CN111280397A - 一种低膻发酵羊肉脯的制作方法 - Google Patents
一种低膻发酵羊肉脯的制作方法 Download PDFInfo
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Abstract
本发明公开了一种低膻发酵羊肉脯的制作方法,以羊肉为原料,包括以下步骤:将羊肉清洗后冷冻、切片、腌制;制备由植物乳杆菌、戊糖片球菌、肉葡萄球菌组成的复合菌发酵剂,将复合菌发酵剂加入至腌制后羊肉片中,再加入葡萄糖作为碳源,发酵;发酵后羊肉片进行干燥和烤制,得低膻发酵羊肉脯。采用本发明方法制作的羊肉脯膻味低,营养价值高、口感酥脆,风味浓郁,食用方便,适用于各类人群食用。
Description
技术领域
本发明属于食品加工领域,具体涉及一种低膻发酵羊肉脯的制作方法。
背景技术
羊肉是一种高蛋白、氨基酸总类丰富、低脂肪、低胆固醇且易于消化吸收的肉类。羊肉具有抗氧化、抗癌、抗疲劳、抑制脂肪积累、降低心血管病发病率等多种保健作用,是集营养、保健、抗癌于一体的特色肉食品,历来被当作冬季进补的重要食品之一,因此深受人们喜爱,市场对羊肉的需求量越来越大。由于羊肉所具有的特殊的膻味在一定程度上影响了羊肉的品质,降低人们对羊肉的可接受度,限制了羊肉的消费和开发。研究表明,4-甲基辛酸、4-甲基壬酸和4-乙基辛酸等支链脂肪酸是引起羊肉膻味的主要物质。
历来,肉脯作为传统的休闲肉制品深受消费者喜欢。传统工艺制作过程中会经过较长时间的烘干过程,为了达到较好的保藏效果,水分含量需要达到20%以下。在该水分含量情况下,肉脯口感较硬,咀嚼性较差。传统肉脯风味和色泽的形成主要靠美拉德反应,导致其风味单一,色泽不稳定。长期以来,市面上肉脯产品多以猪肉脯、牛肉脯为主,种类单一。因此开发一种口感好,营养价值高,色泽红润稳定,香味浓郁,适合更多消费者需要的新型肉脯产品具有重要的意义。
发酵肉制品在生产过程中,因发酵微生物和自身内源酶的协同作用,会发生一系列复杂的生化变化。这些变化包括:发酵会降低肉的pH,抑制杂菌生长;肌原纤维蛋白和肌浆蛋白的降解,可改善产品质构;脂肪和蛋白质分解成游离脂肪酸和游离氨基酸等小分子物质,改变营养组成,提高消化吸收率,促进风味的形成。利用微生物发酵是一种有效降低羊肉膻味,改善风味和质构的方法,但国内外对发酵羊肉的研究多集中于发酵剂筛选及重组技术等方面的研究,而对其他羊肉发酵制品的研究较少,发酵技术应用于羊肉脯的加工研究基本没有报道。
目前已有的针对羊肉的微生物发酵剂一般是单一乳酸菌或多种乳酸菌复合组合,如植物乳杆菌、米酒乳杆菌、戊糖片球菌,葡萄球菌用于羊肉的发酵较少,肉葡萄球菌还未见报道于羊肉发酵。较多的是以植物乳杆菌和戊糖片球菌作为复合发酵剂,比例为1:1或1:2,以106~108CFU复合菌/g羊肉的接种比例加入到羊肉中,35~37℃发酵60~72h,相对湿度控制在95%~98%,再于13~14℃下发酵48~96h。但上述工艺不满足低膻发酵羊肉脯的制备要求。
发明内容
本发明要解决的技术问题是提供一种低膻发酵羊肉脯的制作方法。
为了解决上述技术问题,本发明提供一种低膻发酵羊肉脯的制作方法,以羊肉为原料,包括干燥和烤制;具体包括以下步骤:
1)、原料进行清洗预处理,得预处理后羊肉;
2)、冷冻:
将预处理后羊肉于-20~-10℃中冷冻24~48h,得冷冻羊肉;
3)、切片:
将冷冻羊肉切片后室温解冻,得羊肉片;
4)、腌制:
在100份羊肉片中加入调料进行腌制,得腌制后羊肉片;
所述调料由白砂糖8~15份,盐1~4份,味精0.1~0.3份,胡椒粉0.1~0.2份,酱油1~3份,料酒1~3份,五香粉0.1-0.3份组成;
