Light-induced flavour deterioration. The effect of exposure to light of pork luncheon meat containing erythrosine

✍ Scribed by Henry W.-S. Chan; Gordon Levett; Nerys M. Griffiths

• Publisher: John Wiley and Sons
• Year: 1977
• Tongue: English
• Weight: 399 KB
• Volume: 28
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740280403

✦ Synopsis

Abstract

When exposed to fluorescent light (250–1000 1x) at 4°C, luncheon meat containing erythrosine undergoes marked flavour deterioration in a few hours which is perceived mainly as a loss of flavour. The effect increased with light intensity and time of exposure but is absent in luncheon meat without added colours or with Red 2G in place of erythrosine. The results are consistent with the unique ability of erythrosine (amongst artificial food colours) to act as a sensitiser of photo‐oxidation.