Release of Butylated Hydroxytoluene from an Active Film Packaging to Asadero Cheese and Its Effect on Oxidation and Odor Stability

Decrease of butylated hydroxytoluene (BHT) from the 8 and 14 coextruded films in contact with Asadero cheese stored at 5°C for 100 d. Results are means of 3 replicates. Bars indicate standard deviation.

Determination of D for the release of butylated hydroxytoluene (BHT) from films 8 (□, —) and 14 (Δ, − −) to Asadero cheese at 5°C. Lines represent the diffusion of BHT to the cheese estimated by equation 1 during the first 20 d of contact. D values were calculated by equation 2. Film 8 (□, —) y=6.4735E-04x + 3.3414E-02. R²: 0.979. D: 6.242E-12cm²/s. Film 14 (μ, − −) y=6.4807E-04x + 5.8151E-03. R²: 0.999. D: 6.256E-12cm²/s.

Oxidation intensity of Asadero cheese packed in the 8 (gray) and 0 (white) coextruded films and stored at 5°C for 100 d. On the y-axis, 0 means nonoxidized and 13 means highly oxidized. Results are means of 5 panelist responses. Bars indicate standard deviation.