Effect of Light of Different Colors on Photooxidation in Cheese
(0) Light has a major effect to reduce quality of dairy products. The effect of different colored filters,storage atmosphere and light penetration depth on oxidation and degradation of photosensitizers into cheesewas studied. Rindfree Norvegia cheese (27% fat) was packed in two different atmospheres (air and nitrogen).Samples were exposed to light for 7 days at 4 ?C, under three colored filters; blue, green and red, with differentlight transmission properties. After light exposure, samples were sliced (3 mm thick) from surface downto 21 mm. Fluorescence spectroscopy analysis was used to measure degradation of photosensitizers. Cheesestored under colored filters obtained a significant increase in fluorescent lipid oxidation products compared todark storage. Cheese stored in air atmosphere had higher concentration of these oxidation products thancheese stored in nitrogen atmosphere. The degradation of photosensitizers (riboflavin, hematoporphyrin, protoporphyrinIX, and chlorophyll a-like compound) was measured. Red filter induced the strongest degradationof chlorophyll a. Green and red light resulted in more oxidation and degradation of tetrapyrrols deeper intothe cheese than blue light did.
Natthorn Intawiwat Annette Veberg Dahl Marit Kvalvag Pettersen Josefine Skaret Jens Petter Wold
Nofima Mat AS Osloveien 1, NO-1430 As, Norway Natthorn INTAWIWAT, Elling-Olav Rukke Department of Chemistry,Biotechnology, and Food Science Norwegian University of Life Sciences P.O.Box 5003, NO-1432 As, Norway
国际会议
The 17th IAPRI World Conference on Packaging(第17届世界包装大会)
天津
英文
635-638
2010-10-12（万方平台首次上网日期，不代表论文的发表时间）