Vitenskapelig artikkel

Quality of Sour Cream Packaged in Cups with Different Light Barrier Properties Measured by Fluorescence Spectroscopy and Sensory Analysis

Larsen, Hanne; Tellefsen, Siri Geiner; Dahl, Annette Veberg

Publikasjonsdetaljer

Tidsskrift: Journal of Food Science, vol. 74, p. S345–S350–1, 2009

Utgave: 8

Internasjonale standardnumre:
Trykt: 0022-1147
Elektronisk: 1750-3841

Open Access: none

Lenker:
OMTALE
DOI

PRACTICAL APPLICATION: Dairy products such as sour cream will develop off-odor and taste faults ("sunlight taste") in a few hours if exposed to sufficient fluorescent lightning in the grocery stores. A light barrier can be incorporated in the packaging material to protect the dairy products from the light. Our experiment showed that the incorporation of a black pigment into 1 of the 3 plastic layers in the cup for packaging of sour cream protected the sour cream from degradation when exposed to light.