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1.
陈红  杨方  夏文水 《水产学报》2021,45(7):1121-1131
现有淡水鱼片评价方法存在评价体系单一、不稳定的问题,为提供一种冷藏草鱼片新鲜度分级方法,实验以生鲜鱼片的色泽、气味、组织形态、肌肉弹性和熟鱼片的气味、滋味、汤汁形态各细分感官描述为指标,依据主成分分析(PCA)和系统聚类分析(HCA)划分鲜度区间;将K值等理化指标和肌间线蛋白、肌钙蛋白T等生化指标与细分感官描述指标比较;最后依据感官、理化、生化指标的PCA和HCA结果,评价以上冷藏草鱼片新鲜度。结果显示,根据感官描述分析PCA和HCA,冷藏草鱼片可分为3个鲜度等级:0～1 d (一级鲜度),2～7 d (二级鲜度),8～10 d (三级鲜度)。一级鲜度终点肌间线蛋白和肌钙蛋白T相对灰度值下降至95.68%和96.75%;二级鲜度终点肌间线蛋白和肌钙蛋白T分别下降至56.4%和69.6%;三级鲜度终点肌间线蛋白和肌钙蛋白T相对灰度值分别下降至56.36%和52.85%。研究表明,HCA鲜度划分区间与细分感官描述分析鲜度划分区间一致,细分感官描述分析可较全面反映冷藏草鱼新鲜度变化情况;肌钙蛋白T与细分感官描述变化规律一致,可以根据其变化判定冷藏草鱼片的新鲜度。本研究依据细分感官评价指标划分了鲜度区间并评价了该方法;在此基础上,研究了肌间线蛋白和肌钙蛋白T变化规律与感官评价HCA的关系,得出肌钙蛋白T反映冷藏草鱼片鲜度效果好,为后续根据新鲜度指示蛋白的变化规律开发鱼肉新鲜度检测试纸奠定基础。  相似文献   

2.
The ‘earthy’ and ‘muddy’ off‐flavours in pond‐reared fish are due to the presence of geosmin or 2‐methylisoborneol in the flesh of the fish. Similar off‐flavours have been reported in fish raised in recirculating aquaculture systems (RAS); however, little information is available regarding the cause of these off‐flavours. Our hypothesis was that earthy and muddy off‐flavour compounds, found previously in pond‐raised fish, are also responsible for off‐flavours in fish raised in RAS. In this preliminary study, we examined water, biofilms in RAS and fillets from cultured arctic charr known to have off‐flavours and requiring depuration using instrumental [solid‐phase microextraction procedure and gas chromatograph‐mass spectrometry (GC‐MS)] and human sensory analyses. Geosmin was present in the samples taken from the biofilter and on the side walls of the tanks. Two‐methylisoborneol was only found in low levels in the samples. The GC‐MS results indicated the presence of geosmin in the fillets (705 ng kg?1), but lower levels were found in the water (30.5 ng L?1). Sensory analyses also detected an earthy flavour (i.e., geosmin presence) in the fillets, and, therefore, it appears that geosmin is the main compound responsible for the off‐flavour in RAS. Further studies are being performed to identify the microorganisms responsible for geosmin production in RAS.  相似文献   

3.
种青养鱼模式下的草鱼肌肉营养成分和品质特性   总被引：5，自引：2，他引：3  
为探究种青养鱼养殖模式对草鱼肌肉营养成分和品质特性的影响,随机选取以种青喂草为主养殖模式下养殖的草鱼(生态草鱼)和投喂人工配合饲料进行养殖的草鱼(饲料草鱼)各16尾,测定其肌肉系水力和质构特性指标,以及肌肉常规营养成分、矿物元素、氨基酸和脂肪酸含量。结果显示,生态草鱼和饲料草鱼肝体比和空壳率无显著性差异;生态草鱼肌肉系水力指标中滴水损失显著低于饲料草鱼,冷冻渗出率不显著地低于饲料草鱼,失水率不显著地高于饲料草鱼,p H值无显著性差异;肌肉的硬度、弹性、凝聚性、胶黏性和回复性均无显著性差异;生态草鱼粗脂肪含量显著低于饲料草鱼,水分、灰分、粗蛋白含量均无显著性差异;生态草鱼P和Fe含量均显著高于饲料草鱼,Mg、Mn和Cr含量均极显著高于饲料草鱼;生态草鱼和饲料草鱼肌肉氨基酸组成基本一致,均含有17种氨基酸,其中人体必需氨基酸总量分别为6.85%和6.27%。生态草鱼必需氨基酸指数(EAAI)为76.07,而饲料草鱼为77.29,饲料草鱼略高于生态草鱼。生态草鱼和饲料草鱼肌肉均含19种脂肪酸,其中棕榈酸、花生四烯酸(ARA)、亚油酸(LA)、油酸、二十二碳六烯酸(DHA)和硬脂酸含量较高,为主要脂肪酸,而花生五烯酸(EPA)+DHA含量分别为8.95%和10.70%,且差异显著。研究表明,生态草鱼和饲料草鱼在肌肉质构特性方面无显著性差异,与饲料草鱼相比,生态草鱼具有肌肉系水力强、低脂肪和矿物元素含量高的特点。  相似文献   

