Category: Reports

Reports

Comparison of transportation bins for whole fresh fish / Comparison of transportation bins for whole fresh fish

Published:

01/10/2018

Authors:

Jónas R. Viðarsson, Marvin I. Einarsson

Supported by:

AVS S10015-10 (small project / preliminary project)

Contact

Jónas Rúnar Viðarsson

Sviðsstjóri rannsókna

jonas@matis.is

Comparison of transportation bins for whole fresh fish / Comparison of transportation bins for whole fresh fish

The aim of this report was to consider the main advantages and disadvantages of different transport packaging for whole fresh fish (container fish), and whether the choice of packaging affects the quality and value of the catch. The report discusses the export of containerized fish, the value chain of containerized fish, the containers that have been used for the storage and transport of containerized fish, and the factors that must be taken into account when processing, storing and transporting whole fresh fish. In addition, the relationship between price and quality of catch sold on auction markets is briefly discussed. An experiment was carried out with the export of containerized fish in four different types of containers, where it was to be investigated whether there was a difference between the quality, weight loss and the value of the catch. However, this experiment did not provide sufficient reliable information to establish whether the type of transport container affected the aforementioned factors. However, the development that has taken place in the production and sale of tanks shows that more and more companies are choosing smaller tanks, and this should therefore be a good indication that the size of the tanks is important. However, the experiment clearly showed that it would be very difficult to re-box the Icelandic fleet. Icelandic sailors have become accustomed to pots and have little interest in returning; in addition, the installation in trains is today designed for pots. In addition, it is common for Icelandic vessels to catch fish that simply do not fit in the boxes, due to their size. However, it is not ruled out that in some cases, boxes could be a good option for exporting whole fresh fish, such as sun charcoal or "anglerfish tails".

The aim of this report is to identify the main pros and cons of different storage containers for whole fresh fish, and to speculate if the choice of storage containers has an effect on the quality and sales price of the catch. The report includes a discussion on the exports of unprocessed fish to the UK, the value chain of those exports, the storage boxes used and the things that need to be considered during handling, storage and transport of those catches. The report does as well discuss briefly the linkage between quality and price at auction markets. The report also covers an experiment that was made where four types of tubs and boxes were used to transport fish to the UK, in order to study applicability and effects on quality, drip loss and prices. The experiment did not, however, give clear enough results to allow for any conclusions to be made on the issues. The study did however suggest that the applicability of using boxes onboard Icelandic fishing vessels is lacking. Fishermen prefer to use tubs and the onboard setup is made for tubs. The sales agents in the UK did also agree on this, as they are not able to guarantee that using boxes will have any effect on prices. They did however suggest that some high-price species or products would likely attain price premium if transported in small boxes eg lemon sole and monkfish tails.

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Reports

Process control of pelagic fish crude oil / Process control of pelagic fish crude oil

Published:

01/10/2018

Authors:

Magnea G. Karlsdóttir, Sigurjón Arason

Supported by:

AVS Research Fund (S 010-15)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Process control of pelagic fish crude oil / Process control of pelagic fish crude oil

The aim of this preliminary project was to analyze different currents in fishmeal and fish oil processing of pelagic species. Emphasis was placed on analyzing the fatty acid composition of liquids at different points in the liquid separator. It is believed that the product of the project can lead to improved production of pelagic fish body oil, as it will be possible to produce fish oil with different proportions of polyunsaturated fatty acids (such as EPA and DHA). By extracting the fish oil from different liquid streams, fish oil can be obtained with different properties and thus increase the value of fish oil products produced in fishmeal and fish oil factories. Significant variability in the fatty acid composition was measured in the samples, both by fish species and at the sampling site. The samples all had in common that monounsaturated fatty acids were in the majority independent of fish species and sampling site. Polyunsaturated and saturated fatty acids followed. There was evidence that the longer polyunsaturated fatty acids degrade as the process progresses. With improved processing processes, it would be possible to start producing high-quality fish oil products for human consumption. It is therefore necessary to go into a much more detailed analysis of the whole process, but the results of this project indicate that there is still a long way to go.

