Abstract
The effects of active films on the stability of kaşar cheese stored at 5 °C, 15 °C, and 25 °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 considering main deteriorative microorganism in food being packaged. The active films improved shelf life of kaşar cheese by lasting the lag times of microorganisms.
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