4.
In recent years the freshwater fish market has required more processed goods, as young consumers purchase ready-to-cook food products. In Middle European aquaculture systems carp are the main species. The appearance of new species (African catfish, trout, salmon), as well as the improved import possibilities of value-added fish products have introduced new challenges for fish farmers. In order to maintain the share of carps in fish sales, it is indispensable to develop up-to-date products that meet the needs of present generations. It is necessary to find processing methods that remove the fish bone and the off flavours occurring in Cyprinids. Smoking of carp has a strong tradition in the region, thus there are advantages to the development of smoked carp products, mainly in the form of boned fillets. The present study investigates two smoking methods aimed at ensuring basic information for product innovation. Analyses of the variation of weight, dry matter and lipid content during hot and cold smoking are presented for the case of three species: the common, silver, and grass carp. To determine the most acceptable products, the paper details the results of organoleptic tests, in which five characteristics (appearance, consistence, flavour, smell, and succulence) were investigated. Evaluation results indicate that the hot-smoked carp products are more acceptable, therefore it is hoped that these products, packed in a modified atmosphere, will achieve a strong market share in the near future.  相似文献   

5.
To investigate the effect of dietary folic acid on fish flesh quality, muscle antioxidant status and the potential mechanism, young grass carp (Ctenopharyngodon idella) were fed diets containing 0.10–3.12 mg/kg diet of folic acid for 8 weeks. The results showed that optimum folic acid increased muscle contents of protein, lipid, pH, shear force, amino acids, unsaturated fatty acids, hydroxyproline and glutathione, whereas contents of moisture, cooking loss, lactate and saturated fatty acids and cathepsin L activity showed an opposite trend (p < .05). Moreover, optimum folic acid elevated antioxidant enzyme activities and mRNA levels, as well as NF‐E2‐related factor 2 and casein kinase 2 mRNA levels (p < .05). However, optimum folic acid decreased reactive oxygen species (ROS) content and Kelch‐like ECH‐associated protein 1a (Keap1a) and Keap1b mRNA levels (p < .05). Interestingly, excess folic acid induced negative effects on above‐mentioned parameters (p < .05). Summarily, this study indicated that optimum folic acid improved fish flesh quality and muscle antioxidant system associated with Nrf2‐Keap1 pathway. Based on muscle cathepsin L activity and ROS content, the folic acid requirements for young grass carp were 1.87 and 1.80 mg/kg diet, respectively, regarding to the flesh quality and antioxidant status.  相似文献   

6.
In mountainous Northern Vietnam, traditional pond aquaculture is part of the integrated farming activity contributing to food safety and to income generation for small‐scale farmers of ethnic minorities. Traditional pond management consists of a polyculture of macro‐herbivorous grass carp with 3–5 other fish species that are cultured in small ponds with constant water flow through. The main limitations to production are species‐specific mass mortalities of grass carp, a poor feed base especially for all species but grass carp, and poor water quality. In this study, we compared the traditional pond management to a semi‐intensive pond management that was based on the traditional management system but included changes designed by researchers to increase fish production. The modifications consisted of water inflow control, supplemental fertilization and feeding, and a polyculture dominated by common carp. The changes in management significantly reduced the turbidity and increased oxygen supply, as well as the natural food base within the pond. These changes in pond management provide farmers with the possibility to improve their pond aquaculture scheme and overcome previous limitations.  相似文献   

