VolgGTU technologists added Jerusalem artichoke to turkey sausage bread

A new product created by a group of process engineers within the walls of the Volgograd State Technical University (VolgGTU).

In appearance and taste, the novelty is indistinguishable from traditional sausage, but, moreover, it is one third less caloric. On the cut, the sausage with a reduced proportion of fat has a pleasant pink color and a MEAT aroma with hints of spices, well known to sausage lovers.

The authors of the recipe took as a basis the so-called sausage bread, which includes minced meat, MILK and spices, and tried to make it more beneficial to HEALTH.

The fat content was reduced by replacing pork and beef with turkey meat, and Jerusalem artichoke powder, otherwise known as "earth pear", was used instead of lard. Due to the inulin polysaccharide, which its tubers are rich in, the plant component not only imitates fat well, but also plays the role of a mixture stabilizer. The share of Jerusalem artichoke in its volume is only 5%.

As a result, the mass fraction of fat in the baked sausage product with Jerusalem artichoke was two times lower than in the original product. The balance shifted towards proteins and carbohydrates: their content increased by more than 33%, and the energy value decreased to 163 kcal per 10 grams - by 29.7% compared to the original 232 kcal in the same piece of sausage with bacon.