scholarly journals Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid

2019 ◽  
Vol 49 (2) ◽  
pp. 320-329 ◽  
Author(s):  
Александр Табаторович ◽  
Alexander Tabatorovich ◽  
Ирина Резниченко ◽  
Irina Reznichenko
Keyword(s):  
Succinic Acid ◽  
Daily Intake ◽  
Diet Therapy ◽  
Water Soluble ◽  
Raw Material ◽  
Gas Liquid Chromatography ◽  
Average Value ◽  
Plastic Strength ◽  
Confectionery Products ◽  
Physiologically Active Substances

Complex diet therapy for type II diabetes involves confectionery products based on fructose, sugar substitutes, and/or intensive sweeteners. The formulation of diabetic jelly marmalade ‘Karkade’ does not contain sugar or molasses. Sweetness was provided by the combination of sorbitol (E420) and glycosyl stevioside ‘Crystal’. Their sweetness to sucrose ratio was 0.6 and 150, respectively. Polydextrose was used as a filler. Polydextrose is a low-calorie prebiotic (1 kcal/g) and a water-soluble dietary fiber with a neutral taste. Water infusion of dry bracts of hibiscus (Hibiscus Sabdariffa L.), or Karkade, gave the marmalade its color and physiologically active substances. Fortification was provided by succinic acid, which was chosen as an acidity regulator since it increases cell insulin resistance and reduces the risk of diabetic complications. For maximum extraction of anthocyanins, the raw material was infused for 30 minutes at a ratio of 1:10 at 80°C. Citric acid (1.2 g/100 g) was added into the infusion to stabilize the anthocyanins. The research involved standard methods. The method of pH-differential spectrophotometry was used to determine the level of anthocyanins, while the method of gas-liquid chromatography was employed to determine organic acids in the marmalade. The optimal ratio of agar, stevioside, and hibiscus infusion (%) was defined as 16.0:0.4:15.0. No preservative was used. The marmalade contained 380 g/kg of sorbitol and 2 g/kg of succinic acid. The sensory properties of the marmalade corresponded with the State Standard. The marmalade had a slightly astringent sweet and sour taste, a burgundy color, and a jelly-like consistency with no syneresis. The average value of physical and chemical parameters at the time of manufacture was as follows: moisture – 18.7%, total acidity – 12.4 degrees, plastic strength – 22.0 kPa. The average content of micronutrients (mg/100 g) was as follows: anthocyanins – 38.8, potassium – 33.1, calcium – 11.3, magnesium – 5.1, manganese – 0.48, iron – 0.35, zinc – 0.0015, and succinic acid – 214.0. No loss of succinic acid was registered during processing and 3 months of storage. The content of succinic acid in 50 g marmalade was amounted to about 100g, or 50% of the acceptable daily intake. Thus, marmalade 'Karkade' with succinic acid can be considered a functional fortified product for diabetic diet.

The relationship between antioxidant activity and the component composition of milk of black-and-white cows in the winter-stall period

2021 ◽  
Vol 1 (5) ◽  
pp. 86-96
Author(s):  
A. A. Savina ◽  
◽  
O. A. Voronina ◽  
L. P. Ignatieva ◽  
N. V. Bogolyubova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Freezing Point ◽  
Somatic Cells ◽  
Component Composition ◽  
Water Soluble ◽  
Raw Material ◽  
Black And White ◽  
Average Value ◽  
Milk Samples ◽  
Amperometric Method

