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Effect of light and oxygen transmission characteristics of packaging materials on photo‐oxidative quality changes in semi‐hard Havarti cheeses
Author(s) -
Mortensen Grith,
Sørensen John,
Stapelfeldt Henrik
Publication year - 2002
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.575
Subject(s) - hexanal , food packaging , materials science , transmission rate , active packaging , oxygen , food science , transmission (telecommunications) , chemistry , computer science , telecommunications , organic chemistry
Changing transmission characteristics of food packaging materials by colouring the materials may be a suitable way of reducing photo‐oxidative quality changes. This study proved that packaging in black laminates provided the best protection of Havarti cheese, followed by a white laminate. However, transparent packaging materials did not protect the product in the critical wavelength range, i.e. 400–500 nm, and changes in colour and odour were already notable after few hours of exposure to fluorescent light. Additionally, secondary oxidation products, hexanal, 1‐pentanol, and 1‐hexanol, were formed in cheese packaged in transparent or semi‐transparent packaging materials. The expected effects of oxygen transmission were difficult to evaluate, due to high residual oxygen levels in the packages. Copyright © 2002 John Wiley & Sons, Ltd.