Determination of the efficacy of nitrogen injection/gassing to prevent oxidation in prepared artisan mustard

莱斯布里奇学院的烹饪职业已经与食品生产商合作超过25年，为我们的合作伙伴提供洞察力和支持。除了菜单开发、质量测试和产量测试外，烹饪职业的应用研究领域最近还参与了对鱼和农产品(集成鱼类和植物系统IFPS)的有机感官研究，以及Haskap浆果(Lonicera Caerulea)的增值食品产品开发。*Luco Farm开发了一系列手工芥末配方，并一直在缓慢地扩大他们在南艾伯塔省的业务。在进一步扩大业务之前，卢科农场希望减少他们准备的工匠芥末产品中常见的变色现象。莱斯布里奇学院希望与Luco Farm合作开发方法，帮助减少他们准备的芥末在不使用人工添加剂的情况下变色。氮气注入/放气可能是一种可以用于这一目的的技术。

Culinary Careers at Lethbridge College has been working with food producers for more than 25 years, providing insight and support for our partners. In addition to menu development, quality testing and yield testing, the applied research area of Culinary Careers has recently been involved with organoleptic research on fish and produce (Integrated Fish and Plant Systems IFPS) and value added food product development of haskap berries (Lonicera caerulea).****Luco Farms has developed a line of artisan mustard formulations and have slowly been expanding their business in Southern Alberta. Before expanding their operations any further, Luco farms is wanting to reduce the discoloration that commonly occurs in their prepared artisan mustard product. Lethbridge College wishes to partner with Luco Farms to develop methods which can help to reduce the discoloration in their prepared mustard without the use of artificial additives. Nitrogen injection/gassing may be a technology that can be used for this purpose.******