Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts

The purpose of this study is to examine the effects of chitosan (CS) coating with oregano essential oil (OEO) (0.25%–2.0%, v/v) on the microbial and physicochemical characteristics of chicken breast fillets during refrigerated storage. On day 12, the total viable count and Pseudomonas deceptionensis CM2 of chicken breast fillets coated with CS + OEO solution decreased by 1.02–3.74 log10 CFU/g and 2.97–4.14 log10 CFU/g, respectively, when compared to the control samples. The quality attributes of chicken fillets were also improved after the coating treatment of CS and OEO, including pH value, color parameters, water holding capacity, and textural properties. CS + OEO coating was effective in retarding lipid oxidation and the formation of total volatile basic nitrogen (TVB-N) in chicken breasts during refrigerated storage. E-nose results indicated that CS coating incorporated with OEO could inhibit the generation of compounds causing unpleasant odors. Besides, CS + OEO coating also reduced the deterioration of the sensory properties of chicken breasts, including appearance, color, odor, texture, and overall acceptability. In conclusion, CS coating with OEO could be considered an effective method to improve the quality and extend the shelf life of raw chicken.