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Oxidation of Butter by Low Intensities of Fluorescent Light in Relation to Retail Stores¹

Agriculture Canada, Ottawa, Ontario K1A 0C6

ABSTRACT

This study examined the effect of low levels of fluorescent light in relation to the amount of light that wrappers should block for adequate protection of butter from oxidation. A survey of butter from "top of the pile" in stores (66 samples) showed that 11% were more oxidized than butter receiving 2000 lx for 2 d. This indicates that only slight flavor defects should be observed on wrapped butter exposed to that light treatment in evaluating wrappers. Such slight flavor defects were observed on butter receiving the equivalent of less than 2% of such transmitted light. These experiments included three groups of data: low intensity direct illumination (50 to 400 lx); wrappers transmitting low amounts of 2000 lx of light; and wrappers transmitting low levels of 400 lx of light.

An industry-government committee concluded that wrappers should transmit less than 1% of the illuminating light for adequate protection of butter from light under Canadian retail conditions.

Some wrappers resulted in less oxidation than expected from the amount of transmitted light. Transmission microscopy showed these wrappers to have areas of high and low transmission such as lighter lettering or blanks in coloring material. Less overall oxidation would be expected because amount of oxidation was shown previously to be less than proportional to light intensity.

¹ Contribution Number 666 from the Food Research Centre and Contribution Number I-797 from the Engineering and Statistical Research Branch.

² Food Research Centre, Research Branch.

³ Engineering and Statistical Research Institute, Research Branch.

⁴ Dairy, Fruit, and Vegetable Division, Food Production and Inspection Branch.

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