The increasing demand for natural, safe, and high-quality meat products has prompted interest in replacing synthetic preservatives with plant-based alternatives. This systematic review aimed to evaluate the effects of spice essential oils (SEOs) on the physicochemical, antimicrobial, antioxidant, and sensory properties of processed sausages. Following PRISMA guidelines, a comprehensive literature search was conducted in English databases from November 2007 to September 2025 and 54 relevant articles were selected based on predefined inclusion criteria. The reviewed studies demonstrated that SEOs significantly improved the oxidative stability, microbial safety, and sensory quality of sausages. These essential oils can regulated pH and water activity during storage. SEOs represent effective natural preservatives that can enhance the safety, stability, and sensory acceptability of processed sausages. Optimizing their concentration and application methods, alongside synergistic combinations with natural extracts or reduced nitrite levels, can provide a promising strategy for producing healthier meat products. • Spice essential oils (SEOs) significantly improve microbial safety and oxidative stability in processed sausages. • Using appropriate concentrations of SEOs such as thyme, oregano, clove, and rosemary enhance shelf life while maintaining sensory quality. • Optimal SEO concentrations provide natural preservation without adverse flavor or texture changes. • Combined use of SEOs and reduced nitrite levels can replace synthetic preservatives effectively. • Encapsulation and bioactive film technologies improve stability and controlled release of SEOs in sausages.
Mosabbeb et al. (Sun,) studied this question.