Comparative effects of ozone and vinegar–lemon treatments on bisphenol a migration, lipid stability, and microbial quality of frozen chicken breast packaged in plastic bags

Frozen chicken requires suitable packaging; however, the use of plastic materials may lead to the migration of bisphenol A (BPA), a known endocrine-disrupting compound, into meat during storage. The present study assessed the effects of two separate treatments, ozone treatment and vinegar–lemon treatment, on BPA migration, lipid stability, microbial quality, and sensory attributes of frozen chicken breast packaged in plastic bags. Ozone was applied at 400 mg/h for 20 min, while the acid treatment consisted of a vinegar–lemon solution; the treatments were not combined. Chicken breast samples were analyzed at fresh state (zero time) and after 1, 3, and 6 months of frozen storage at − 18 °C. Parameters assessed included BPA concentration, total fatty acid composition, thiobarbituric acid reactive substances (TBARS), total bacterial count (TBC), and sensory evaluation. Results showed that ozone treatment significantly reduced BPA residues and TBC, confirming its effectiveness as a surface decontaminant. However, ozone increased TBARS values and total saturated fatty acids (TSFA) after 6 months of storage, accompanied by a reduction in monounsaturated and polyunsaturated fatty acids. Despite these oxidative effects, ozone-treated samples demonstrated improved sensory acceptance. In contrast, vinegar–lemon treatment significantly decreased TBC and TBARS but resulted in increased BPA migration and TSFA levels. These findings suggest that, ozone treatment was more effective in reducing BPA residues and enhancing microbial safety of frozen chicken breast, although its oxidative impact suggests the need for combination with antioxidants to mitigate lipid oxidation during frozen storage.