Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

Kristensen, Dorthe; Orlien, Vibeke; Mortensen, Grith; Brockhoff, Per B.; Skibsted, Leif H.

doi:10.1016/s0958-6946(00)00028-5

Cited by 80 publications

(77 citation statements)

References 7 publications

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“…No signi®cant effects were noted on L* values, which is in compliance with previous ®ndings. 21,24 The increase in a* values during light exposure corresponds well with previous ®ndings by Mortensen et al 21 and Kristensen et al are often used to overcome this obstacle. 25 In principle, the changes in a* and b* values could balance each other, leading only to bleaching caused by photodegradation of pigments without changing the hue of the illuminated product.…”

Section: Coloursupporting

confidence: 86%

Effect of light and oxygen transmission characteristics of packaging materials on photo‐oxidative quality changes in semi‐hard Havarti cheeses

Mortensen¹,

Sørensen²,

Stapelfeldt³

2002

Packag Technol Sci

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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¯uorescent 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 dif®cult to evaluate, due to high residual oxygen levels in the packages.

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Section: Coloursupporting

confidence: 86%

Effect of light and oxygen transmission characteristics of packaging materials on photo‐oxidative quality changes in semi‐hard Havarti cheeses

Mortensen¹,

Sørensen²,

Stapelfeldt³

2002

Packag Technol Sci

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“…Vari autori hanno riportato che pellicole poco permeabili all'ossigeno o conservazione in assenza di ossigeno mantengono costante il valore di b* (Juric et al, 2003;Kristensen et al, 2000).…”

Section: Discussioneunclassified

“…Questi risultati sono confermati anche da Kristensen et al (2000Kristensen et al ( , 2001 e Kristensen et al () che non hanno rilevato l'incremento dei livelli di TBARs in formaggio fuso cremoso neanche dopo 15 mesi di esposizione alla luce. Appare invece evidente l'effetto del tempo, che interessa sia le confezioni mantenute al buio sia quelle conservate alla luce, probabilmente anche a causa della presenza di ossigeno all'interno delle confezioni.…”

Section: Discussioneunclassified

“…L'andamento non è prevedibile. Nel formaggio Havarti confezionato in atmosfera protettiva il decadimento si è osservato dopo 11 giorni di esposizione (Kristensen et al, 2000) mentre in una valutazione condotta sul formaggio fuso, il primo decadimento è avvenuto dopo 14 giorni per arrivare a una quota residua pari al 25% della concentrazione iniziale dopo un anno di esposizione (Kristensen et al, 2001).…”

Section: Discussioneunclassified

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Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese

et al. 2013

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Food is exposed to light during processing, packaging, distribution and retail storage, resulting in deterioration of the product quality. Milk and other dairy products are among the most sensitive due to the high content of riboflavin, vitamin B 2 , which is an efficient photosensitizer for oxidative processes. Photooxidation in cheese induces degradation of nutritional quality such as proteins, lipids, and vitamins. Moreover, it causes formation of off-flavours, off-odours and gradual bleaching.The objective of this study was to evaluate the effect of light exposition on sliced Asiago d'allevo cheese (lowland vs alpine) aerobically packaged stored for 336 h under both fluorescent light and in the dark. Alpine cheese showed higher b* (P<0.001) and a* indexes (P<0.001) and also a higher lipid oxidation (P<0.01) than lowland one. Riboflavin content was significantly higher (P<0.001) in lowland cheese. Cheese samples exposed to the light were significantly lighter (P<0.001) than those exposed in the dark and they also showed a decrease in yellowness (P<0.001) and redness (P<0.001) as well as in riboflavin content (P<0.001). Lipid oxidation did not produce statistically significant change. Storage time significantly affected riboflavin content (P<0.001), TBARs (P<0.001) and cheese colour (P<0.001). Results suggest that light exposition had a pronounced effect on cheese characteristics. IntroduzioneNegli ultimi dieci anni si è osservato un trend positivo nell'acquisto di formaggi che meglio di altri alimenti hanno risposto alle richieste dei consumatori in termini di freschezza, funzione d'uso, innovazione e prezzo. La quasi totalità degli acquisti viene effettuata presso la grande distribuzione organizzata e il consumatore è disposto a spendere per un maggior contenuto di servizio che, per i formaggi, è dato dalla porzionatura e dal grattugiato fresco presentati con varie modalità di confezionamento (ISMEA, 2011).La luce costituisce una delle maggiori cause di scadimento nutrizionale e sensoriale in quanto è responsabile della degradazione di proteine, grassi e vitamine con sviluppo di odori sgradevoli (sunlight odour e sunlight flavour), perdita di colore e formazione di composti potenzialmente dannosi per la salute del consumatore (es. ossidi del colesterolo). L'esposizione dei prodotti lattiero-caseari alla radiazione luminosa avviene in tutte le fasi della loro vita commerciale, dalla produzione fino alla commercializzazione, e indipendentemente dalla presenza del packaging.La fotossidazione può procedere attraverso due meccanismi, le reazioni di Tipo I e Tipo II, che possono svilupparsi anche in maniera competitiva. Le reazioni di Tipo I procedono secondo la formazione di radicali liberi e tendono a essere più frequenti a basse concentrazioni di ossigeno (He et al., 1998). In quelle di Tipo II l'energia è trasferita all'ossigeno tripletto dalle sostanze fotosensibilizzanti eccitate con formazione di ossigeno singoletto che è estremamente reattivo e attacca i composti organici senza la loro preliminare ...

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“…Additionally, Kristensen et al [22] reported that the havarti cheese packaged in modified atmosphere packaging (25% CO 2 and 75% N 2 ) and exposed to light significantly decreased in yellowness values when stored for up to 21 d at 51˚C.…”

Section: B*mentioning

confidence: 99%

Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers

Moncada¹,

Astete²,

Sabliov³

et al. 2017

FNS

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Particle size reduction of salt to submicron range increases its surface area resulting in increased saltiness perception. The objective was to evaluate the incorporation of nano-spray dried sodium chloride on the physicochemical characteristics of surface-salted cheese crackers. The sodium chloride solution (3% w/w) was sprayed through a 4-μm nozzle with 125 L/min air flow, 38 kPa pressure, 95˚C head temperature, and 90% spray to form the smallest submicrosalt particles. The cheese cracker treatments consisted of 3 different salt sizes (regular, microsalt and nano-spray dried salt) and 3 different concentrations (2%, 1.5% and 1%). The 9 (3 sizes × 3 concentrations) cheese cracker treatments were tested for salt concentration and sodium content at week 1. Water activity ( w a ), texture-fracturability, and color were determined at week 1 and 4 months of storage. The w a and the * L , * b , * C and * h values in all treatments increased from 1 week to 4 months. The use of nano-spray dried salt on surface-salted cheese crackers allowed for a reduction of 25% -50% of salt content without affecting the physicochemical attributes.

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Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

Cited by 80 publications

References 7 publications

Effect of light and oxygen transmission characteristics of packaging materials on photo‐oxidative quality changes in semi‐hard Havarti cheeses

Effect of light and oxygen transmission characteristics of packaging materials on photo‐oxidative quality changes in semi‐hard Havarti cheeses

Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese

Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers

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