ABSTRACTMettwurst 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
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