Fat Binding Properties Research Articles

Gelatin from specific freshwater and saltwater fish extracted using six different methods: Component interactions, structural characteristics, and functional properties

Dry-salting, wet-salting, trypsin, pepsin, acid, and heat methods were used to extract the gelatin from a few saltwater (snakehead) and freshwater (shark) fish skins, and their structural and functional properties and components were then investigated. The results show that enzyme techniques produce fish skin gelatin with a robust triple-helix organization and a sponge-like mesh structure, exhibiting good water absorption(10.67%), fat binding(10.63%), and emulsification properties(89.37 m2/g). The gelatin fiber length and height of shark gelatin extracted by wet salt method were the highest with 617.77 ± 44.04 nm and 17.30 ± 1.45 nm, respectively. Shark skin gelatin produced via heat methods and blackfish skin produced via trypsin exhibits impressive thermal stability, its Tm value was 77.5 °C and 75.7 °C respectively. heatly extracted snakehead and shark gelatin has a high gel strength with 3.06 ± 0.04 N and 3.14 ± 0.04 N. A more in-depth component analysis demonstrates that blackfish skin and shark skin gelatins contain 14 and 9 different forms of collagen proteins, respectively, according to a more thorough component study. Different varieties of gelatin also have other extracellular matrix elements. Notably, trypsin-derived gelatin from shark and blackfish skin has been shown to include biglycan and member 3 (NESH)-binding protein b. The co-assembly of type II improved the gel strength and thermal stability of the gelatin and type XI collagen. Biglycan and decorin can promote the growth of dense network structures. These findings will significantly contribute to the customized applications of fish gelatin and the mechanistic clarification of synthetic biology.

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty.

A total of 150 chicken patties containing different concentrations of potato dietary fiber (PDF) (0.0-4.0%) (30 for every treatment) with three replicates were used to access the influence of PDF on their quality, microstructure, and thermal stability. PDF improved the quality of chicken patty, including significantly inhibiting dimensional change and improving water- and fat-binding properties and textural properties (p < 0.05). Moreover, PDF promoted a more homogeneous and dense meat-protein network structure to be formed. The results of thermal stability showed that PDF did not affect the thermal denaturation of proteins (p > 0.05). The samples with PDF (<3.0%) did not have a significant negative effect on sensory properties of chicken patty; meanwhile, there were more abundant nutrients and a lower energy value in samples with PDF compared with the control. Therefore, PDF could be a promising ingredient to improve the properties of chicken patties, which was related to the amount of PDF added and performed best at 3.0% level.

Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques.

In this study, different extraction techniques, including traditional hot water extraction (HWE), microwave-assisted extraction (MAE), pressurized assisted extraction (PAE), and ultrasonic-assisted extraction (UAE), were used to extract Dictyophora indusiata polysaccharides (DFPs), and their physicochemical and biological properties were compared. Results revealed that extraction yields of D. indusiata polysaccharides prepared by different extraction techniques ranged from 5.62% to 6.48%. D. indusiata polysaccharides prepared by different extraction techniques possessed similar chemical compositions and monosaccharide compositions, while exhibited different molecular weights (Mw), apparent viscosities, and molar ratios of constituent monosaccharides. In particularly, D. indusiata polysaccharides prepared by HWE (DFP-H) had the highest Mw and apparent viscosity among all DFPs, while D. indusiata polysaccharides extracted by UAE (DFP-U) possessed the lowest Mw and apparent viscosity. In addition, the in vitro antioxidant effects of D. indusiata polysaccharides prepared by PAE (DFP-P) and DFP-U were significantly higher than that of others. Indeed, both DFP-P and DFP-H exhibited much higher in vitro binding properties, including fat, cholesterol, and bile acid binding properties, and lipase inhibitory effects than that of D. indusiata polysaccharides prepared by MAE (DFP-M) and DFP-U. These findings suggest that the PAE technique has good potential for the preparation of D. indusiata polysaccharides with desirable bioactivities for the application in the functional food industry.

Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages.

In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork sausages. The replacement of fat with soybean oil in sausages decreased the fat and cholesterol proportions and increased the moisture content, but the water- and fat-binding properties, texture properties, and sensory properties became worse. By adding EP, sausages displayed remarkably better water- and fat-binding properties, texture properties, and sensory properties. Moreover, EP addition significantly accelerated T2 relaxation time, increased the immobilised water content, and decreased the free water content of sausages. Sausages with 2% EP had the highest flavour, mouthfeel, and overall acceptability. This work provides theoretical and data support for the preparation of sausages with EP rich in unsaturated fatty acids (UFAs) and dietary fibre.

Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics.

Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest (p < 0.05) penetration force values, being EGC the firmest (p < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions.

Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method

The influence of pre-treatment method on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using three methods: (I) NaCl pre-treatment, (II) NaOH and ethanol pre-treatment and (III) NaOH, H2SO4, C6H8O7 pre-treatment. The chemical composition and functional properties of gelatine were investigated. The gelatines had high protein (75.86–82.44%) and relatively high fat contents (3.99–10.02%). Electrophoresis showed that gelatines I and III contained α- and β-chains as the predominant components, while in gelatine I the distinctive bands corresponding to the main components of collagen were not observed. Amino acids analysis revealed high proline and hydroxyproline content in all the gelatines.The gel strength of gelatine III was higher than gelatines I and II. Gelatine I remained in a liquid state during the experiment. Moreover, the pre-treatment of carp skin significantly affected the colour, pH as well as foam-forming, amino-acids composition, water-binding and fat-binding properties. Gelatine III was the only gelatine with properties sufficient for industrial applications. The results indicate that C. carpio L. skin by-products can be utilised to extract gelatine with potential industrial application as an alternative source to the mammalian gelatine.

Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage

A study was carried out to analyse the technological characteristics and microbiological content of gelled double emulsions (GDE) formulated with perilla oil (as lipid phase and source of n-3 fatty acids) combined or not with hydroxytyrosol (Hyt) (in the inner aqueous phase) over 30days storage at 4°C. Both the control sample without Hyt (GDE-C) and the sample containing Hyt (GDE-Hyt) had an appropriate whitish solid-like structure with rheological (elastic and viscous moduli, and phase angle) and textural (hardness and chewiness) properties of strong gels. In comparison with GDE-C, the presence of Hyt promoted the formation of weaker gels, as evidenced by lower hardness and chewiness values and elastic modulus. Overall, GDEs presented excellent water and fat binding properties irrespective of the formulation and storage time. Changes in hydroperoxides and TBARs contents over storage indicated that GDEs were little prone to oxidation after 30days. Nevertheless, Hyt increased GDE antioxidant capacity by up to 12 times after preparation, although this declined with storage. Most of the antimicrobial activity of Hyt was observed during the first two weeks of storage.

Effects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusion.

d. The aim of the study was to evaluate the fat binding and physicochemical properties of the products under conditions of potato starch extrusion containing rapeseed or linseed oil and rapeseed oil with glycerol. The study dealt with the extrudates of potato starch produced with the addition of rape seed or linseed oil and rapeseed oil and glycerol at 22% humidity. The extrudates were obtained at two screw speeds: 80 rpm and 100 rpm. Extrudates containing rapeseed oil and glycerol (R6G) were obtained at a temperature distribution of 115/130/150&deg;C, while those with the participation of rapeseed oil and linseed oil were obtained at 120/135/128&deg;C. Water solubility index (WSI), water absorption index (WAI), specific surface area (SBET) and quantity of fat permanently bound were determined for the products obtained. When oils were added, the solubility of extrudates decreased as compared to the control samples (starch without oil; S). Rapeseed oil added to the starch mixture at the levels of 3 g and 6 g in had no sig- nificant effect on the solubility of the product and amounted to: 80.3&ndash;82.6% and 78&ndash;79.6%. The largest decrease in solubility (WSI, 55.4&ndash;57.1%) was demonstrated for samples with 6% addition of rapeseed oil and 10 g glycerol. For these samples (R6G), a significant increase in the index WAI (376&ndash;397%) was recorded. Extrudates obtained with the addition of 3 g of rapeseed oil absorbed slightly more water than those with 6 g of oil added. The specific surface area (SBET 230&ndash;256 m2/g) determined from the water vapor adsorption isotherm indicates no statistically significant difference at &alpha; = 0.05 for products with rapeseed oil, linseed oil, and controls. A significant increase in the specific surface area (SBET 284&ndash;347 m2/g) was observed for samples with 6g rapeseed oil and 10 g glycerol added. For samples with 3 g of rapeseed oil, the amount of bound fat was 1.9&ndash;2.1 g/100 g of starch and for 6% the starch percentage was 2.96&ndash;3.5 g/100 g. The water solubility of starch extrudates with the addition of oils decreases with an increase&nbsp;&nbsp; in screw speed. Starch extrudates with linseed oil and rapeseed oil plus added glycerol are characterized by an increase in water-absorption capacity with respect to the control extrudates. The products obtained with the addition of rapeseed oil and glycerol exhibit a significant increase in their specific surface area. The quan- tity of fat permanently bound during extrusion depended on: the oil type, its percentage in the mixture and the screw speed. The linseed oil was the least absorbed in the starch structure, but rapeseed oil binding increased with the increase in its level in the mixture.

