The influence of dipping in pomegranate juice (PJ) and chitosan (CH) coating incorporated with Zataria multiflora essential oil (ZEO) on chemical and sensory quality of chicken breast meat was evaluated during frozen storage. The samples were stored at −18C for 6 months and analyzed at 2-month intervals. Mesophilic total plate counts, peroxide value, thiobarbituric acid value and carbonyl content were significantly lower in all of treatments than control until 60 days of storage. Sensory evaluation revealed that PJ had a pleasant effect on sensory characteristics (taste, odor, color, texture and overall acceptability). Chitosan coating may reduce phenolics degradation of PJ. PJ and other treatments containing PJ are able to retard chemical changes and produce desirable sensory attributes in chicken breast meat. The results showed that chitosan coating containing ZEO 2% had the highest antioxidant and antibacterial activities on chicken meat during storage.
