The hot dog, while beloved by many Americans as a summer and grill staple, is often rebuffed for high fat content. But there may be hope for low-fat alternatives which have been criticized for textural differences, as new research on hot dogs made with olive oil rather than pork fat is showing progress.
The study titled “Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents as Fat Replacers,” was recently published in the American Chemical Society’s Journal of Agricultural and Food Chemistry.