Cm. Hong et al., EFFECTS OF PACKAGING AND LIGHTING ON PINK DISCOLORATION AND LIPID OXIDATION OF ANNATTO-COLORED CHEESES, Journal of dairy science, 78(9), 1995, pp. 1896-1902
Color stability and lipid oxidation were investigated for annatto-colo
red cheeses packaged in films differing in oxygen transmission rates a
nd in light-limiting factors. Cheddar cheese exposed to fluorescent li
ght for 14 d had significant decreases in b values (yellow) and hue an
gles (Theta) as the oxygen transmission rate of the packaging films in
creased. Hunter a values (red) decreased more slowly and were not affe
cted by the oxygen transmission rate. Yellow properties decreased, and
red properties increased, for vacuum-packaged cheeses during light ex
posure. Aluminum foil laminate provided the greatest stability of chee
se color during lighted storage. Protective sleeves with a UV-blocking
agent had no significant effect on color stability of cheeses under c
ool white fluorescent lighting. As the oxygen transmission rate of fil
ms increased, thiobarbituric acid values increased from lipid oxidatio
n.