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Changing transmission characteristics of food packaging materials by colouring the materials may be a suitable way of reducing photo‐oxidative quality changes. This study proved that packaging in black laminates provided the best protection of Havarti cheese, followed by a white laminate. However, transparent packaging materials did not protect the product in the critical wavelength range, i.e. 400–500 nm, and changes in colour and odour were already notable after few hours of exposure to fluorescent light. Additionally, secondary oxidation products, hexanal, 1‐pentanol, and 1‐hexanol, were formed in cheese packaged in transparent or semi‐transparent packaging materials. The expected effects of oxygen transmission were difficult to evaluate, due to high residual oxygen levels in the packages.
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Mortensen et al. (2002) studied this question.
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