Incorporation of Herbal Essential Oils in Chicken Sausages and Their Effects on Microbial Stability and Product Quality

The global food industry primarily relies on synthetic preservatives and additives to extend shelf life and enhance product quality. The growing demand for clean-label meat products has prompted interest in natural preservatives. This study aimed to evaluate the antimicrobial effect of thyme (<i>Thymus vulgaris</i>), oregano (<i>Origanum vulgare</i>) and clove (<i>Syzygium aromaticum</i>) essential oils' physicochemical and organoleptic characteristics in chicken sausages. In vitro, assays assessed antimicrobial activity at concentrations ranging from 40 µg kg^-1 to 600 µg kg^-1, while in vivo trials evaluated the effects of encapsulated and non-encapsulated essential oils during 30 days of refrigerated storage. The treatments differed in terms of essential oil, dose, combination and method of application. The results showed that the essential oils, at different doses and in combination, controlled the growth (28%) and presence of the evaluated microorganisms (<i>C. perfringens</i>, <i>S. aureus</i>, <i>E. coli</i> and <i>Salmonella</i>) in the chicken sausages. Moreover, the non-encapsulated application of essential oils demonstrated greater antimicrobial effectiveness compared to the encapsulated form. Overall, the results support the potential of these plant essential oils as safe, effective alternatives to synthetic preservatives in chicken sausage, without negatively affecting nutritional or sensory attributes.