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

Summary

PRACTICAL APPLICATION: 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.

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DOI : doi.org/10.1111/j.1750-3841.20...
SAMMENDRAG : http://dx.doi.org/doi:10.1111/...
OMTALE : http://dx.doi.org/doi:10.1111/...