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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dc.contributor.authorDiblan, Sevgin
dc.contributor.authorKaya, Sevim
dc.date.accessioned2025-03-17T12:27:13Z
dc.date.available2025-03-17T12:27:13Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipCoordination Unit of Scientific Research Projects (BAP) of Gaziantep University [MF.18.07?]
dc.description.sponsorshipAcknowledgement This study is part of Dr. Diblan's doctoral study. The authors also would like to thank the Coordination Unit of Scientific Research Projects (BAP) of Gaziantep University (The project number ?MF.18.07?) .
dc.identifier.doi10.1016/j.idairyj.2023.105596
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85147604364
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105596
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2117
dc.identifier.volume140
dc.identifier.wosWOS:000936677300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectAntimicrobial Activity
dc.subjectSensory Properties
dc.subjectGrowth
dc.subjectQuality
dc.subjectMilk
dc.subjectTemperature
dc.subjectNatamycin
dc.subjectSpoilage
dc.subjectKinetics
dc.subjectRelease
dc.titleShelf life modelling of kas , ar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films
dc.typeArticle

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