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

The purpose of this study was to evaluate the effects of sugarcane dietary fiber (SDF) and pre-emulsified sesame oil for pork fat replacement on batter characteristics. Replacing pork fat with SDF and pre-emulsified sesame oil significantly affected color, water- and fat-binding properties, texture, dynamic rheology, microstructure and sensory analysis. With SDF and pre-emulsified sesame oil, the batters had improved textures and gave good sensory scores. These batters containing SDF had reduced the cholesterol and fat contents. With increasing levels of SDF, the batters had higher water- and fat-binding properties, improved texture (hardness, gumminess and chewiness), dynamic rheology and a more balanced nutritional composition. However, when the level of SDF reached 3%, the pores formed by SDF in batter were too large to hinder aggregation and the hardness of batter was unacceptable, which result the allover acceptability to be unsatisfactory. The sample 2% SDF had comparable overall acceptability to the control batter.

Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification

Protein structural changes and water mobility properties in chicken liver paste batters prepared with plant oil (sunflower and canola oil combinations) substituting 0–40% pork back-fat combined with pre-emulsification were studied by Raman spectroscopy and low-field nuclear magnetic resonance (NMR). Results showed that pre-emulsifying back-fat and plant oil, including substituting higher than 20% back-fat with plant oil increased the water- and fat-binding (p<0.05) properties, formed more even and fine microstructures, and gradually decreased the NMR relaxation times (T21a, T21b and T22), which was related to the lower fluid losses in chicken liver paste batters. Raman spectroscopy revealed that compared with a control, there was a decrease (p<0.05) in α-helix content accompanied by an increase (p<0.05) in β-sheet structure when substituting 20–40% back-fat with plant oil combined with pre-emulsification. Pre-emulsification and plant oil substitution changed tryptophan and tyrosine doublet hydrophobic residues in chicken liver paste batters.

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.

The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the fat content of foods. With this aim, the effect on frankfurter properties of replacing pork backfat with two different DEs prepared using perilla oil and pork backfat as lipid phases was assessed. This strategy was compared with straightforward addition of the lipid source and addition by means of an oil-in-water (O/W) emulsion. As compared with all-pork-fat frankfurters, the ones with perilla oil had a higher proportion of n-3 polyunsaturated fatty acids. Reduced-fat frankfurters had similar water- and fat-binding properties irrespective of the lipid source or the technological strategy used to incorporate it. Moreover, the oil source but not its mode of incorporation determined the oxidation levels of frankfurters. In reduced-fat samples, except in the case of frankfurters formulated with a perilla oil-in-water emulsion, hardness was unaffected either by the type of fat or by its mode of incorporation. The replacement of pork backfat by perilla oil reduced the overall acceptability of products when perilla oil was added by means of the O/W emulsion and DE approaches. This technology is suitable for labelling meat products with specific nutritional and health claims.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.05) residual nitrite (88.7mg/kg) than the samples without added nitrite (23-24mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.

Effect of Salt and Liver/Fat Ratio on Microstructure, Emulsion Stability, Texture and Sensory Mouth Feel of Liver Paste

This paper reports the effect of two liver/fat ratios (35/35 and 20/50) and two salt levels (0 and 1.8 %) on the microstructure, emulsion stability, textural and sensorial properties of spreadable liver paste. The conventional liver paste, a hot emulsion, consists of fat globules surrounded by a protein layer and dissolved proteins in a continuous phase forming a gel matrix. Addition of salt led to a microstructure with smaller fat globules and increased fat binding properties, causing more stable emulsions. This was attributed to an increased solubilisation of the liver proteins which are available for gel formation and as emulsifier, resulting in a harder, less spreadable product. The microstructure and emulsion stability were highly influenced by the liver/fat ratio. A lower liver/fat ratio resulted in a more heterogeneous microstructure with bigger fat globules and the formation of fat channels throughout the structure of the product. Less gelling proteins were dissolved in the continuous phase and also a smaller amount of proteins were available to act as emulsifier. Although less stable emulsions were formed, the liver/fat ratio did not affect the hardness of liver paste. These results suggest that both liver protein gelation and fat crystallization contribute to the hardness of liver paste.

Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

A Raman spectroscopic study was performed to determine protein and lipid structural properties in meat batter containing oil bulking agents as pork backfat replacers. Meat batters were prepared with pork backfat (MB-PF) or with a combination of olive oil, sodium alginate, CaSO4, sodium pyrophosphate and dextrin (MB-A/D) or inulin (MB-A/I) as a fat replacer. Proximate composition, pH, cooking loss (CL), colour and texture were evaluated. MB-A/D and MB-A/I both showed lower (P<0.05) CL and a∗ values, higher (P<0.05) L∗ and b∗ values, and higher (P<0.05) hardness and chewiness. MB-A/I showed the highest hardness and chewiness. Enhancement of the β-sheet structure was observed in MB-A/D and MB-A/I, more so in MB-A/I. There was increased disorder in the oil acyl chains, which involve lipid–protein interactions, in both MB-A/D and MB-A/I. Structural characteristics in proteins and lipids may be associated with specific water and fat binding properties and textural characteristics of meat batters.

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

The aim of this paper was to prepare and characterise multiple emulsions and assess their utility as pork backfat replacers in meat gel/emulsion model systems. In order to improve the fat content (in quantitative and qualitative terms) pork backfat was replaced by a water-in-oil-in-water emulsion (W1/O/W2) prepared with olive oil (as lipid phase), polyglycerol ester of polyricinoleic acid (PGPR) as a lipophilic emulsifier, and sodium caseinate (SC) and whey protein concentrate (WP) as hydrophilic emulsifiers. The emulsion properties (particle size and distribution, stability, microstructure) and meat model system characteristics (composition, texture, fat and water binding properties, and colour) of the W1/O/W2, as affected by reformulation, were evaluated. Multiple emulsions showed a well-defined monomodal distribution. Freshly prepared multiple emulsions showed good thermal stability (better using SC) with no creaming. The meat systems had good water and fat binding properties irrespective of formulation. The effect on texture by replacement of pork backfat by W1/O/W2 emulsions generally depends on the type of double emulsion (associated with the hydrophilic emulsifier used in its formulation) and the fat level in the meat system.

Recovery and physicochemical properties of smooth hound (mustelus mustelus) skin gelatin

Gelatin was extracted from the skin of smooth hound after pre-treatment with acetic and citric acids. The addition of smooth hound crud acid protease (SHCAP) at a level of 15 Units/g alkaline treated skin resulted in an increase yields of gelatin. The hydroxyproline yields of gelatins extracted for 24 h with acetic acid and with SHCAP were 17.34% and 56.82%, respectively. While the serine content recorded for the smooth hound skin gelatin (SHSG) extracted with SHCAP was higher than that of halal bovine gelatin (HBG) (36 versus 29 residues per 1000 residues), hydroxyproline and proline (202 residues per 1000 residues) contents were slightly lower (219 residues per 1000 residues). The gel strength of the gelatin gel from SHSG (211 g) was lower than that of HBG (259 g) (p < 0.05). Compared to HBG (p < 0.05), SHSG was noted to exhibit lower emulsifying, foaming, and fat-binding properties but similar emulsifying stability. SDS-PAGE revealed that SHSG showed high band intensity for the major protein components, especially α- and β-components, which was comparable to that of standard calf skin collagen type I. In conclusion gelatin extracted from smooth hound skin has good quality and can be used in the food industries.

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. Results revealed that the meat batters prepared with soybean oil (SO) showed the lowest fluid losses, greatest ( P < 0.05) hardness, springiness, cohesiveness, chewiness, resilience values compared with batters prepared with pork fat (PF) or butter (DB). There was a significant decrease ( P < 0.05) in α-helix content accompanied by a significant increase ( P < 0.05) in β-sheet structure after heating in PF and SO samples, but no significant ( P > 0.05) difference was found in DB batters. A positive significant ( P < 0.05) correlation between β-sheet structure and textural properties was found in heated samples. Further, there was a significant positive ( P < 0.05) correlation between α-helical structure and total expressible fluid and a significant negative ( P < 0.05) correlation between β-sheet structure and total expressible fluid. Results suggest that different lipid additions and thermal treatments induced different changes in meat proteins structural, expressible fluid, and textural properties of meat batters.