7.
This study was carried out to examine differences in microstructure and texture of fresh and smoked farmed Atlantic salmon Salmo salar L. fillets with different biological characteristics. The left fillet was analysed fresh and compared with the salted and smoked right fillet from each individual fish. Light microscopy and image analysing techniques were used to study both transversal and longitudinal sections of the muscle. The fish muscle fibres shrank during the salting and smoking process, but sarcomere length did not change. After smoking, a considerable number of fat globules were dispersed among the muscle fibres. The biological characteristics studied were based upon diploid and triploid fish held in both sea cages and land‐based tanks. Different starvation times were used and one group was stressed during slaughter. The cross‐sectional area of muscle fibres from triploid fish was found to be larger than from diploid fish, both in fresh and smoked fillets.  相似文献   

8.
A feeding trial was conducted to evaluate the effect of dietary protein hydrolysates from common carp (Cyprinus carpio) by‐products on the antioxidant status of zebrafish (Danio rerio). Common carp by‐product was hydrolysed using Alcalase to a degree of hydrolysis of 15%. The zebrafish were fed for 44 days with four different diets with increasing levels of carp by‐product hydrolysates (CBH0: 0 g/kg; CBH25: 25 g/kg; CBH50: 50 g/kg; CBH100: 100 g/kg). The gills, muscle and brain were dissected at the end of the feeding trial in order to evaluate the total antioxidant capacity against peroxyl radicals (ACAP) and lipid peroxidation (TBARS). Although total antioxidant capacity did not show differences in muscle (p > 0.05), lipid peroxidation was reduced in the muscle of fish fed the CBH50 diet. Brain lipid peroxidation showed a significant reduction (p < 0.05) in all groups when compared with the control diet CBH0. Antioxidant properties of protein hydrolysates indicate their potential as nutraceuticals since (a) a reduction in muscle lipid peroxidation was verified, implying that their use could enhance the quality and shelf life of fish fillets; and (b) a decrease in brain lipid peroxidation was registered, highlighting the potential use of fish protein hydrolysates for the prevention of neurodegenerative diseases.  相似文献   

9.
ABSTRACT

In order to evaluate the effect of chilled (T1), frozen (T2), and freeze-chilled (T3) treatment on the flavor of grass carp fillets and soups, adenosine triphosphate (ATP)-related compounds, umami-taste amino acids (UTAA), thiobarbituric acid (TBA), peroxide value (PV), and soup sensory score were analyzed. Results showed that the sum of ATP, ADP, and AMP contents in T2 fillets were significantly higher (p < 0.05) than others, but the sum of hypoxanthine riboside (HxR) and hypoxanthine (Hx) contents for T2 fillets and soups were significantly lower (p < 0.05) than others during storage. The T3 fillets and soups had lower inosine 5-monophosphate (IMP) contents than T1 after Day 2, but higher UTAA contents than T1 during storage. The T3 fillets had the highest TBA and PV values among the three groups during storage. According to the total aerobic counts, K value, and sensory score, all the fillets and soups kept good quality during storage. Therefore, freeze-chilled treatment not only can extend fish shelf life but also retain excellent fish flavor.  相似文献   

10.
This study compares sensory attributes, chemical composition, fatty acid profiles, and the taste of raw and cooked red drum Sciaenops ocellatus fillets, reared in seawater (SW) and in freshwater (FW) aquaculture systems. Significant nutritional differences were found in the raw fillets. The total lipid was higher (5.31%) in FW fish than the SW (2.60%). The ratio n‐3/n‐6 and EPA/DHA was higher in SW than FW fillets. The eicosenoic acid was only present in FW fillets. DHA was dominant in SW specimens, contrary to the arachidonic acid level, which was dominant in FW fillets. The assessors perceived a significant difference in the firmness and colour of raw fillets, but its odour intensity was not affected. Fillets from SW fish have higher acceptability (33.3%) than FW fillets (26.4%). Sensory differences in raw fillet were not correlated with consumer perceptions, as cooked fish was considered to have similar flavour, independent of its origin.  相似文献   