5)、复合菌发酵剂的制备:
复合菌发酵剂中,复合菌由植物乳杆菌、戊糖片球菌、肉葡萄球菌组成;植物乳杆菌:戊糖片球菌:肉葡萄球菌的菌落量=1~2:1~3:1~3;
6)、接菌发酵:
按107~108CFU复合菌/g羊肉片的接种比例,将复合菌发酵剂加入至腌制后羊肉片中,再加入占羊肉片重量1~2%的葡萄糖作为碳源,均匀混合后,于20~28℃、85~95%相对湿度的条件下发酵24~36h;得发酵后羊肉片;
7)、发酵后羊肉片进行干燥和烤制,得低膻发酵羊肉脯。
作为本发明的低膻发酵羊肉脯的制作方法的改进,步骤3)为:冷冻羊肉沿肌肉纤维方向切成3~6mm厚的薄片,再室温解冻。
作为本发明的低膻发酵羊肉脯的制作方法的进一步改进,步骤1)为:选用新鲜羊的后腿肉,去除羊肉中血块、可见脂肪、筋腱和结缔组织,于4~10℃水中清洗后沥干。
作为本发明的低膻发酵羊肉脯的制作方法的进一步改进,步骤4)中:腌制温度为0~4℃,时间为6~12h。
作为本发明的低膻发酵羊肉脯的制作方法的进一步改进,步骤7)中:
干燥温度为55~70℃,干燥时间为4~6h;
烤制温度为180~210℃,烤制时间为4~6min。
作为本发明的低膻发酵羊肉脯的制作方法的进一步改进,步骤7)中的干燥为:发酵后羊肉片平摊在筛网上(让肉片之间相互紧挨,尽量不留空隙,只能单层平铺,不能上下叠铺);干燥期间每隔半个小时翻身一次,以防止肉片粘连,从而保证受热均匀。
在本发明的步骤5)中:植物乳杆菌、戊糖片球菌和肉葡萄球菌先分别按照以下常规方式进行操作:活化后,按1~3%接种量,37℃培养到对数生长期(培养时间为18~24h)。将增殖培养液离心(离心分离的温度为0~4℃,转速为5000~7000r/min,时间10~15min),倒掉上清液,菌体沉淀用等量无菌生理盐水(0.85%)悬浮,最后按照本发明设定的比例复配得到复合菌发酵剂。
植物乳杆菌例如可选用广东省微生物菌种保藏中心的GIM1.191的植物乳杆菌;所用培养基为MRS培养基。
戊糖片球菌例如可选用广东省微生物菌种保藏中心的GIM1.925的戊糖片球菌;所用培养基为MRS培养基。
肉葡萄球菌例如可选用广东省微生物菌种保藏中心的GIMT1.955的肉葡萄球菌;所用培养基为NB培养基。
本发明中,对烤制所得的低膻发酵羊肉脯按照常规方式进行室温冷却、压平、切片、真空包装。
综上所述,本发明提供一种低膻发酵羊肉脯的制作方法,以羊肉为原料,经清洗预处理、冷冻、切片、腌制、接菌、发酵、摊筛、干燥、烤制、包装的步骤得到低膻发酵羊肉脯,接菌步骤中所采用的菌种是植物乳杆菌、戊糖片球菌和肉葡萄球菌经菌种活化、扩大培养、制备出的复配菌种发酵剂。采用本发明方法制作的羊肉脯膻味低,营养价值高、口感酥脆,风味浓郁,食用方便,适用于各类人群食用。
本发明具有如下技术优势:
(1)在多菌种发酵过程中产生的乳酸降低肉脯的pH值,抑制了有害微生物的生长,从而延长了产品的贮藏期。
(2)由于包含植物乳杆菌、戊糖片球菌和肉葡萄球菌的多菌种的发酵作用,肉脯中蛋白质、脂肪等大分子物质被降解成小分子物质,更利于消化吸收,改善了产品的嫩度和质构,并赋予了肉脯特殊的风味,适用于不同年龄阶段的人群。
(3)乳酸菌和肉葡萄球菌对肉脯的发酵作用,能在不加亚硝酸盐和色素的情况下,使羊肉脯产生人们喜爱的红色色泽,而且色泽稳定,提高产品的安全性。
(4)在多菌种发酵过程中,释放的脂酶及蛋白酶类对羊肉的支链脂肪酸产生作用,能显著减少羊肉脯中膻味脂肪酸的含量,达到消除或减轻膻味的目的。