Konjac gel fat analogue for use in meat products: Comparison with pork fats

The paper reports a study of the characteristics of konjac gel fat analogue as compared to types of pork fat for use in fat reduction strategies for meat products. Various characteristics—colour, mechanical/rheological behaviour and thermal properties—of pork fats (backfat-PBF and trimmed fat-PTF) and konjac gel (KFG) with different physical structures (intact or ground to 4 and 8 mm) were studied. Pork fat melting processes were evaluated by differential scanning calorimetry (DSC) at above- and below-zero temperature ranges with PBF and PTF always showing similar net results. KFG did not show any thermal event in the range from −40 to 100 °C except the freezing/melting of its constitutional water. While water and fat binding properties of pork fats were affected by fat type and structural disintegration (ranging between 0 and 77%), in all cases KFG presented excellent thermal water binding (<1%). As compared to KFG, PBF showed greater (P < 0.05) hardness, chewiness, penetration force, gel strength, extrusion force and work of extrusion. These differences were minimized after grinding. Kramer shear values in KFG were greater (P < 0.05) than in PBF when this was ground to 4 mm, but lower (P < 0.05) at 8 mm. The highest Kramer shear values (P < 0.05) were recorded in PTF irrespective of the degree of disintegration. Rheological analyses indicate that the behaviour of KFG, which is thermally stable, is predominantly elastic during heating and exhibits rheological thermal behaviour (at over 40 °C) similar to that of pork backfat.

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Healthier lipid pâtés were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) and konjac gel (0–15%). The reformulation results were evaluated by composition (proximate analysis and fatty acid profile), technological properties (emulsion stability, colour, and texture), microbiological and sensory parameters of the pâtés. Pâtés with partial or total replacement of pork backfat had lower levels of saturated fatty acids (SFA) (27.4% and 21.3%) and monounsaturated fatty acids (MUFA) (49.8% and 42.5%), and higher levels of polyunsaturated fatty acids (PUFA) (22.4% and 35.6%) compared with control pâtés (32.2%, 58.2% and 9.04% respectively). The n−6/n−3 PUFA ratio was decreased from 6.78 (in control pâtés) to 0.79 and 0.48 when partial and total pork backfat respectively was replaced by a healthier oil combination. Although emulsion stability was affected by the formulation, in general all pâtés had good fat and water binding properties. The fat reduction produced a softer and more spreadable pâté, although no effect on penetration parameters was observed after by pork fat replacement by a healthier oil combination. The addition of 15% of konjac gel produced stiffer structures (as compared with 0 and 7%) which are very close to those of the control samples. No microbiological limitations were produced by the reformulation process, obtaining pâtés with acceptable sensory characteristics, similar to the control sample.

Healthier lipid combination as functional ingredient influencing sensory and technological properties of low‐fat frankfurters

AbstractOil (healthier lipid combination of olive, linseed and fish oils)‐in‐water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI) and microbial transglutaminase (MTG)) were used as pork backfat replacers in low‐fat frankfurters. Composition (proximate analysis and fatty acid profile), sensory analysis and technological (processing and purge losses, texture and colour) properties of frankfurters were analysed as affected by the type of oil‐in‐water emulsion and by chilling storage (2°C, 41 days). Frankfurters produced with oil combinations had lower levels of saturated fatty acids (SFA, 19.3%), similar levels of MUFA (46.9%) and higher levels of PUFA (33.6%) than control frankfurters (all pork fat) (39.3, 49.5 and 10.6%, respectively). PUFA/SFA and n‐6/n‐3 PUFA ratios in control sample were 0.27 and 9.27; in reformulated frankfurters the PUFA/SFA ratio was higher (1.7) and the n‐6/n‐3 PUFA ratio was lower (0.47). In general, frankfurters had good fat and water binding properties. Colour parameters were affected by formulation and storage time. Compared to control sample, frankfurters made with oil‐in‐water emulsions had higher (p&lt;0.05) hardness, springiness and chewiness values. Emulsified oil stabilizing systems did not affect sensory characteristics of frankfurters, and all products were judged as acceptable.