11.
To understand the actual production of fish culture about the utilization of dietary protein and excreta impact on the environment between mandarin fish (Siniperca chuatsi) and grass carp (Ctenopharyngodon idellus), the study to investigate the effect of temperatures (19 ± 0.5°C, 24 ± 0.5°C and 29 ± 0.5°C) on ammonia‐N excretion in mandarin fish and grass carp under fed and fasted states was conducted. These two species were fed a practical diet containing 325.2 g kg?1 crude protein at 3% body weight per day. The ammonia‐N excretion rate was significantly increased when temperature increased from 19 to 29°C, and a linear relationship between ammonia‐N excretion rate and temperature. The maximum ammonia‐N excretion levels of mandarin fish and grass carp were observed at 4–8 h and 2–4 h after feeding, respectively, and the minimum values for both species were observed at 24 h after feeding. Under the feeding condition, mandarin fish had a lower ammonia‐N excretion level compared to grass carp at 24°C and 29°C. The average amount of ammonia‐N excreted by mandarin fish at 24 h is significantly higher than grass carp under fasting conditions, except 19 ± 0.5°C. These results indicated that mandarin fish might make better use of protein at higher temperature than grass carp when fed practical diets in commercial production. These results of this study suggested that mandarin fish had a lower ammonia‐N excretion level compared with grass carp, making a less contribution to environmental loading in an intensive fish culture.  相似文献   

12.
Microbiological quality, sensory attributes and consumer preferences of common carp (Cyprinus carpio L.) fillets descaled by four different methods under two storage conditions (air packed and vacuum packaged) and refrigerated storage conditions were studied. Farmed common carps (scaly and mirror), of marketable size (2.2 kg, 3 years old), were randomly divided into four experimental groups (n = 10), and filleted and fillets were processed by four descaling methods: without skin, without scales, undercut scales and mirror carp (without any other treatment). Microbiological analyses were determined by total viable counts (TVCs) in logarithm of colony-forming units per gram (log CFU/g), and sensory quality of fillets was classified by odour, flavour, after taste and consistency on storage days 0, 3, 6 and 9. Vacuum packaging conditions affected the growth of microbiota and extended the shelf life of fillets in all experimental groups. Microbial communities grew to between 3.19–3.90, 4.03–6.00 and 6.35–8.28 log CFU/g after 3, 6 and 9 days of storage, respectively, and fillets without skin showed the lowest TVC among all analysed groups throughout storage. Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets instead of mirror carp. The results of present study show that different types of descaling methods combined with air/vacuum packaging can significantly prolong the shelf life of carp fillets.  相似文献   

13.
To investigate effects of iron (Fe) on growth, haematological parameters, flesh quality and antioxidant status in muscle, young grass carp (Ctenopharyngodon idella) (292.0 ± 3.2 g) were fed graded levels of Fe (20.7, 38.4, 52.8, 79.3, 98.0 and 120.0 mg kg?1 diet) for 8 weeks. Per cent weight gain (PWG) and feed intake were improved with Fe levels up to 52.8 mg kg?1 diet. Serum Fe, erythrocyte counts, haemoglobin (Hb), haematocrit and mean cell haemoglobin increased with optimal Fe levels (38.4–79.3 mg kg?1 diet) (P < 0.05). The muscle protein and lipid contents were increased by dietary Fe, whereas moisture, liquid loss, shear force and hydroxyproline contents followed opposite trends. Malondialdehyde and protein carbonyl contents in muscle were the lowest in fish fed the 52.8 or 79.3 mg Fe kg?1 diet, respectively, while superoxide dismutase, catalase, glutathione‐S‐transferase, glutathione peroxidase and glutathione reductase activities, and glutathione content were increased by Fe levels up to 52.8–79.3 mg kg?1 diet. Results indicated that the optimal Fe improved growth, flesh quality and muscle antioxidant defence of young grass carp. Dietary Fe requirements for PWG, serum Fe and Hb of young grass carp (292–695 g) were 73.5, 72.8 and 69.0 mg kg?1 diet, respectively.  相似文献   

