Effects of yellow mustard powder on microbial population, pH and organoleptic properties of mayonnaise

Mustard is a plant belonging to the Crucifera family and brassica genus. There exist more than 40 cultivated and 200 wild species of this plant in the U.S. and Canada. Yellow mustard has antimicrobial and flavouring properties and is used in the food industry as an additive. The purpose of this study was to investigate the effects of different concentrations of yellow mustard powder on pH, microbial population, shelf-life, and organoleptic properties of mayonnaise. Samples of mayonnaise were prepared with different contents of yellow mustard powder (0.0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%) and with and without 2 chemical preservatives, namely, potassium sorbate (0.065% and 0.008%) and sodium benzoate (0.035% and 0.004%). The microbial population was counted in the samples at 0 hour and after 24 hours, 1, 2, and, finally, 3 months, when the pH, colour, and organoleptic properties were also determined. The results showed that the mayonnaise sample containing 0.5% yellow mustard powder was desirable due to its microbial population-reducing effect and longer shelf-life, while the sample containing 0.3% yellow mustard powder was the most suitable with regard to its good organoleptic properties. Mustard powder contents above 0.3%, although they decreased the microbial population and increased the shelf life of mayonnaise, produced undesirable sensory changes, such as increased bitterness and dark color, confirmed by the Hunter Lab spectrophotometer test and taste panel results. The findings of this study confirm the anti-microbial effect of yellow mustard powder, resulting in longer shelf-life of mayonnaise. More research should be conducted with a view to producing a mayonnaise with no chemical preservatives by adding yellow mustard powder at concentrations which will bring about less undesirable changes in flavor and color.