Quality of Sour Cream Packaged in Cups with Different Light Barrier Properties Measured by Fluorescence Spectroscopy and Sensory Analysis
Publikasjonsdetaljer
Tidsskrift : Journal of Food Science , vol. 74 , p. S345–S350–1 , 2009
Internasjonale standardnummer
:
Trykt
:
0022-1147
Elektronisk
:
1750-3841
Publikasjonstype : Vitenskapelig artikkel
Sak : 8
Lenker
:
OMTALE
:
http://dx.doi.org/doi:10.1111/...
DOI
:
doi.org/10.1111/j.1750-3841.20...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
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.