14.
Chitosan coating and plastic wrap coating were investigated for their effects on the quality of grass carp fillets stored at 4 ± 1ºC for a period of 20 days. The fillets were divided into groups of untreated (Control), wrapped with sterile preservative film (PE), and chitosan-treated (1, 2, and 2.5% w/v corresponding to CH1, CH2, and CH2.5, respectively). The final result demonstrated that chitosan coating has positive effects on the microbial inhibition of total volatile count (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas, H2S-producing bacteria (including Shewanella putrefaciens), and Staphylococcus. With regard to the results of biogenic amines (BAs), putrescine (PUT) and histamine (HIS) were the major amines, and their concentration was significantly (p < 0.05) higher in Control and PE than in chitosan-coated fillets at the end of storage. The final concentration in Control, PE, CH1, CH2, and CH2.5 was 143.7, 160.1, 83.0, 59.4, and 44.2 mg/kg for PUT and 228.0, 57.1, 4.1 3.2, and 2.9 for HIS, respectively. Chitosan coating was found to inhibit the increase of total volatile base nitrogen (TVB-N), microbial population, and total BAs and prolong the shelf life of grass carp fillets. However, sterile plastic wrap coating had little positive effect on maintaining the quality of grass carp fillets during refrigerated storage.  相似文献   

15.
The study was to investigate effects of dietary chlorogenic acid (CGA) on growth performance, flesh quality and serum biochemical indices of grass carp (95.1 ± 0.3 g) (Ctenopharyngodon idella) fed seven different diets, including control diet, Eucommia ulmoides (EU)‐supplemented diet (20 g kg–1) and CGA‐supplemented diets containing 100, 200, 400, 600 and 800 mg/kg CGA. Contents of collagen and alkaline‐insoluble collagen in muscle and skin were significantly increased by dietary CGA and EU (p < .05). Total essential amino acids (TEAA) and total amino acids (TAA) in muscle of grass carp fed EU diet or 400, 600 and 800 mg/kg CGA diet were significantly higher than those of fish fed control diet and 100 and 200 mg/kg CGA diet (p < .05). Fish fed 200–800 mg/kg CGA showed significantly lower muscle crude lipid content than EU, control and 100 mg/kg CGA groups (p < .05). Fish fed CGA‐supplemented diets (100–800 mg/kg) had significantly higher muscle fibre density and lower muscle fibre diameter than control group (p < .05). In conclusion, supplementation of CGA improved flesh quality of grass carp, and supplemental level of CGA for improving flesh quality and growth was estimated to be 400 mg/kg diet.  相似文献   

16.
Atlantic salmon, Salmo salar , were fed four levels of dietary fat (256, 308, 346 and 389 g kg−1 of diet) for 138 days, with the purpose of studying quality characteristics in raw and smoked fish fillets. Dietary fat levels up to 346 g kg−1 resulted in increased fat content of the raw fillets. The dietary fat levels had a less systematic effect on perceived fatness of the smoked fillets and caused a trend towards better odour and flavour. The fat content of raw fillets was significantly ( P ≤ 0.05) correlated to lower smoke odour, greater rancid flavour, fatness, and a yellower hue of the smoked fillets. Astaxanthin levels of the raw fillets varied between 6 and 11 mg kg−1 of fillet and were significantly ( P ≤ 0.05) correlated with greater intensity of smoke odour, lower off-odour, and less whiteness, greater colour intensity and a redder hue of the smoked fish. It is proposed that salmon fillets can be graded according to weight, fat content and colour values prior to smoking to obtain more standardized quality characteristics of the final product after processing.  相似文献   

17.
This study analyses the combined effects of organic and inorganic fertilization and of feeding with pellets on fish performance and water quality in a polyculture of common carp. Cyprinus Carpio L., silver carp. Hypophthalmichthys molitrix (Val.), grass carp. Ctenopharyngodon idella (Val.) and hybrid tilapia, Oreochromis niloticus L. x O. aureus Stetndachner. Experiments included six treatments, which are combinations of inorganic fertilisation (daily or fortnightly), manuring (supplied or not), feed pellets (supplied or not) and density of phytoplanktivorous fish species (high-density treatments with 50% more hybrid tilapia and 300% more silver carp than low-density treatments). The effects of the management procedures on fish weight, growth, survival and yield. plankton abundance, water quality, and their complex interactions at the different levels of the natural food web were analysed. The hypothesis that daily fertilization should increase algal production, which in turn should sustain a higher density of phytoplanktivorous fish, proved to be correct within certain limits. Algal reproduction rate was higher under daily fertilization, pointing to better supply of food for herbivorous fish, while algal biomass was similar under both fertilization regimes, pointing to the utilization of that algal food supply. The increased algal food supply sustained a 50% density increase of the omnivorous tilapia, but not the 300% density increase of the grazer silver carp.  相似文献   