The objective of the project was to identify different streams during production of fishmeal and oil from pelagic fish. Emphasis was placed on analyzing the fatty acid composition of streams collected at different processing steps. It is believed that the results can lead to improved production of pelagic fish oil, since it will be possible to produce fish oil with various proportions of polyunsaturated fatty acids (such as EPA and DHA). Considerable variability was observed between the collected samples, both by species as well as where in the process the samples were collected. Monounsaturated fatty acids were majority in all the samples, regardless of fish species and sampling location. Moreover, the results indicated that the longer polyunsaturated fatty acids can break down as the process goes further. With improved processing control, it is possible to produce high quality oil products intended for human consumption. A comprehensive analysis on the entire process is however necessary.

Report closed until 01.11.2020

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Reports

Icelandic goat products - Possibilities and specialties

Published:

01/10/2018

Authors:

Ólafur Reykdal

Supported by:

Agricultural Productivity Fund

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Icelandic goat products - Possibilities and specialties

The project "Increased value and uniqueness of goat products" is funded by the Agricultural Productivity Fund and is carried out at Matís in collaboration with the Icelandic Goat Breeding Association. Strengths, weaknesses, threats and opportunities in goat breeding were analyzed. The Icelandic goat population is small and is in danger of extinction. Therefore, the population needs to increase in order for it to stay afloat. The best advice in this fight is to find as many uses as possible for the goats' products. There are many interesting products, dairy products, meat products, stalks (skins), skins, yarns, etc. The goats themselves offer many opportunities in tourism and the fashion sector can process goat products. Numerous sources on the quality and health of goat's milk and goat meat were examined and the results are summarized in the report. Goat's milk is in many ways different from cow's milk, although the main ingredients are in both types of milk. Goat's milk contains health-promoting substances such as bioactive peptides and conjugated linoleic acid. Goat meat is very lean and has the most protein-rich meat. It contains conjugated linoleic acid like milk. Finally, an overview is given of possible products from goat's milk and goat meat.

The project “Added value and special status of goat products” is supported by the Agricultural Productivity Fund and carried out at Matis in cooperation with the Association of Goat Farmers in Iceland. SWOT analysis of goat farming in Iceland was carried out. The Icelandic goat stock is small, and extinction is a possibility. Therefore, it is necessary to increase the number of goats in the country. The best solution is to use to stock and increase the production of goat products. Many different products can be produced. The goats and their products are of interest to tourists. The fashion industry can use some of the goat products. A literature review was carried out on quality and wholesomeness of goat milk and goat meat. Results are listed in the report. Goat milk is different from cow milk although the same nutrients are found in both milk types. Goat milk contains health promoting compounds, eg bioactive peptides and conjugated linoleic acid. Goat meat contains little fat and is rich in protein. It contains conjugated linoleic acid as the milk. Finally, the possible goat products from milk and meat are revied.

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Reports

Catching, processing and marketing of Neptune whelk

Published:

01/10/2018

Authors:

Jónas R. Viðarsson, Lúðvík Börkur Jónsson

Supported by:

AVS Research Fund (small project S 12 002-12)