The aim of the work was to study the component composition of milk of black-and-white cows in the winter-stall period and its main biochemical parameters. In this work, the total amount of water-soluble antioxidants (TAWSA) was assessed by the amperometric method (using "TsvetYauza 01-AA" device) and the average values of the milk component composition for four groups of cows, which were formed by the number of somatic cells (NSC) found in their milk. Milk of mastitis cows causes food poisoning that is why 1 groups were formed according to the NSC values: 200) less than 2 thousand units/ml, 200) from 499 to 3 thousand units/ml, 500) from 999 to 4 thousand units/ml and 1000) more than XNUMX thousand units/ml for milk samples of black-and-white cows of the Moscow region, which was used as raw material. The TAWSA values for 33 milk samples from cows in group 1 ranged from 6,80 to 27,91 mg/g (mean value 15,95±3,70 mg/g). The correlations between TAWSA and the following parameters of milk: mass fraction of fat (MFF) – 0,305; protein mass fraction true (PMF1) and total (PMF2) – 0,197 and 0,210; lactose – 0,156; dry fat-free milk residue (FFMR) – 0,276; total dry matter (TDM) – 0,399; freezing point (FP) – 0,112; pH – 0,114; the number of somatic cells (NSC) – (–0,052) are found. The TAWSA values for 15 milk samples from cows in group 2 ranged from 10,46 to 18,99 mg/g (average value 14,45±3,50 mg/g) are found. The correlations between TAWSA and the following parameters of milk: MFF – 0,332; PMF1 and PMF2 – 0,296 and 0,303; lactose – (–0,308); FFMR – 0,159; TDM – 0,391; FP – 0,226; pH – (–0,211); NSC – 0,193. The TAWSA values for 13 milk samples of cows in group 3 ranged from 10,46 to 18,99 mg/g (average value 16,04±3,60 mg/g) are found. The correlations between TAWSA and the following parameters of milk: MFF – (–0,352); PMF1 and PMF2 – (– 0,411) and (–0,401); lactose – (–0,166); FFMR – (–0,462); TDM – (–0,504); FP – (–0,766); pH – (–0,047); NSC – (–0,698). The TAWSA values for 12 milk samples from cows in group 4 ranged from 5,80 mg/g to 20,30 mg/g (average value 14,58±3,50 mg/g) are found. The correlations between TAWSA and the following parameters of milk: MFF – 0,159; PMF1 and PMF2 – 0,046 and 0,077; lactose – (–0,317); FFMR – (–0,237); TDM – 0,058; FP – (–0,036); pH – (–0,477); NSC – (–0,072) are found. These data obtained are of great importance both in assessing the physiological-biochemical status and the state of the antioxidant defense system of the cows' organism.

Effect of Carbohydrate Substrate from Starch-Containing Raw Materials on the Composition of Glucans in the Micromycete Aspergillus niger VKPM F-171 Biomass

2020 ◽  
Vol 36 (5) ◽  
pp. 41-53
Author(s):  
B.S. Manzhieva ◽  
A.A. Printseva ◽  
T.V. Vybornova ◽  
A.S. Miroshnik ◽  
I.V. Kruchina-Bogdanov ◽  
...  
Keyword(s):  
Microbial Biomass ◽  
Corn Starch ◽  
Raw Materials ◽  
Fold Increase ◽  
Water Soluble ◽  
Raw Material ◽  
Soluble Carbohydrates ◽  
Gas Liquid Chromatography ◽  
Whole Grain ◽  
Whole Grain Flour

The conditions for biocatalytic cleavage of corn starch and rye whole grain flour for the subsequent cultivation of the Asperillus niger strain VKPM F-171 are described. As a result of this procedure, the amount of water-soluble carbohydrates in the substrates increased by 5-6 times in comparison with the initial raw material, and the content of glucan p-form in the hydrolysate of rye whole grain flour grew by 2-3 times. The content of glucans in the biomass by the end of the cultivation of A. niger VKPM F-171 on corn starch hydrolysate was 28±2% of dry matter, while the proportion of glucans after fermentation on the rye whole grain flour hydrolysate was 21±1%, 96-97% of which were β-glucans. The hydrolysis with Trichoderma longibrachiatum β-glucanase and Trichoderma reesei xylanase resulted in a 1.1-1.2-fold increase in the proportion of soluble carbohydrates in microbial biomass. It was found via gas-liquid chromatography that the structural units of carbohydrates in microbial biomass are represented by glucose and its 2- and 6-deoxy derivatives, fructose, fucose, galactose, mannose, xylose, and, to the greatest extent, by the reserve saccharide sedoheptulose. It was established that β-glucans are products of hydrolysis of the chitin-glucan complex and glycopeptides. The molecular weight of the obtained microbial glucan-containing biopolymers ranges from 0.5 to 50 kDa. It was shown that the content of β-glucans in microbial biomass allows the latter to be considered as an alternative to plant sources. biosynthesis, Asperillus niger, biocatalysis, starch-containing raw materials, glucans

scholarly journals Amaranth bran powder is a promising raw material for the confectionery industry

2021 ◽  
Vol 262 ◽  
pp. 01005
Author(s):  
Svetlana Khasanova ◽  
Zinaida Skobelskaya
Keyword(s):  
Moisture Absorption ◽  
New Technology ◽  
Waste Product ◽  
Dry Weight ◽  
Water Soluble ◽  
Raw Material ◽  
Relative Air Humidity ◽  
Confectionery Products ◽  
Human Need ◽  
Selection Of

