Effects of Packaging and Lighting on Pink Discoloration and Lipid Oxidation of Annatto-Colored Cheeses

¹ Department of Food Science, University of Wisconsin-Madison, Madison 53706

Color stability and lipid oxidation were investigated for annatto-colored cheeses packaged in films differing in oxygen transmission rates and in light-limiting factors. Cheddar cheese exposed to fluorescent light for 14 d had significant decreases in b values (yellow) and hue angles () as the oxygen transmission rate of the packaging films increased. Hunter a values (red) decreased more slowly and were not affected by the oxygen transmission rate. Yellow properties decreased, and red properties increased, for vacuum-packaged cheeses during light exposure. Aluminum foil laminate provided the greatest stability of cheese color during lighted storage. Protective sleeves with a UV-blocking agent had no significant effect on color stability of cheeses under cool white fluorescent lighting. As the oxygen transmission rate of films increased, thiobarbituric acid values increased from lipid oxidation.

Key Words: annatto • cheese • light • discoloration

Submitted on August 22, 1994
Accepted on May 2, 1995

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