Contact

Jónas Rúnar Viðarsson

Sviðsstjóri rannsókna

jonas@matis.is

Catching, processing and marketing of Neptune whelk

Kingfisher (Neptunea despecta) is a kingfisher that resembles a kingfisher, but is somewhat larger and usually stays at a deeper depth. It is believed that the kingfisher is in large quantities in many parts of the country and that the stock can withstand considerable fishing. The MRI has recorded information about the king of the sea from lobster expeditions for many years, which indicates considerable density in many parts of the country. In 2012, Sægarpur ehf. in Grundarfjörður a grant from the AVS research fund in the Fisheries sector to investigate the possibilities of fishing, processing and exporting kingfishers. This was a so-called small project or preliminary project. The project was divided into work components that involved distribution mapping and experimental fishing, processing experiments, chemical measurements and market research. On the other hand, Sægarpur ehf. became bankrupt during the project period and it can be said that the project has to some extent resurfaced as a result. However, since a large part of the project was completed when Sægarpur went bankrupt, the authors now consider it right and obligatory to publicly report on the progress and main results of the project. In addition, the experiments carried out by the company Royal Iceland hf. has been involved in connection with fishing and processing of sea king, but Royal Iceland bought the assets of Sægarp's bankruptcy estate in 2014 and has since then, among other things, fished and processed bait king. The main results of the mapping of distribution and experimental fishing were rather limited, as information on kingfishers as by-catch in other fisheries is scarce and the species has received little attention in the research of the Marine Research Institute. The experimental expedition led by the project also yielded very little results. The results of processing experiments showed that it is possible to remove the king of the sea's toxic glands and that it is possible to measure whether tetramine (the poison) is found in products, but this does require a considerable cost. The results of a basic market survey indicate that it is possible to sell kingfisher products, especially in well-paying markets in Asia. But since the king of the ocean is not known in Asian markets and there is always a risk of tetramine poisoning, marketing of the products is very difficult. It is clear that there is a need for significantly more research in the entire value chain before it is possible to state whether and how much opportunity there is in fishing and processing kingfishers in this country.

Neptune whelk (Neptunea despecta) is a gastropod that looks a lot like the common whelk, but is though considerably larger and is usually found in deeper water. Neptune whelk is believed to be in significant volume in Icelandic waters, but concreate knowledge on stock size and distribution is however lacking. In 2012 the company Sægarpur ltd., Which was during that time catching, processing and exporting common whelk, received funding from AVS research fund to do some initial investigation on the applicability of catching, processing and marketing Neptune whelk. Sægarpur did however run into bankruptcy before the project ended. The project has therefore been somewhat dormant since 2013. The company Royal Iceland ltd. did though buy the bankrupt estate of Sægarpur and has to a point continued with exploring opportunities in catching and processing Neptune whelk. The authors of this report do now want to make public the progress and main results of the project, even though the project owner (Sægarpur) is no longer in operation. The project was broken into three parts ie mapping of distribution, processing experiments and initial market research. The main results of the mapping exercise showed that very little knowledge is available on distribution of Neptune whelk in Icelandic waters and data on Neptune whelk by-catches is almost noneexistent. The Marine Research Institute has as well awarded very little attention to the species in its research. The project organized a research cruse, where a fishing vessel operating a sea cucumber dredge tried fishing for Neptune whelk in 29 different locations; but with very little success. The results of the processing experiments showed that it is possible to remove the poison glands from the Neptune whelk, bot mechanically and manually. It also showed that the products can be measured for the presence of tetramine (poison). Both the processing and the measurements do however require significant efforts and cost. The initial marketing research indicated that there are likely markets for Neptune whelk products. These markets are primarily in Asia and some of them are high-paying markets. The efforts of Royal Iceland in marketing the Neptune whelk have though shown that this is a difficult product to market, especially because the Neptune whelk is unknown on the Asian markets and there is always a possibility of a tetramine poisoning. It is clear that much more research is necessary throughout the entire value chain before it is possible to say with level of certainty if and how much opportunities are in catching and processing of Neptune whelk in Iceland.

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Reports

Herring catch and products in Norway and Iceland 2010-2016

Published:

11/09/2018

Authors:

Páll Gunnar Pálsson, Sveinn Margeirsson

Supported by:

Product Development Center for Seafood

Herring catch and products in Norway and Iceland 2010-2016

The purpose of this report is to evaluate general and public data in the seafood value chain with a view to analyzing value creation and attempting to compare different value chains. It was therefore decided to compare the utilization of herring in Norway and Iceland. The main reason for examining the herring in these countries is that there is also a presentation of data in both countries and that processing takes place in a similar way. The information in both countries did not prove to be of such a nature that conclusive conclusions could be drawn based on the data available. It is therefore necessary to make various improvements in data collection and publication if the possibility of comparing value chains is to be available in a reliable manner.

