Quality of sour cream packaged in cups with different light barrier properties measured by fluorescence spectroscopy and sensory analysis.
In this study, photooxidation of sour cream packaged in cups with different light barrier properties was investigated. The sour cream was light exposed for 36 h with a standard fluorescent light tube, simulating storage conditions in many Norwegian grocery stores. Three different cups were evaluated: a white cup, a cup with medium light barrier (LB), and a cup with high LB. The quality of the sour cream was evaluated by sensory analysis and front face fluorescence spectroscopy. The sour cream stored in white cups became very rancid during the light exposure, with a rancid flavor score of 7.8 on a scale from 1 to 9, where 9 is the highest intensity. Cups with high LB gave best protection against the light. The sensory assessors could not distinguish between sour cream stored in cups with high LB and sour cream stored in the dark. The rancid flavor intensity for the cups with medium LB was significantly different (P < 0.05) from both the white cup and the cup with high LB. The sensory flavor intensities indicated that with 36 h of light exposure, only a cup with high LB will protect the sour cream sufficiently. The fluorescence measurements corresponded well with the sensory analysis as the photosensitizers were somewhat degraded for sour cream stored in cups with medium LB and most degraded in the white cups. For the cups with high LB, the fluorescence peaks that originated from the photosensitizers were all intact.


CONCLUSIONS
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.
Larsen
Hanne
H
Nofima Mat AS-Norwegian Inst. of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1430 As, Norway. hanne.larsen@nofima.no
Tellefsen
Siri Birgitte Geiner
SB
Dahl
Annette Veberg
AV
D000537:Aluminum Oxide / Q000737:chemistry; D000818:Animals; D043302:Cultured Milk Products / Q000737:chemistry* / Q000528:radiation effects / Q000592:standards*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D018857:Food Packaging / Q000295:instrumentation*; D008027:Light; D009812:Odorants / Q000032:analysis; D010084:Oxidation-Reduction / Q000528:radiation effects; D010782:Photolysis; D011137:Polystyrenes / Q000737:chemistry; D011786:Quality Control; D053260:Soot / Q000737:chemistry; D013050:Spectrometry, Fluorescence; D013053:Spectrophotometry; D013649:Taste; D014025:Titanium / Q000737:chemistry
D011137:Polystyrenes; D053260:Soot; C009495:titanium dioxide; D014025:Titanium; D000537:Aluminum Oxide