Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat

This study explored the preservative effects of oregano essential oil (0.2% w/w) or lactic acid (1.25% v/v) combined with oxygen permeable (OP) and modified atmosphere packaging (MAP) on meat quality of chicken meat. The samples were stored at 4 °C for 1, 4, 8, and 12 days and examined for pH, color, aerobic plate count (APC), lipid oxidation (TBARS) and sensory analysis. Results indicated that lactic acid treatment under both packaging conditions presented lower pH accompanied with higher color CIE L* (lightness) values throughout the storage period. Color CIE a* (redness) was higher in OP packaging, and CIE b* (yellowness) was lower in the lactic acid treatment till the last day of storage. Samples treated with lactic acid under MAP packaging presented lower APC at 1, 8 and 12 days of storage. The TBARS values were unaffected by packaging methods, however, these were higher in the control group followed by lactic acid and oregano oil treatments. Furthermore, lactic acid was proved the best to preserve the odor and taste of chicken meat. In conclusion, lactic acid treatment under modified packaging can maintain the storage properties of chicken meat without affecting its sensory characteristics during refrigerated storage. •Oregano essential oil or lactic acid was used to improve the quality of chicken meat.•Lactic acid treatment presented lower pH accompanied with higher color L* values.•Lactic acid spray under MAP packaging showed lower aerobic plate count.•TBARS were higher in control group than oregano oil and lactic acid treatments.•Oregano oil imparted a strong sensory odor and taste to chicken meat.