The purpose of this summary is to evaluate how public data from seafood value chains can be used to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other. To do so, we have chosen to compare how herring catch is utilized in Norway and Iceland. The reason for choosing this species is good access to public data and the likeliness of production in those two countries. We have analyzed what types of products are made from the available catch and identified the differences between the two countries regarding herring utilization. Based on the case of Norwegian and Icelandic herring value chains it is clear, that great improvements are needed in order to be able to use public data from seafood value chains to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other .

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Reports

Sjóvinnsla á þorskalýsi / On-board liver oil processing

Published:

06/09/2018

Authors:

Marvin Ingi Einarsson

Supported by:

AVS Fisheries Research Fund

Sjóvinnsla á þorskalýsi / On-board liver oil processing

The project Sea processing of cod liver oil is about examining whether there is an operational basis for fish oil processing from cod climbing on board freezer and icefish trawlers. This includes a summary of all costs of processing as well as investment costs. The results were summarized in the income statement. In addition, the processing process of fish oil for human consumption was discussed and its market value was assessed. The results of the project indicated that it is not profitable to work only cod climbing on board trawlers, but it is more profitable to land it fresh. However, it is possible to increase profits significantly by processing all cod, saithe and haddock livers together and even more if all the meat is processed, including the liver. There is more profit from the processing of fish oil on board freezer trawlers compared to icefish trawlers, considering that icefish trawlers will generate income if they start producing fish oil on board. It is income from the liver that would otherwise be landed. This does not apply to freezer trawlers, but most of their liver goes into the sea today.

The task of this project is to explore whether there is an operating basis for processing cod liver into oil onboard freezer- and wet fish trawlers. This includes summarizing all costs in a profit loss account. The project also considers further refining of fish oil for human consumption and its market value. The results of this project indicated that it is not profitable to process only cod liver, as more profit is gained by landing the liver fresh. However, by processing liver from cod, saithe and haddock profits can be increased and even more if all the viscera including liver is processed as well. More profits are obtained from processing fish oil onboard freezer trawlers, compared to wet fish trawlers, considering lost revenue of previously landed liver. This does not apply to freezer trawlers as they do not utilize liver.

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Reports

The effects of food container depth and coverage on the quality of superchilled rainbow trout

Published:

01/09/2018

Authors:

Magnea Karlsdóttir, Erwan Queguiner, Björn Margeirsson, Sigurjón Arason, Aðalheiður Ólafsdóttir

Supported by:

AVS R&D Fund (R 17 016-17), Technology Development Fund (164698-1061)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

The effects of food container depth and coverage on the quality of superchilled rainbow trout

Fresh farmed fish is generally gutted and packed in a foam plastic box with ice for export in refrigerated containers. In view of the great development that has taken place in terms of supercooling and its positive effect on the quality of fish products, other more cost-effective and environmentally friendly packaging solutions have been examined, including insulated food containers. The main objective of the project was to evaluate the impact of different packaging methods on the quality of fresh rainbow trout. Gutted fish with a head was packed in a foam plastic box and insulated pots of different depths (29-60 cm). In addition to comparing different depths of pots, different embodiments of closing pots were also examined. Experimental fish were observed at the top and bottom of each tank. The pots were stored in a temperature-controlled environment at about -1 ° C and measurements were made after 8 and 13 days after packing. The fish packed in a foam box was either supercooled before packing or cooled in the traditional way with ice. This was done to assess the effect of supercooling on fresh rainbow trout. To assess the quality of the rainbow trout, microbial growth, texture and release in fillets were monitored. The results showed that the packaging solutions examined in the project had a relatively small effect on the total number of microorganisms, but there was no significant difference between experimental groups at the end of the storage period. In general, there was little to no difference between groups in texture and texture in fillets. On the other hand, the results showed that it is necessary to close the pots, but the type did not have a significant effect. Supercooling before packing had a significant effect on release. Fish that was cooled in the traditional way and packed in a foam plastic box with ice had significantly more release compared to when it was super-cooled and packed in a pot or foam plastic box without ice. The results show that there is no significant difference between foam boxes and pots of different depths compared to the quality variables examined in this project. They indicate that the transport of supercooled rainbow trout in pots is a viable option in terms of the stability of the raw material and the quality of the product.

