Effect of grape seed flour on the quality of summer salami

The effects of grape seed flour (GSF) on physicochemical, microbiological, and textural properties of summer salami were investigated under refrigeration at 4 degrees C for 5 weeks. The addition of 1.8, 3% GSF which replaces soy protein extract, determined changes in the physical and chemical parameters as well as changes of texture properties, through the increasing hardness (122.2 + 329.5 N), gumminess (76.15 + 187.30 N), and chewiness (56.12 + 124.27 N). Moreover, this addition also had positive influences on product color. GSF contains a considerable amount of micro and macroelements (analyzed by Inductively Coupled Plasma Mass Spectrometry), and of polyphenols (determined by the Folin-Ciocalteu method) which contribute to the increase in the nutritional value of the product. Pearson correlation indicated a negative influence of GSF addition in summer salami on texture parameters such as elasticity and cohesiveness (p<.01), while showing a strong positive correlation between hardness, chewiness, gumminess, and storage time (p<.01).