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Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films

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dc.contributor.authorLi, Qinen
dc.contributor.committeechairDuncan, Susan E.en
dc.contributor.committeememberO'Keefe, Sean F.en
dc.contributor.committeememberEigel, William N. IIIen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:38:53Zen
dc.date.adate2011-07-05en
dc.date.available2014-03-14T21:38:53Zen
dc.date.issued2011-06-01en
dc.date.rdate2011-07-05en
dc.date.sdate2011-06-20en
dc.description.abstractMilk is often packaged in translucent containers providing little protection against flavor degradation from light. Addition of omega-3 fatty acid sources into milk increases the risk of light-initiated degradation of nutrients and sensory quality. The effectiveness of iridescent film materials in reducing light-induced oxidation of extended shelf-life omega-3 fatty acid enriched milk (2% total fat) was studied. Film selections were targeted to provide product visibility and control product exposure at targeted riboflavin excitation wavelength regions. Effectiveness was determined by sensory evaluation and measuring changes in volatile compounds on days 1, 7, 14, and 21 when stored under fluorescent light at 4°C. Five packaging treatments (films overwrapped on glass bottles) were evaluated: 446nm block, 570 nm block, broad spectrum block with 4% transmission (BS4T), light-protected (foil overwrap) control, and light-exposed (no overwrap) control. Experienced panelists (n=12) rated oxidized flavor intensity (0-9; 9=extreme) for milk samples. Light-protected milk was lower in oxidized flavor (mean score less than 3) throughout the storage period. Oxidized flavor in milk with BS4T film overwraps was not different compared to light-protected milk (p>.05) at the later stage (21 days), suggesting some level of protection to milk flavor. Milk without fish oil (milk fat only) shows relatively larger peak areas for 2-butanone on day 14, compared to other milk samples, suggesting antioxidants in the fish oil can prevent light oxidation. Overall, packaging that provides a complete light block is still the best way to prevent light-oxidized flavor in milk.en
dc.description.degreeMaster of Science in Life Sciencesen
dc.identifier.otheretd-06202011-123631en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-06202011-123631/en
dc.identifier.urihttp://hdl.handle.net/10919/43369en
dc.publisherVirginia Techen
dc.relation.haspartQin_Li_T_2011.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectsensoryen
dc.subjectOxidationen
dc.subjectfilmen
dc.subjectomega-3 fatty aciden
dc.subjectMilken
dc.titleControlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Filmsen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Science in Life Sciencesen

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