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

Understanding and reducing oxidative flavour deterioration in foods

“…Several studies have also been carried out on the enrichment of milk with omega-3 fatty acids (Let et al 2003;Venkateshwarlu et al 2004b). Lipid oxidation gave not only rise to an intense fishy off-flavour, but also to a strong metallic off-flavour.…”

“…by using black or non-transparent packaging material/materials with light barrier. Larsen et al (2009) investigated photooxidation of sour cream packaged in cups with different light barrier properties. The sour cream was light exposed for 36 h with a standard fluorescent light tube simulating storage conditions in grocery stores.…”

Reasons for Odor Formation in Plastic Materials

“…Use of TiO 2 tinted polystyrene with a layer containing aluminum oxide and carbon black protected contents (sour cream) from photodegradation. 10 In another study, 11 poly(ethylene terephthalate) film was used for packaging of pasteurized milk. When UV stabilizer was added, milk was effectively protected from UV degradation.…”

Methods of Testing in Odor Analysis

“…33 Effect of different cups on sour cream quality was evaluated. 34 The sensory panel consisted of 10 selected assessors (ISO 8586-1:1993) and the analyses took place in a purpose-built sensory laboratory (ISO 8589:2007). 34 Prior to the analysis, the panel was trained in the definition and intensities of each of the attributes using sour cream with varying sensory properties (dark storage and exposed to light).…”

“…34 The sensory panel consisted of 10 selected assessors (ISO 8586-1:1993) and the analyses took place in a purpose-built sensory laboratory (ISO 8589:2007). 34 Prior to the analysis, the panel was trained in the definition and intensities of each of the attributes using sour cream with varying sensory properties (dark storage and exposed to light). 34 The sour cream cups were stored in darkness at 4 o C for 5 days before they were exposed to light for 36 h in a specially designed light cabinet.…”