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MEATLESS SAUSAGE, DEVELOPED BY DOST-FNRI

Now, sausage lovers who, for health reasons, cannot eat meat sausages can now go meatless! Experts from the Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology developed a soy-based meatless sausage. The new meatless soy product is rich in isoflavones, which help prevent cancer and heart diseases.

The unusual sausage is light brown in color, juicy and tender to the bite, and flavored with seasonings and herbs. It contains 1.5 percent dietary fiber, 17.3 percent protein, and 262 kilocalories per 100 grams. When packed in polyethylene bags, it remains stable and acceptable after 12 months of storage in a freezer.

Sausages are one of the oldest processed foods that is most sought-after. It is basically made of lean beef or pork, with pork fat used to provide sufficient fat to achieve the desired texture and juiciness. These vary in spices and seasoning--hot or mild--and sometimes garnished with cubed fat or vegetables. These are stuffed into a type of casing and size, cooked, smoked, and dried for preservation. (DOST CALABARZON/AMGuevarra)

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