Effects of grape seed extracts on shelf life of no starch ham sausage

In order to investigate the effects of grape seed extracts on shelf life of no starch ham sausage, different concentrations of grape seed extracts solutions (0.05%, 0.10%, 0.15% and 0.20%) were added to ham sausage, and total bacterial count, pH value etc were detected after storage at 0–4℃. The results showed that sensory quality of ham sausage with grape seed extracts was significantly better than that of controlled samples. Total bacterial count, pH value, TVB-N value, TBA value and b*of treatment samples were significantly lower than that of controlled group, and L* and a* were significantly higher than controlled group. The higher concentration of grape seed extracts had significant effect on total bacterial count, pH value and L*, but had no significant effect on TVB-N value, TBA value, a* and b*. Based on an overall consideration of production costs and application results, 0.20% grape seed extracts was recommended in production.