The research is devoted to the creation of a new raw material - a product of processing amaranth seeds of the species Amaranthus L. (variety “Krepysh”, selection of FNTSO). Developed amaranth bran powder, which is a waste product in the production of oil from seeds. The bran contains 19.6% proteins, including water-soluble ones; 17.9% dietary fiber; 46.9% highly dextrinated starch; 1.01% of macro- and microelements, including deficient selenium. The selenium content in the studied batches of amaranth bran is 0.053 mg% per 100 g of dry weight, which allows us to meet the average daily human need for selenium by 70%. The new technology includes infrared processing, bran cooling and fine grinding. Infrared processing allows targeted action on protein and carbohydrate complexes, increasing the biological value of amaranth bran powder, imparting increased moisture absorption properties to the product, and maintaining high quality indicators. Amaranth bran powder was stored at a temperature of 18 ± 2⁰С, relative air humidity 75 ± 1⁰С, in the presence of photocatalytic air purifiers “Tiokraft M-400”. A new product - amaranth bran powder is recommended for use in the production of sugar and flour confectionery products

scholarly journals CHEMICAL STUDY OF LAVANDULA FERTILIZER

2020 ◽  
Vol 2 (440) ◽  
pp. 39-46
Author(s):  
A.B. Tashimbetova ◽  
A.K. Umbetova ◽  
Z.B. Halmenova ◽  
Y.S. Ikhsanov ◽  
M.I. Choudhary ◽  
...  
Keyword(s):  
Essential Oil ◽  
Skin Diseases ◽  
Raw Materials ◽  
Chemical Study ◽  
Water Soluble ◽  
Biologically Active ◽  
Raw Material ◽  
Gas Liquid Chromatography ◽  
Computer Data ◽  
Active Complex

Genus Lavandula – specially grown as an aromatic and medicinal plant. In inflorescences, the content of essential oil is from 0.8 % to 2.6 %, in leaves up to 0.3 %. The main components of the essential oil are linalool (10-30 %) in the free state and its esters with acetic, butyric, valerianic, caproic acids (30-60 %), as well as geraniol, citral, borneolen, bisabolene, α-pinene and others. Currently, the plant is used as an ornamental, as a spice in cooking, as well as for medicinal purposes. In traditional medicine, flowers, leaves and branches of lavender are used. In Bulgaria, lavender is used as a means of calming the nervous system, relaxing baths and for skin diseases. In Germany, ointments are made from lavender petals. In Austria, lavender leaves are collected before flowering and are used as soothing and anti-inflammatory drugs. In Poland, in combination with a pharmacy chamomile flower, the flowers of a lavender plant are used in the healing of a fresh voice and bronchial disease. In France, an infusion of lavender flowers is used as an urolithic substance. The object of the study is raw materials L.angustifolia of individual collection at the experimental site of the laboratory of medicinal plants of the Institute of Phyto-Introduction and Botany at the Ministry of Science and Education of the Republic of Kazakhstan of Almaty. The technology for producing a biologically active complex from the plant species under study has been developed by varying the nature of the extractant, its ratio with raw materials, time and extraction ratio. The optimal condition for obtaining a biologically active complex from a plant is: extractant – 50 % ethyl alcohol, the ratio of extractant to raw material – 1: 9, the time of double extraction – 72 hours, temperature – 25 ºC. The fractional composition of the aerial mass of L.angustifolia, which is represented by water-soluble and water-insoluble fractions, was studied. The article presents for the first time the data of a qualitative and quantitative analysis of the lipophilic components of the aerial mass of L.angustifolia, determined by gas-liquid chromatography with mass spectrometry (GC / MS). Analyzes were carried out in a laboratory of chemistry of natural coefficients, University of Karachi, Karachi, Pakistan, the structure and quantitative content of 16 compounds were established in the aerial mass of the plant L.angustifolia. The identification of the components was carried out by analogy with the known mass spectra of the samples embedded in the computer data bank and relative retention times. Quantitative determination of the composition of the analyzed mixture was carried out by the method of normalization by peak areas. Keywords: Lavandula (L. angustifolia), GC-MS, extraction, BAS, aerial parts.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

scholarly journals Determination of the melting temperature, heat of fusion, and purity analysis of different samples of zidovudine (AZT) using DSC

