Plasma-assisted preservation of breast chicken fillets in essential oils-containing marinades

This study was intended to investigate the effect of three different essential oils (EOs) from Crocus sativus L., Allium sativum L., and Zataria multiflora Boiss. In marinades on the microbial contamination of the breast chicken fillets infected with Escherichia coli and Staphylococcus aureus. Atmospheric cold plasma (ACP) was also introduced individually or collectively to treat bacterial infections on chicken fillets. Treatment with EOs, ACP, or their combination demonstrated significant reductions in the bacterial growth, although the addition of ACP could lower the cell counts to less than 3.5 log CFU/g. Relative to S. aureus, margination with EOs conferred more sensitivity to Gram-negative E. coli upon exposure to ACP. Exposure of the marinated fillets to EOs, ACP, and their combination significantly decreased DPPH (2,2-diphenyl-1-picrylhydrazyl) however lipid oxidation did not change. The addition of EOs increased sensorial values to a great extent, while on the contrary ACP-treated samples showed reduced scores of odor, flavor, and overall acceptability, not lesser than those of controls. The results revealed that combined treatment reduced the microbial numbers on breast chicken fillets with no undesirable effects on odor, flavor, and overall acceptability.