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Color stability and lipid oxidation were investigated for annatto-colored cheeses packaged in films differing in oxygen transmission rates and in lightlimiting factors. Cheddar cheese exposed to fluorescent light for 14 d had significant decreases in b values (yellow) and hue angles (0) 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.
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Wendorff et al. (1995) studied this question.
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