(5)相对于目前现有的羊肉发酵工艺,本发明设定的发酵温度较低,有利于在发酵前期抑制杂菌生长,保证产品的安全性;本发明发酵时间较目前的发酵工艺短,有利于避免长时间发酵乳酸菌产酸过多带来的产品酸度大、口感涩等问题,但仍然能保证产品的pH能抑制杂菌生长。
(6)成品采用真空包装形式,阻透性好,隔绝氧气,抑制产品氧化,可长期保存。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细说明。
图1是对照组(对比例1)以及三个实施例的色泽对比图。
图2是对照组(对比例1)以及三个实施例的菌落总数对比图。
图3是对照组(对比例1)以及三个实施例的剪切力对比图。
图4是对照组(对比例1)以及三个实施例的膻味脂肪酸含量对比图。
图5是对照组(对比例1)和实施例1的微观结构对比图。
具体实施方式
下面结合具体实施例对本发明作进一步描述,以下列举的仅是本发明的具体实施例,但本发明的保护范围并不仅限于此:
发酵羊肉脯制作工艺流程:原料选择→清洗预处理→冷冻→切片→腌制→发酵剂制备→发酵→摊筛→烘干→烤制→整型切割→真空包装。
实施例1、一种低膻发酵羊肉脯的制作方法,依次进行以下步骤:
(1)原料清洗、预处理:将新鲜羊的后腿肉,去除羊肉中血块、可见脂肪、筋腱和结缔组织,4~10℃水中清洗后沥干(至不再滴水为止)。
(2)冷冻:将羊肉于-20℃中冷冻24h,得冷冻羊肉。
(3)切片:将冷冻羊肉沿肌肉纤维方向切成5mm厚的薄片,室温解冻(即,羊肉片的表面温度同室温),得羊肉片。
(4)腌制:称取羊肉片1000g,按照总肉量100份加入如下配料:白砂糖10份,盐2份,味精0.2份,胡椒粉粉0.1份,酱油3份,料酒2份,五香粉0.15份,之后于4℃腌制8h,得腌制后羊肉片;
上述份为重量份。
(5)发酵剂制备:
植物乳杆菌、戊糖片球菌和肉葡萄球菌先分别进行如下操作:活化后,按2%接种量,37℃培养18h。将增殖培养液离心(4℃,6000r/min,10min),倒掉上清液,菌体沉淀用等量无菌生理盐水(0.85%)悬浮;然后按照植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:1比例复配,得到复合发酵剂。
(6)接菌发酵:按3×107CFU/g的接种比例将复合发酵剂加入腌制后羊肉片中,加入2份(重量份)葡萄糖作为碳源,25℃发酵24h,湿度(相对湿度)控制90%,得发酵后羊肉片。
(7)干燥:发酵后羊肉片摊在筛网上,让肉片之间相互紧挨,尽量不留空隙(只能单层平铺,不能上下叠铺);调节温度65℃,对肉片进行干燥处理5h,干燥期间每隔半个小时翻一次,防止肉片粘连,保证受热均匀;
(8)烤制:将干燥所得的肉脯于200℃烤制4min,之后室温冷却、压平、切片、真空包装。
所得的低膻发酵羊肉脯根据形态、色泽、风味、口感进行感官评价。感官评价标准,如表1所述。
表1、感官评价标准
上述设定的评分标准中膻味所占比重较大;因此所得结果更能体现产品的风味。
实施例1所得的羊肉脯样品提供给经过专门培训的10个专业人士品尝和判定,并对结果进行打分,去除一个最高分和去除一个最低分后,获得相应的平均分,结果如表2所示。
表2、实施例1感官评分表
实施例1的感官评分为8.20,由此可知,本发明方法制备的低膻发酵羊肉脯品质、滋味较好。
实施例2、一种低膻发酵羊肉脯的制作方法,依次进行以下步骤:
(1)原料清洗、预处理:将新鲜羊的后腿肉,去除羊肉中血块、可见脂肪、筋腱和结缔组织,4-10℃水中清洗后沥干。
(2)冷冻:将羊肉于-10℃中冷冻36h,得冷冻羊肉。
(3)切片:将冷冻羊肉沿肌肉纤维方向切成5mm厚的薄片,室温解冻,得羊肉片。