2010 ◽  
Vol 46 (1) ◽  
pp. 37-43 ◽  
Author(s):  
Adriano Antunes Souza Araújo ◽  
Marília dos Santos Bezerra ◽  
Sílvia Storpirtis ◽  
Jivaldo do Rosário Matos
Keyword(s):  
The United States ◽  
Raw Material ◽  
Heat Of Fusion ◽  
Average Value ◽  
Purity Analysis ◽  
Temperature Heat ◽  
Chemical Purity ◽  
Dsc Curves ◽  
States Pharmacopeia

The determination of chemical purity, melting range, and variation of enthalpy in the process of characterizing medicines is one of the principal requirements evaluated in quality control of the pharmaceutical industry. In this study, the method of purity determination using DSC was outlined, as well as the application of this technique for the evaluation of commercial samples of zidovudine (AZT) (raw material) supplied by different laboratories. To this end, samples from six different laboratories (A, B, C, D, E, and F) and the standard reference (R) from the United States Pharmacopeia (USP) were analyzed. The DSC curves were obtained in the temperature range of 25 to 200 ºC under the dynamic atmosphere of N2 (50 mL min-1), heating rate of β=2 ºC min-1, using an Al capsule containing approximately 2 mg of sample material. The results demonstrated that the standard reference presented a proportion of 99.83% whereas the AZT samples presented a variation ranging from 97.59 to 99.54%. In addition, the standard reference was found to present a temperature of onset of melting point of 122.80 °C. Regarding the samples of active agents provided by the different laboratories, a variation ranging from 118.70 to 122.87 °C was measured. In terms of ΔHm, the samples presented an average value of 31.12 kJ mol-1.

scholarly journals Standardization of Mango (Mangifera Indica L.) Peel Simplisia of Gadung Variety

2021 ◽  
Vol 1 (1) ◽  
pp. 1-8
Author(s):  
Andini Andini ◽  
Cindy Fernanda Putri
Keyword(s):  
Moisture Content ◽  
Mangifera Indica ◽  
Quality Standard ◽  
Ash Content ◽  
Water Soluble ◽  
Raw Material ◽  
Yellow Colour ◽  
Water Soluble Compound ◽  
Mango Peel ◽  
Compound Concentration

Mango peel (Mangfera indica L.) has many pharmacological effects as a traditional medicine. Therefore, standardization of mango peel simplisia needs to be done as a preparation of phytopharmaca raw material. This research aimed to obtain standardization of mango peel simplisia include specific and non-specific parameter. The research procedures include plant determination, simplisia preparation as well as specific standardization test (includes organoleptic, water-soluble compound concentration, and ethanol solution compound concentration) and nonspecific standardization test (includes moisture content, dried shrinkage, total ash content and acid insoluble ash content). The specific organoleptic parameters of dried mango peel simplisia have a distinctive sweet aroma, bitter taste, and brownish yellow colour. Water-soluble and ethanol-soluble concentrations are 22,36% ± 1,17% and 9,56% ± 0,07%. Moisture content is 9,09% ± 1,44%. Dried shrinkage rate is 0,19% ± 0,04%. Total ash and acid insoluble ash contents are 4,11% ± 0,10% and 0,14% ± 0,03%. The mango peel simplisia has met the quality standard of the raw material.

scholarly journals Useful Bioactive Substances from Wastes: Recovery of Trans-Resveratrol from Grapevine Stems

2016 ◽  
Vol 10 (1) ◽  
pp. 4-9 ◽  
Author(s):  
George Angelov ◽  
Lubomir Boyadzhiev ◽  
Silviya Georgieva
Keyword(s):  
Water Solubility ◽  
Pharmaceutical Preparations ◽  
Water Soluble ◽  
Raw Material ◽  
Bioactive Substances ◽  
Total Extract ◽  
Initial Extract ◽  
Efficient Extraction ◽  
Simple Extraction ◽  
The Many

The methods for producing natural resveratrol are of big interest because of the many health benefits of this substance and its increasing use in functional foods, food supplements and para-pharmaceutical preparations. Generally, resveratrol is extracted from different natural sources, most of them usually produced for consumption purposes (grapes, nuts). This paper presents a method for recovery of resveratrol from a widely available raw material - grapevine stems, a by-product of vine pruning. An efficient extraction-fractionation scheme is developed, based on shifting the phase equilibrium, by which more concentrated extracts of resveratrol are obtained. After a simple extraction, the initial extract is further separated into two fractions, containing either water or ethanol-soluble compounds. Using this approach, the resveratrol’s low water solubility helps isolate it from other water-soluble substances. The resulting product is almost ten times more concentrated in trans-resveratrol than the initial total extract. Additionally, a fraction containing water-soluble polyphenols is obtained, which could be used for water-based pharmaceutical and cosmetic preparations.

