Storage temperature had limited effect on lipid oxidation, and hence the stability of the precipitated protein isolate at 25-45ºC. Taste and texture of wieners and bologna prepared with 1-2% of this isolate as binder were comparable to those prepared with soy protein isolates.

Escherichia (E.) coli O157:H7 survival in dry cured (uncooked) meat products leading to human illness outbreaks is an international problem. Their manufacture does not involve a heat kill step to ensure the destruction of the organism, and the adverse conditions created during processing may not be sufficient to prevent E. coli O157:H7 survival. Deodorized yellow mustard powder has antimicrobial properties from glucosinolate (sinalbin) hydrolysis catalyzed by the endogenous enzyme myrosinase, generating antimicrobial isothiocyanate (PHBIT). Previous work has shown that its addition during dry sausage manufacture was capable of eliminating the pathogen. In this study, its use for the same purpose was investigated during dry cured Westphalian ham production. Hams were inoculated with a 7.5 log cfu•g-1 cocktail of E. coli O157:H7, surface applied with 4% or 6% (w/w) deodorized yellow mustard powder, and monitored for E. coli O157:H7 survival during 80d ham maturation. One trial included the inoculation of Staphylococcus (S.) carnosus, a meat starter culture with myrosinase-like activity, onto the hams (after salt equilibration) to accelerate formation of antimicrobial isothiocyanate from mustard glucosinolate and help control the pathogen. In both trials, E. coli O157:H7 was reduced 3 log cfu•g-1 by 21d on hams treated with mustard powder, whereas only a 1 log cfu•g-1 reduction was found in the inoculated control which was not treated with mustard. By 45d, hams treated with mustard powder showed a reduction of >5 log cfu•g-1 E. coli O157:H7, whereas it took 80d to for numbers in control hams to be similarly reduced. Since a 5 log kill of E. coli O157:H7 was achieved in control hams by the end of 80d, dry cured Westphalian ham manufacture would be considered capable of controlling the risk of E. coli O157:H7 survival by North American regulatory agencies. However, deodorized yellow mustard powder at 4%, and to a greater extent at 6%, eliminated the pathogen at a significantly faster rate than the control during ham processing. Addition of the S. carnosus starter culture in trial 2 may have contributed to the maintenance of this effect through isothiocyanate formation. It also helped restore numbers of staphylococci, which were found to be sensitive to deodorized mustard powder.

Escherichia (E.) coli O157:H7 survival in dry cured (uncooked) meat products leading to human illness outbreaks is an international problem. Their manufacture does not involve a heat kill step to ensure the destruction of the organism, and the adverse conditions created during processing may not be sufficient to prevent E. coli O157:H7 survival. Deodorized yellow mustard powder has antimicrobial properties from glucosinolate (sinalbin) hydrolysis catalyzed by the endogenous enzyme myrosinase, generating antimicrobial isothiocyanate (PHBIT). Previous work has shown that its addition during dry sausage manufacture was capable of eliminating the pathogen. In this study, its use for the same purpose was investigated during dry cured Westphalian ham production. Hams were inoculated with a 7.5 log cfu•g-1 cocktail of E. coli O157:H7, surface applied with 4% or 6% (w/w) deodorized yellow mustard powder, and monitored for E. coli O157:H7 survival during 80d ham maturation. One trial included the inoculation of Staphylococcus (S.) carnosus, a meat starter culture with myrosinase-like activity, onto the hams (after salt equilibration) to accelerate formation of antimicrobial isothiocyanate from mustard glucosinolate and help control the pathogen. In both trials, E. coli O157:H7 was reduced 3 log cfu•g-1 by 21d on hams treated with mustard powder, whereas only a 1 log cfu•g-1 reduction was found in the inoculated control which was not treated with mustard. By 45d, hams treated with mustard powder showed a reduction of >5 log cfu•g-1 E. coli O157:H7, whereas it took 80d to for numbers in control hams to be similarly reduced. Since a 5 log kill of E. coli O157:H7 was achieved in control hams by the end of 80d, dry cured Westphalian ham manufacture would be considered capable of controlling the risk of E. coli O157:H7 survival by North American regulatory agencies. However, deodorized yellow mustard powder at 4%, and to a greater extent at 6%, eliminated the pathogen at a significantly faster rate than the control during ham processing. Addition of the S. carnosus starter culture in trial 2 may have contributed to the maintenance of this effect through isothiocyanate formation. It also helped restore numbers of staphylococci, which were found to be sensitive to deodorized mustard powder.

The aim of this project was to produce a potential feedstock for biodiesel by developing a process to extract oil from yellow mustard seeds using aqueous and isopropyl alcohol extraction. The aqueous extraction of yellow mustard flour was performed at pH 11 using 4:1 water to flour ratio and constant stirring at room temperature for 30min, with a second washing stage. Oil was separated as oil-in-water emulsion with 37% oil recovery from the flour. The oil in the emulsion was then extracted with isopropyl alcohol. Single and multiple stage extractions were evaluated and the optimal conditions were four-stage extraction at 2:1 IPA:Oil weight ratio, with 96.3% oil recovery from the emulsion. A preliminary evaluation of the final solution of isopropyl alcohol, water and yellow mustard oil concluded that it is indeed a potential feedstock for biodiesel, however it needs to be further processed to meet optimal conditions for transesterification.

The aim of this project was to produce a potential feedstock for biodiesel by developing a process to extract oil from yellow mustard seeds using aqueous and isopropyl alcohol extraction. The aqueous extraction of yellow mustard flour was performed at pH 11 using 4:1 water to flour ratio and constant stirring at room temperature for 30min, with a second washing stage. Oil was separated as oil-in-water emulsion with 37% oil recovery from the flour. The oil in the emulsion was then extracted with isopropyl alcohol. Single and multiple stage extractions were evaluated and the optimal conditions were four-stage extraction at 2:1 IPA:Oil weight ratio, with 96.3% oil recovery from the emulsion. A preliminary evaluation of the final solution of isopropyl alcohol, water and yellow mustard oil concluded that it is indeed a potential feedstock for biodiesel, however it needs to be further processed to meet optimal conditions for transesterification.

Purple nutsedge (Cyperus rotundus) is a troublesome weed that outcompetes crops and contributes to poor yields. In the past, agriculturalists controlled purple nutsedge by fumigating soil with methyl bromide but the fumigant has since been classified as a controlled substance under the Montreal Protocol. This study evaluated the effectiveness of several alternative purple nutsedge control techniques and compared them with results obtained from the application of Roundup. Concentration treatment effects for the allelopathic seed powders of watercress and turnip were tested in a field trial while seed powders of yellow mustard and sunflower were tested in a potted trial. The allelopathic amendments significantly delayed weed emergence but several factors interfered with long-term effectiveness. Roundup was determined to be the most effective season-long weed control among the treatments consistently leaving the least amount of surviving weeds and underground organs.