(4)腌制:称取羊肉片1000g,按照总肉量100份加入如下配料:白砂糖15份,盐1份,味精0.15份,胡椒粉粉0.15份,酱油2份,料酒2份,五香粉0.1份,之后于4℃腌制10h;得腌制后羊肉片。
(5)发酵剂制备:
植物乳杆菌、戊糖片球菌和肉葡萄球菌先分别进行如下操作:活化后,按2.5%接种量,37℃培养18h。将增殖培养液离心(4℃,5000r/min,12min),倒掉上清液,菌体沉淀用等量无菌生理盐水(0.85%)悬浮,按照植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:2:3比例复配,得到复合发酵剂。
(6)接菌发酵:按3×107CFU/g的接种比例将复合发酵剂加入腌制后羊肉片中,加入1.5份葡萄糖作为碳源,20℃发酵30h,湿度控制90%,得发酵后羊肉片。
(7)干燥:发酵后羊肉片摊在筛网上,让肉片之间相互紧挨,尽量不留空隙。调节温度60℃,对肉片进行干燥处理5.5h,干燥期间每隔半个小时翻一次,防止肉片粘连,保证受热均匀;
(8)烤制:将肉脯在190℃进行烤制5min,之后室温冷却、压平、切片、真空包装。
实施例2所得的羊肉脯样品按照实施例1所述方法进行评分,结果如表3所示。
表3、实施例2感官评分表
实施例2的感官评分为8.30。由此可知,本发明方法制备的低膻发酵羊肉脯膻味较低,形态及色泽较好。
实施例3、一种低膻发酵羊肉脯的制作方法,依次进行以下步骤:
(1)原料清洗、预处理:将新鲜羊的后腿肉,去除羊肉中血块、可见脂肪、筋腱和结缔组织,4-10℃水中清洗后沥干。
(2)冷冻:将羊肉于-15℃中冷冻36h,得冷冻羊肉。
(3)切片:将羊肉沿肌肉纤维方向切成5mm厚的薄片,室温解冻,得羊肉片。
(4)腌制:称取羊肉片1000g,按照总肉量100份加入如下配料:白砂糖12份,盐2份,味精0.3份,胡椒粉粉0.1份,酱油3份,料酒1份,五香粉0.2份,之后于2℃腌制12h;得腌制后羊肉片。
(5)发酵剂制备:植物乳杆菌、戊糖片球菌和肉葡萄球菌先分别进行如下操作:活化后,按1.5%接种量,37℃培养20h。将增殖培养液离心(4℃,6500r/min,115min),倒掉上清液,菌体沉淀用等量无菌生理盐水(0.85%)悬浮,按照植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3比例复配得到复合发酵剂。
(6)接菌发酵:按3×107CFU/g的接种比例将复合发酵剂加入腌制后羊肉片中,加入1份葡萄糖作为碳源,26℃发酵30h,湿度控制90%,得发酵后羊肉片。
(7)干燥:发酵后羊肉片摊在筛网上,让肉片之间相互紧挨,尽量不留空隙。调节温度55℃,对肉片进行干燥处理6h,干燥期间每隔半个小时翻一次,防止肉片粘连,保证受热均匀;
(8)烤制:将干燥所得的肉脯于180℃进行烤制6min,之后室温冷却、压平、切片、真空包装。
实施例3所得的羊肉脯样品按照实施例1所述方法进行评分,结果如表4所示。
表4、实施例3感官评分表
实施例3的感官评分为8.52。由此可知,本发明方法制备的低膻发酵羊肉脯基本无膻味,形态、口感和色泽较好。
对比例1、相对于实施例3而言,作如下改变:
取消实施例3的步骤(5)、步骤(6),即,将步骤(4)所得的腌制后羊肉片直接进行后续的干燥和烤制;其余等同于实施例3。
所得结果如表5所示。
表5、对比例1感官评分表
对比例1的感官评分为6.58。相比于实施例3,对比例1中的羊肉脯采用传统工艺,未经发酵制作而成,由传统工艺制作的羊肉脯膻味较重,形态、口感和色泽均不如实施例3。因此本发明方法制作的羊肉脯膻味低,口感酥脆,风味浓郁,食用更方便。
