Effect of grape seed flour on the quality of summer salami

Abstract

The effects of grape seed flour (GSF) on physicochemical, microbiological, and textural properties of summer salami were investigated under refrigeration at 4 °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). Practical applications The soy protein was replaced with grape seed flour in summer salami in order to develop a nonallergenic product with an improved texture and color. The addition of GSF determined changes in the physical and chemical parameters and a higher stability of color parameters.

Effects of rosemary extract, grape seed extract and green tea polyphenol on the formation ofN‐nitrosamines and quality of western‐style smoked sausage

“…From Table 3, it was concluded there was no significant influence of hardness, springiness and cohesiveness with the continuous increase of concentration of GSE ( p > .05), but the chewiness and gumminess significantly decreased ( p < .05). Amariei, Norocel, Pădureţ, and Gutt (2018) found that the emulsifying effect of GSE improves greatly salami's texture by increasing gumminess and chewiness. The results of the texture showed no significant differences were observed between GSE‐treated bacon and the control sample (Wang et al, 2018).…”

Grape seeds effect on refined wheat flour dough rheology: optimal amount and particle size

“…Due to their chemical composition, grape seeds can be used as ingredients in various food products such as dairy [13], meat products [14], biscuits [15] and others, including wheat bread [3,4]. As wheat flour replacement in the baking industry, the amount of GSF has a remarkable effect on bread dough.…”

Tratamento enzimático de resíduos de agroindústrias vitivinícolas como estratégia para melhorar a eficiência de extração de compostos bioativos e obtenção de um produto com propriedades antioxidantes

“…Nos últimos anos, pesquisas vêm avaliando a utilização da semente obtida a partir do bagaço na elaboração de farinhas, óleos comestíveis, aditivos alimentares e suplementos nutricionais, na forma de extratos (SHAKER, 2006;LUTTERODT et al, 2011;DAVIDOV-PARDO et al, 2013;WESELER & BAST, 2017), bem como na produção de insumos ou ingredientes funcionais empregados em formulações de uma variedade de alimentos, como pães, barras de cereais, macarrões, panquecas, cereais matinais extrusados, biscoitos, linguiças, salsichas e salames (HOYE JR. & ROSS, 2011;KULKARNI, et al, 2011;ÖZVURAL & VURAL, 2011;SOTO et al, 2012;OLIVEIRA et al, 2013;SAMOHVALOVA et al, 2016;AMARIEI et al, 2018), obtendo, de forma geral, produtos ricos em fibras, com potencial antioxidante e bem aceitos sensorialmente.…”