EFFECTS OF PACKAGING AND LIGHTING ON PINK DISCOLORATION AND LIPID OXIDATION OF ANNATTO-COLORED CHEESES

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.