Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics
Publikasjonsdetaljer
Tidsskrift : International Dairy Journal , vol. 16 , p. 1483–1489 , 2006
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0958-6946
Elektronisk
:
1879-0143
Publikasjonstype : Vitenskapelig artikkel
Sak : 12
Lenker
:
DOI
:
doi.org/10.1016/j.idairyj.2005...
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The impact of modified atmosphere packaging and different storage conditions on light-induced oxidation of sliced Havarti cheese has been evaluated by fluorescence spectroscopy. Data were analyzed with principal component analysis (PCA) and fifty-fifty MANOVA showing effects of storage in light or dark, light source, light intensity, residual oxygen level, headspace volume, and storage time. No effect of storage temperature was noted. The PCA gave three components. One of these indicated a decrease in riboflavin content, which was seen only for samples exposed to white light. Another component denoted the variation in spectra below 500 nm probably due to formation of fluorescent oxidation products. The third component described the variation above 600 nm, which is ascribed to photodegradation of porphyrins. The porphyrins were degraded with storage time for both light sources.