将上述实施例1~实施例3、对比例1(对照组)分别进行如下的实验:
实验1、利用色差仪,以标准白板调零后测定新鲜羊肉脯:每组样品平行测定5次,所得结果如图1所述。
实验2、菌落总数按照参照GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》中的方法进行测定。所得结果如图2所述。
实验3、剪切力测定采用质构分析仪测定:将新鲜制备所得的羊肉脯剪成2×1cm的规格,选用HDP/BS刀头,测前速度为1mm/s,测试速度为2mm/s,测后速度为10mm/s;剪切率为90%,感应力为l0g。每组样品平行测定五次。所得结果如图3所述。
实验4、膻味脂肪酸测定:
取10g羊肉脯作为样品,加入100mL三氯甲烷一甲醇(体积比2:1)溶液,在55℃提取30min,过滤。滤液经旋转蒸发除去有机试剂。所得粗脂肪中加入2mol/L的NaOH溶液10ml,混匀密封,80℃下反应2h。冷却至室温,加入10ml 2mol/L H2SO4至溶液呈酸性,将上述溶液完全转移至圆底烧瓶,加入沸石。萃取瓶中加入50ml正己烷,装入同时蒸馏萃取装置。圆底烧瓶和萃取瓶分别用恒温电热套加热,使之充分沸腾,蒸馏萃取2h。萃取液冷却至室温,加入无水Na2SO4干燥除水,旋转蒸发浓缩至1ml左右,用正己烷定容至2ml,然后甲酯化。甲酯化:吸取萃取液2.0ml于锥形瓶中,加入2%氢氧化钠-甲醇溶液5mL摇匀,安装冷凝回流装置,80℃水浴下回流20min。再移取0.5mol/L硫酸—甲醇溶液10mL从冷凝管上端加入,80℃水浴下回流15min,最后加入5mL正己烷回流2min。取出后冷却至室温,加入10mL超纯水,涡旋振荡仪上振摇5min,静置层后取上清液过0.22μm有机滤膜,转入进样瓶中,用于GC/MS分析。所得结果如图4所述。
实验5、微观结构。
将肉脯切成0.5cm×l.0cm×0.5cm的形状,在2.5%戊二醛溶液中4℃固定24h,然后用0.1M,pH7.0的磷酸盐缓冲液清洗3次,每次15min;然后于1%锇酸中固定2小时,然后用0.1M,pH7.0的磷酸盐缓冲液清洗3次,每次15min;清洗完后用梯度浓度(30%,50%,70%,80%,90%,95%)的乙醇溶液进行脱水处理,每种浓度处理25min,再用100%乙醇处理一次,20min。脱水完之后用临界点干燥仪进行干燥。将样品放于扫描电镜专用样品套件上真空喷金镀膜,放入扫描电子显微镜中进行观察。所得结果如图5所述。
对比例2-1、将复合发酵剂由“植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3”改成“植物乳杆菌:肉葡萄球菌=1.25:3.75”,其余等同于实施例3。
对比例2-2、将复合发酵剂由“植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3”改成“戊糖片球菌:肉葡萄球菌=1.25:3.75”,其余等同于实施例3。
对比例2-3、将复合发酵剂由“植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3”改成“植植物乳杆菌:戊糖片球菌=2.5:2.5”,其余等同于实施例3。
对比例2-4、将复合发酵剂由“植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3”改成“植物乳杆菌:戊糖片球菌:肉葡萄球菌=2:2:1”,其余等同于实施例3。