18.
The efficiency of grass carp (Ctenopharyngodon idella Val.) for biological control of floating aquatic macrophytes in net cages was assessed in two eutrophic tropical hydroelectric reservoirs through experiments using three macrophyte species (Eichhornia crassipes, Pistia stratiotes and Salvinia auriculata). A total of twenty experiments were performed in these reservoirs with a duration period between 21 and 30 days, during distinct seasons of the year. Sets of experiments were conducted using the three macrophyte species simultaneously in both reservoirs, and additional experiments were performed in one reservoir involving the separate use of each species. All macrophytes demonstrated significant growth in the absence of fish with total per day biomass increase rate ranging from 0.06 to 17.00%. The presence of grass carp significantly reduced macrophyte biomass in both reservoirs independent of fish size, stocking rate and available cage space. In all seasons, grass carp grazing pressure was higher for S. auriculata and lower for P. stratiotes. The results show that grass carp in net cages was able to use aquatic macrophytes as the only food source, controlling massive plant growth (especially S. auriculata and E. crassipes). Fish cages, already implemented in several reservoirs in Brazil, are easily manageable units at relatively low cost. Thus, biocontrol of macrophytes using caged grass carp is proposed as an effective low‐budget ecotechnological tool to control consumable plants while avoiding the removal of desirable aquatic vegetation and the resultant impact on local fauna.  相似文献   

19.
Catfish Ictalurus spp. are subjected to stressful conditions during harvest, which may be linked to fillet coloration and quality. Poor water quality in ponds, socks or hauling tanks, as well as handling stress, have been suggested to cause red fillets in catfish; however, chronic exposure has not resulted in red fillets. Short‐term occurrences of extreme poor water quality, particularly low dissolved oxygen, high carbon dioxide and high temperature, may occur in ponds or during harvest. Therefore, market‐sized Channel Catfish Ictalurus punctatus were acutely exposed (12 hr) to one of the three water quality treatments while confined during a simulated socking procedure and evaluated for stress responses by means of change in blood parameters and fillet quality. In fish subjected to the extreme treatment, hematocrit, plasma cortisol, glucose and lactate levels increased, with 22% mortality, indicating highly stressful conditions. In fish subjected to moderate and typical (control) treatments, cortisol increased but a lack of change or decrease in glucose and lactate indicated minimal anaerobic metabolism. Only one red fillet was produced by the extreme treatment and two by the typical treatment; therefore, the results suggest red fillets are not a product of poor water quality compounded by handling during harvest.  相似文献   

20.
Current intensive fish farming usually causes high environmental ammonia (HEA) in ponds that is toxic to fish. α‐Ketoglutarate (α‐KG) can be rapidly transaminated to glutamic acid and further aminated to glutamine. Therefore, we hypothesized that dietary α‐KG supplementation would alleviate HEA toxicity to fish. To test the hypothesis, 270 healthy grass carp (Ctenopharyngodon idella) juveniles were randomly assigned to control, HEA (18.37 mg/L ammonia) and HEA + α‐KG (0.75% of α‐KG) groups. Ammonia and free amino acid content in plasma and brain, liver glutamic pyruvic transaminase and glutamic oxaloacetic transaminase activity, and urea and glycogen content were measured on the first, seventh and 42nd days. Our results showed short‐term HEA exposure (1 day) led to a significant ammonia accumulation in the brain and plasma and significantly decreased glutamic and aspartic acid content in the brain and increased glutamine content in the brain and plasma. The long‐term HEA exposure (42 days) caused significant reductions in glycine and arginine content in the brain tissue. In most cases, dietary α‐KG supplementation alleviated the fluctuations in FAA content in the brain and plasma. Our results suggested dietary α‐KG alleviated HEA toxicity to grass carp.  相似文献   

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