The overall aim of the study was to explore the effects of different packaging solutions on the quality of fresh rainbow trout. Different packaging methods included expanded polystyrene boxes (EPS), insulated food containers of 29 to 60 cm depth with various combination of covers. Each container was split up into two groups, top- and bottom layer. Both fish chilled on ice and superchilled fish were considered. Microbial growth and sensory characteristics (fillet gaping, softness and elasticity) were used to evaluate the quality of the rainbow trout fillets after 8 and 13 days of storage at around -1 ° C. The different packaging solutions had no effects on the microbial quality of the fish. Moreover, no listeria activity was detected. Sensory evaluation showed minor differences between containers of different depths and / or EPS boxes, as well as between top and bottom layers. However, the presence of cover proved to be of great importance, but the type of cover turned out to be not relevant. The effects of superchilling before packaging on fillet gaping was evident in present study since fish packed in EPS box with ice resulted in more gaping than superchilled fish packed in EPS boxes and / or containers without ice.

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Reports

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

Published:

01/09/2018

Authors:

Rúnar Ingi Tryggvason, Magnea Karlsdóttir, Björn Margeirsson, Aðalheiður Ólafsdóttir, Sigurjón Arason

Supported by:

AVS R&D Fund (R 17 016-17), Technology Development Fund (164698-1061), The Icelandic Student Innovation Fund (185693- 0091)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

The effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

The aim of the project was to compare the quality of farmed salmon, which was frozen and supercooled, and stored in different packaging solutions. Different insulated pots (32, 42 and 60 cm deep) and EPS boxes were used to transport and store the farmed salmon. Quality was examined after 4, 10 and 14 days of storage in supercooled conditions, where water loss, texture, boiling efficiency and sensory evaluation factors were assessed. Water loss on supercooled salmon was significantly more in deeper packaging compared to shallower packaging after 10 to 14 days of storage at -1 ° C. Frozen salmon stored in EPS lost less water than supercooled salmon in EPS, probably due to inaccurate temperature control during supercooling. Sensory evaluation, texture measurements and boiling efficiency showed little difference between salmon stored in different depths of packaging. Icebergs were more visible in frozen salmon stored in deep pots compared to EPS boxes. Discharge was more visible in frozen salmon compared to super-chilled salmon. The results do not exclude the use of deep tanks for the transport and storage of fresh salmon, but do not specify the maximum size of packaging. The size and volume utilization of packaging affects water loss and transport costs. Supercooling can have many benefits for manufacturers and consumers, but it is necessary to have good control of the supercooling to ensure its effectiveness.

The aim of the study was to compare quality differences of farmed Atlantic salmon, both iced and superchilled, that was stored in different sized packaging solutions. Different sized insulated containers (32, 42 and 60 cm deep) as well as EPS boxes were used to transport and store the fish. The quality was evaluated after 4, 10 and 14 days of storage, where drip loss, texture, cooking yield and sensory evaluation were performed. Increased container depth significantly increased the drip loss of superchilled salmon during 10 to 14 days storage at -1 ° C. Iced storage of salmon in EPS resulted in less drip loss compared to superchilled salmon stored in EPS, most likely due to uncontrolled superchilling conditions. Sensory evaluation, texture analysis and cooking yield did not reveal any major differences between salmon stored in containers of different depths. In case of iced salmon, pressure marks were more prominent with increased depth of containers. Gap was more noticeable in iced salmon compared to superchilled salmon. The results did not rule out the use of large insulated containers, but they do not specify the maximum recommended depth of containers intended for salmon packaging. The size and volume of packaging containers affect drip loss as well as transportation costs. Superchilling of fresh foods can have many benefits for producers and consumers but a controlled and optimized superchilling process is needed to ensure its effectiveness.