对比例2-5、将复合发酵剂由“植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3”改成“植物乳杆菌:戊糖片球菌:肉葡萄球菌=3:1:1”,其余等同于实施例3。
对比例2-6、将复合发酵剂由“植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3”改成“植物乳杆菌:戊糖片球菌:肉葡萄球菌=3:1.5:0.5,其余等同于实施例3。
所得评分结果如表6所示。
表6、对比例2系列的感官评分表
对比例3、相对于实施例3而言,作如下改变:
步骤(5)中将复合发酵剂由“植物乳杆菌:戊糖片球菌:肉葡萄球菌=1:1:3”改成“植植物乳杆菌:戊糖片球菌=1:1”;
步骤(6)改为,以108CFU复合菌/g羊肉的接种比例加入到腌制后羊肉片中,先于37℃发酵60h,再于13℃发酵72h,相对湿度控制98%,其余等同于实施例3。
所得结果如表7所示。
表7、对比例3感官评分表
最后,还需要注意的是,以上列举的仅是本发明的若干个具体实施例。显然,本发明不限于以上实施例,还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形,均应认为是本发明的保护范围。
Claims (7)
1.低膻发酵羊肉脯的制作方法,以羊肉为原料,包括干燥和烤制;其特征是包括以下步骤:
1)、原料进行清洗预处理,得预处理后羊肉;
2)、冷冻:
将预处理后羊肉于-20~-10℃中冷冻24~48h,得冷冻羊肉;
3)、切片:
将冷冻羊肉切片后室温解冻,得羊肉片;
4)、腌制:
在100份羊肉片中加入调料进行腌制,得腌制后羊肉片;
所述调料由白砂糖8~15份,盐1~4份,味精0.1~0.3份,胡椒粉0.1~0.2份,酱油1~3份,料酒1~3份,五香粉0.1-0.3份组成;
5)、复合菌发酵剂的制备:
复合菌发酵剂中,复合菌由植物乳杆菌、戊糖片球菌、肉葡萄球菌组成;植物乳杆菌:戊糖片球菌:肉葡萄球菌的菌落量=1~2:1~3:1~3;
6)、接菌发酵:
按107~108CFU复合菌/g羊肉片的接种比例,将复合菌发酵剂加入至腌制后羊肉片中,再加入占羊肉片重量1~2%的葡萄糖作为碳源,均匀混合后,于20~28℃、85~95%相对湿度的条件下发酵24~36h;得发酵后羊肉片;
7)、发酵后羊肉片进行干燥和烤制,得低膻发酵羊肉脯。
2.根据权利要求1所述的低膻发酵羊肉脯的制作方法,其特征是所述步骤3)为:冷冻羊肉沿肌肉纤维方向切成3~6mm厚的薄片,再室温解冻。
3.根据权利要求2所述的低膻发酵羊肉脯的制作方法,其特征是所述步骤1)为:选用新鲜羊的后腿肉,去除羊肉中血块、可见脂肪、筋腱和结缔组织,于4~10℃水中清洗后沥干。
4.根据权利要求3所述的低膻发酵羊肉脯的制作方法,其特征是所述步骤4)中:腌制温度为0~4℃,时间为6~12h。
5.根据权利要求1~4任一所述的低膻发酵羊肉脯的制作方法,其特征是所述步骤7)中:
干燥温度为55~70℃,干燥时间为4~6h;
烤制温度为180~210℃,烤制时间为4~6min。
6.根据权利要求5所述的低膻发酵羊肉脯的制作方法,其特征是:
所述步骤7)中的干燥为:发酵后羊肉片平摊在筛网上;干燥期间每隔半个小时翻身一次,以防止肉片粘连,从而保证受热均匀。
7.根据权利要求1~6任一所述的低膻发酵羊肉脯的制作方法,其特征是:
植物乳杆菌:戊糖片球菌:肉葡萄球菌的菌落量=1:1:3。
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