July 10, 2014
Making A More Healthful, Low-Fat Hot Dog
With grilling season upon us, many backyard cooks are turning to more healthful alternatives to their savored but fatty hot dogs. But low fat can sometimes mean low satisfaction. Now researchers are reporting new progress toward addressing the texture problem in low-fat wieners that are made with olive oil rather than pork fat. Their study was published in ACS' Journal of Agricultural and Food Chemistry.
To explore factors important to texture, they used a technique called Raman spectroscopy to probe the protein and lipid structures of two low-fat recipes and their relationship with textural properties. They also tested how well they held up during refrigeration. The researchers figured out how protein and lipid structures affect texture. They also found that regardless of ingredients, all the franks, including those made with pork fat, responded similarly to cold conditions for nearly three months – long enough to last through the entire summer.