Efficacy of Warming Essential Oil Emulsions in Extending the Shelf Life of Vacuum-Packed Chicken Legs

Background: This study evaluates the impact of dipping chicken legs in 0.4% Mentha spicata and Rosmarinus officinalis essential oil (EO) emulsions, warmed to the same temperature and for the same duration as the soft scalding process (53 ± 1 °C for 3 min), on the EO’s antimicrobial activity against spoilage bacteria to extend its shelf life. Samples were stored at 4 ± 1 °C under air packaging (AP) and vacuum packaging (VP). Methods: Microbial analysis of Enterobacteriaceae, lactic acid bacteria (LAB), Pseudomonas spp., psychrotrophic bacteria, and H S2-producing bacteria, pH determination, and sensory evaluations of raw and cooked chicken legs were performed on days 0, 3, 6, 9, 12, and 16 for samples stored under AP and continued on days 20, 24, and 28 for samples stored under VP. Results: Gas chromatography-mass spectrometry (GC-MS) analysis revealed that carvone 25.36% and eucalyptol 52.09% were the main components in M. spicata and R. officinalis EO, respectively. Warming the EO emulsions increased their antibacterial effect. In addition, vacuum packaging and dipping chicken legs in a warmed emulsion of R. officinalis or M. spicata EO extended the shelf life by 15 and 19 days, respectively. However, under air, dipping chicken legs in both warmed EO emulsions extended the shelf life by 10 days. Furthermore, the sensory shelf lives of raw and cooked chicken legs under air and vacuum generally matched those determined by microbial analysis. M. spicata EO performed better under all conditions. Conclusion: The use of warmed EO emulsions is considered an inexpensive and effective method of preserving raw and cooked chicken meat. However, the most effective combination for extending the shelf life of chicken legs is warmed M. spicata EO emulsion and vacuum packaging.