Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy

Wold, Jens Petter; Veberg, Annette; Lundby, Frank; Nilsen, Asgeir; Moan, Johan Emelian

doi:10.1016/j.idairyj.2005.10.023

Cited by 43 publications

(55 citation statements)

References 20 publications

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“…The results indicated that cold light yielded a more severe effect on the quality of milk and dairy products than did warm light. These results are supported by the results from studies on the colour of light in relation to photo-oxidation in cheese and butter (Wold, Veberg, Lundby, Nilsen, & Moan, 2006b;Wold et al, 2005Wold et al, , 2009. In these studies, violet and blue light (300e500 nm) gave the highest sensory degradation, whereas green light (450e600 nm) caused less adverse effects.…”

Section: Introductionsupporting

confidence: 62%

“…Many studies have been carried out to study the effect of different packaging materials on photo-oxidation in dairy products (Bosset et al, 1994;Cladman, Scheffer, Goodrich, & Griffiths, 1998;Intawiwat et al, 2010;Mortensen, Sorensen, & Stapelfeldt, 2002a;Webster, Duncan, Marcy, & O'Keefe, 2009;Wold et al, 2005Wold et al, , 2006aWold et al, , 2006b. It is well documented that transparent packaging provides poor protection against photo-oxidation, reported for instance for Harvarti cheese (Mortensen et al, 2002a) and cream cheese (Pettersen, Eie, & Nilsson, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese

Intawiwat

Dahl

Pettersen

et al. 2011

International Dairy Journal

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Section: Introductionsupporting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese

Intawiwat

Dahl

Pettersen

et al. 2011

International Dairy Journal

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“…As an example, Figure 5 shows fluorescence responses by time for one brand of Provolone cheese. In contrast, Wold et al (2005) measured fluorescence spectra of Jarlsberg cheese over 48 h. Spectral peak locations were similar to those seen in this study for cheeses; conversely, amplitudes of spectra at wavelengths below 600 nm decreased monotonically with time. Still, the amplitudes of the spectra for the Jarlsberg cheese in the blue-green region remained relatively high.…”

Section: Spectral Variation Over Time and Across Individual Commoditysupporting

confidence: 77%

Using Hyperspectral Fluorescence Spectra of Deli Commodities to Select Wavelengths for Surveying Deli Food Contact Surfaces

Lefcourt

Beck

et al. 2015

Journal of Biosystems Engineering

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Purpose:The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.

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“…Illumination with white light gave rise to riboflavin-mediated photooxidation [2], while porphyrins and chlorins played a more important role when exposed to red, orange and yellow light [34]. In the violet, blue and green region riboflavin, porphyrins and chlorins may play a role [32].…”

Section: Introductionmentioning

confidence: 99%

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Dalsgaard

Sørensen

Bakman

et al. 2010

Dairy Sci. Technol.

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-Photo-oxidation of cheese products has become an issue due to the fact that packaging of cheeses in transparent materials is very frequently used. The present study aimed to investigate the effect of fat content and availability of oxygen on light-induced oxidation in cheese, as we expected that the fat content would affect the oxidation pathways. Two different model cheeses with 5.4% and 18% fat were packed in air and in vacuum, respectively. The contents of protein (dityrosine and dimethyl disulphide (DMDS)) and lipid (lipid hydroperoxides, pentanal, hexanal and heptanal) oxidation products were significantly reduced in vacuum-packed cheeses compared to cheeses packed in air. Protein oxidation correlated to the concentration of lipids in the cheeses, and interactions between the lipid radicals and proteins seemed to be decisive for the generation of dityrosine, whereas the influence of lipid radicals on the generation of the DMDS seemed more ambiguous. The higher levels of dityrosine and DMDS in the cheese with a high fat content indicated that transfer of radicals from the lipids to the proteins occurred. Even though the generation of DMDS was reduced in vacuum-packed cheese when compared to cheese packed in air, DMDS was formed in vacuum-packed cheese.protein oxidation / fat content / light exposure / radical transfer Résumé -Oxydation des protéines et des lipides dans les fromages induite par la lumière : incidence de la teneur en matière grasse et des conditions d'emballage. La photo-oxydation des fromages est devenue un sujet d'intérêt en raison de l'utilisation accrue de matériaux transparents pour le conditionnement les fromages. La présente étude avait pour but d'évaluer l'effet de la teneur en matière grasse et de la disponibilité en oxygène sur l'oxydation photo-induite dans les fromages, car il était attendu que la teneur en matière grasse devait affecter les réactions d'oxydation. Deux modèles de fromage différents, contenant respectivement 5,4 % et 18 % de matière grasse, ont été conditionnés en présence d'air ou sous vide. Les teneurs en produits d'oxydation des protéines (dityrosine, diméthyl disulfide (DMDS)) et des lipides (hydroperoxydes, pentanal, hexanal, heptanal) étaient significativement réduites dans les fromages conditionnés sous vide, en comparaison avec ceux conditionnés sous air. L'oxydation des protéines était corrélée à la concentration en lipides des fromages, et les interactions entre les radicaux lipidiques et les protéines semblaient être déterminantes pour la génération de dityrosine, alors que l'influence des radicaux lipidiques sur la génération du DMDS semblait moins évidente. Les niveaux plus élevés de dityrosine et de DMDS dans le fromage contenant une teneur élevée en matière grasse montraient qu'un transfert de radicaux avait lieu des lipides vers les protéines. Même si la génération de DMDS était réduite dans le fromage conditionné sous vide en comparaison au fromage conditionné sous air, le DMDS se formait dans le fromage conditionné sous vide.oxydation des...

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Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy

Cited by 43 publications

References 20 publications

Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese

Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese

Using Hyperspectral Fluorescence Spectra of Deli Commodities to Select Wavelengths for Surveying Deli Food Contact Surfaces

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

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