In the context of increasing demand for healthier and more sustainable food products, the valorization of agro-industrial by-products has become a key focus in food innovation. Press cakes resulting from oil extraction, such as those from walnuts and pumpkin seeds, are rich in valuable nutrients, including proteins, dietary fiber, essential fatty acids, and antioxidants.
This study explores the potential of incorporating walnut and pumpkin press cakes into salami formulations, aiming to develop a novel, nutrient-enriched product that aligns with current consumer expectations and sustainability goals. Summer salami, or so-called "salam de vară", is a Romanian meat product, tailored to local traditions and climatic conditions. Its manufacturing process includes air drying, smoking, and pasteurization, and it is typically produced without the addition of starter cultures. Five formulations of salami were obtained: SSc—control summer salami; SS3%pp—summer salami prepared by substituting 3% cured meat with pumpkin press cake powder; SS5%pp—prepared by substituting 5% cured meat with pumpkin press cake powder; SS3%wp—prepared by substituting 3% cured meat with walnut press cake powder; and SS5%wp—prepared by substituting 5% cured meat with walnut press cake powder.
The formulations were evaluated for their physicochemical, textural, chromatic, and sensory properties, as well as energy value, storage safety, and stability.
The incorporation of press cake powders into summer salami resulted in a higher fiber and mineral content, a more complex lipid profile enriched in unsaturated fatty acids, and slight textural changes, without negatively affecting sensory acceptability. Throughout the storage period, pH values and oxidative stability remained within acceptable limits. Moreover, press cake powders lowered costs from about EUR 4.83 (control) to EUR 4.53 by partially replacing meat with less expensive ingredients.
Press cake powders improved salami’s nutrition and lipid profile with no additional production costs, maintained quality, and supported sustainability through by-product reuse in a circular economy model.
