Animal Science and Food Technology

Effect of durian rind pectin with basil and oregano essential oils on beef patty quality

Umaporn Pastsart, Saneeta Salam, Jessada Rattanawut, Patima Permpoonpattana, Chatchawan Chotimarkorn
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Abstract

This study aimed to evaluate the effects of durian rind pectin (DP) in combination with basil or oregano essential oils on the quality and shelf life of beef patties during refrigerated storage, as natural alternatives to synthetic additives. Six treatments were formulated: T1 (control), T2 (0.02% BHT), T3 (1% DP + 1% basil oil), T4 (1% DP + 1% oregano oil), T5 (1% DP + 2% basil oil), and T6 (1% DP + 2% oregano oil). Physicochemical, microbiological, and antioxidant properties were monitored over 8 days at 4 °C. The incorporation of pectin and essential oils significantly (p < 0.05) affected pH, colour (L*, a*, b*), cooking loss, and texture. Basil oil treatments lowered pH values, while oregano oil increased them. Treated samples showed higher initial lightness, redness, and yellowness, although a* and b* values declined by day 8. Cooking loss was significantly reduced, and tenderness improved in all treated groups, as indicated by decreased hardness, gumminess, chewiness, and springiness, with no significant changes in cohesiveness or adhesiveness. Patties supplemented with pectin and essential oils exhibited higher DPPH radical scavenging activity (63-80% vs. 27% in control) and lower TBARS values (0.08-0.10 μg MDA/g vs. 0.19 μg MDA/g in control) (p < 0.05), indicating improved oxidative stability. Microbiological analysis showed significantly reduced total viable counts and E. coli levels in treated samples across all time points. No Salmonella spp. was detected. Overall, the combination of DP with basil or oregano essential oils enhanced the quality and extended the shelf life of beef patties (p < 0.05), offering a promising natural alternative to synthetic preservatives in meat products. The results of this study can be used by meat processing industries to produce safer and longer-lasting refrigerated minced meat products using natural preservatives

Keywords

minced meat products; natural preservatives; oxidative stability; shelf-life extension; agro-waste utilisation

Suggested citation
Pastsart, U., Salam, S., Rattanawut, J., Permpoonpattana, P., & Chotimarkorn, C. (2026). Effect of durian rind pectin with basil and oregano essential oils on beef patty quality. Animal Science and Food Technology, 17(1), 60-76. https://doi.org/10.31548/animal.1.2026.60
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