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Reports

New technology to increase the value of catfish catches

Published:

01/07/2018

Authors:

Gunnar Þórðarson, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund (R 025-11), Rannís

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

New technology to increase the value of catfish catches

The purpose of the project was to adapt processing to supercooled raw materials, to ensure the homogeneity of raw materials with the aim of improving product quality, increasing utilization and minimizing fillet defects. In the project, a new type of skinning machine was developed and then tested under real conditions. Comparison of supercooled and traditional (frozen) ingredients. Supercooled raw material is stiffer than conventional, and the same can be said for fillets cooled after filleting to ensure packing in fresh packages at low temperatures, preferably below 0 ° C. Traditional skinning machines have not been able to handle such raw material, but the new machine has already been put into use and is proving successful. A comparative experiment was carried out between super-chilled haddock that was six days old and traditional raw material from the same catch. Subsequently, a comparative study was conducted on cod, made from super-chilled and conventional raw materials. Utilization, fillet quality and defects were compared, as well as product division after cutting into fillet pieces, as well as temperature processes during processing in both groups. The results were very good for supercooled raw materials, both in terms of quality, utilization and temperature of products.

The purpose of the project was to customize processing of sub-chilled raw materials to ensure uniformity of raw materials with the aim of improving product quality, increasing utilization and minimizing fillet defects. A new skinning machine for demersal fish was designed and tested in this project, especially to work with sub-chilled raw material. Sub-chilled raw material is more rigid than traditional raw material and can withstand more handling and give better quality of the finished product. Sub-chilled raw material also provides lower product temperature in packed fresh fish production, at 0 ° C or even below it. Traditional skinning machines have not been able to handle sub-chilled fillets. A comparative experiment with six-day old haddock where sub-chilled raw material were compared with traditional one, from same catch, were processed. Built on that outcome a follow-up, a comparative study of cod was processed with sub-chilled and traditional raw material. In both experiments a comparison of yield, fillets quality, fillets defects and temperature throughout the production into final packaging were recorded. The results were excellent in favor of sub-chilled raw material, both in terms of quality, yield and temperature of products.

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Reports

Coastal fisheriers in the N-Atlantic / Kystfiskeri

Published:

29/06/2018

Authors:

Jónas R. Viðarsson

Supported by:

NORA, Nordic Council of Ministers (AG-Fisk) and CCFI

Contact

Jónas Rúnar Viðarsson

Sviðsstjóri rannsókna

jonas@matis.is

Coastal fisheriers in the N-Atlantic / Kystfiskeri

Coastal fisheries play a vital role in the marine sector of the Nordic countries and often serve as the backbone of the economy of smaller coastal communities. The coastal fleets usually have a big presence in smaller, more remote fishing villages, supplying local processing companies with raw material. The coastal sector is therefore highly important for regional development, as it represents a significant part of total landings and offers employment for a large number of fishermen, processors and other supporting industries. Despite its importance, the Nordic coastal fleet has been struggling for survival for the last decades. This is why a team of stakeholders in the Nordic coastal sector came together in 2012 to facilitate networking within this important sector. With support from NORA, the Nordic Council of Ministers (AG-fisk) and the Canadian Center for Fisheries Innovation (CCFI) they organized conferences and workshops with the aim of exploring opportunities for cooperation and knowledge transfer. This led to various collaborative initiatives and has resulted in the publication of reports on the Nordic coastal sector (s), development of a mobile app to indicate to coastal fishermen how much ice is needed to properly chill and store their catches, publication of brochures in most of the Nordic languages on good on-board handling, publication of a video on the Nordic coastal sector and on-board handling, participation in various workshops and conferences relevant to Nordic coastal fisheries; as well as setting up and maintaining a web page www.coastalfisheries.net where project outcomes and other relevant material is made accessible. This report marks the end of the project and constitutes as the final report to NORA, which was one of the funding bodies supporting the project. The project was primarily intended to facilitate networking and knowledge transfer among stakeholders in the Nordic coastal sector and it is the conclusion of the project partners that the initiative has successfully met those expectations.

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