ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Mettwurst and Bologna sausage were produced from pork using enzymatically modified gelatin (EMG-8), which had been produced with covalent attachment of L-leucine n-octyl ester. EMG-8 improved spreadability, smoothness and softness of the Mettwurst. With the addition of EMG-8, the texture of the Bologna sausage was kept soft over a 1 to 7 day period of storage at 4°C or 2 to 4 weeks of storage at -20°C. Microscopic observation showed that fat globules in the Bologna sausage produced with EMG-8 were more homogeneously distributed than those in a control Bologna sausage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14236.x
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