Shelf life modelling of kas , ar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of active films on the stability of kas , ar cheese stored at 5 degrees C, 15 degrees C, and 25 degrees C were investigated regarding microbial quality, physicochemical, and textural properties. The antimicrobials incorporated into the films (LDPE/polyamide/LDPE+2% antimicrobials) were potassium sorbate (PS-film), nisin (N -film), chitosan (CTS-film), or silver substituted zeolite (AgZeo-film). Shelf life, activation energy, and temperature quotient were also calculated. According to total mesophilic aerobic bacteria (TMAB) count, active films successfully inhibited microbial growth. The lowest growth rate for TMAB count of the samples was found in AgZeo-film, followed by N-film. CTS-film was more effective in controlling total yeast and mould count. PS-film showed some inhibition ability in both counts, but not as much as the other active films. Hence, antimicrobial agents incorporated into active films should be chosen consid-ering main deteriorative microorganism in food being packaged. The active films improved shelf life of kas , ar cheese by lasting the lag times of microorganisms.(c) 2023 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Antimicrobial Activity, Sensory Properties, Growth, Quality, Milk, Temperature, Natamycin, Spoilage, Kinetics, Release
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
140