INFLUENCE OF TAP WATER CONTAMINANTS ON THE COMPONENTS OF REDUCED WHEY

2020 ◽  
Author(s):  
А.К. ГОРЕЛКИНА ◽  
И.В. ТИМОЩУК ◽  
Н.С. БАГДОНАС
Keyword(s):  
Vitamin C ◽  
Organic Contaminants ◽  
Vitamin B6 ◽  
Vitamin B1 ◽  
Water Soluble ◽  
Gas Liquid Chromatography ◽  
Vitamin B2 ◽  
Water Contaminants ◽  
Whey Beverages ◽  
Control Samples

Изучена стойкость нутриентов молокосырья – белков, лактозы, витаминов С и группы В, используемого в производстве сывороточных напитков в присутствии приоритетных органических контаминантов – трихлорэтилена, хлороформа и дихлорэтана, которые обладают токсическим и канцерогенным действием и образуются при хлорировании в процессе водоподготовки в воде, применяемой для производства восстановленных и рекомбинированных молочных продуктов. Содержание белков, лактозы в восстановленной сыворотке определяли методом рефрактометрии; водорастворимых витаминов – методом капиллярного электрофореза; хлороформа, трихлорэтилена и дихлорэтана – методом газожидкостной хроматографии. Установлено, что хлороформ в воде не оказывает влияния на сохранность лактозы, белков и витаминов при приготовлении восстановленной сыворотки. Отмечено снижение содержания белков сыворотки, приготовленной на воде в присутствии трихлорэтилена и дихлорэтана, на 11%, лактозы – на 32% в сравнении с контрольными образцами, произведенными на воде без органических контаминантов. Содержание витаминов в восстановленной молочной сыворотке в присутствии трихлорэтилена снизилось: С – на 19%, В1 – на 28%, В2 – на 53%, В6 – на 8%; для дихлорэтана содержание витаминов снизилось: С – на 17%, В1 – на 36%, В2 – на 38%, В6 – на 36% в сравнении с контрольными образцами без органических примесей. Теоретически обоснован механизм взаимодействия белков, лактозы, витаминов восстановленной сыворотки с трихлорэтиленом и дихлорэтаном. Предложено для предотвращения снижения качества готового продукта воду, используемую для производства сывороточных напитков, подвергать дополнительной очистке от галогенорганических контаминантов. The stability of milk raw materials’ nutrients – proteins, lactose, vitamins C and B used in the production of whey beverages in the presence of priority organic contaminants – trichloroethylene, chloroform and dichloroethane, which have a toxic and carcinogenic effect and are formed during chlorination during water treatment in water used for the production of reduced and recombined dairy products was studied. The content of proteins and lactose in the reduced serum was determined by refractometry; water-soluble vitamins – by capillary electrophoresis; chloroform, trichloroethylene and dichloroethane – by gas-liquid chromatography. It was found that chloroform in water does not affect the safety of lactose, proteins and vitamins in the preparation of reduced whey. There was a decrease in the content of serum proteins prepared in water in the presence of trichloroethylene and dichloroethane by 11%, and lactose – by 32% in comparison with control samples produced in water without organic contaminants. Vitamin C content in the recovered whey in the presence of trichloroethylene has declined by 19%, vitamin B1 – 28%, vitamin B2 – 53%, vitamin B6 – 8%; for dichloroethane content of vitamin C decreased by 17%, vitamin B1 – 36%, vitamin B2 – 38%, vitamin B6 – 36% in comparison with control samples without organic impurity. The mechanism of interaction of proteins, lactose, and reduced serum vitamins with trichloroethylene and dichloroethane is theoretically justified. Therefore, to prevent a decrease in the quality of the finished product, the water used for the production of whey beverages must first be subjected to additional purification from organohalogen contaminants.

STUDY OF PROTEIN FRACTIONS OF HIGH-TEMPERATURE HYDROLYZATES OBTAINED FROM SMOKED SPRAT HEADS

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 113-117
Author(s):  
Olga Mezenova ◽  
Vladimir Wolkov ◽  
Larisa Baydalinova ◽  
Natalia Mezenova ◽  
Svetlana Agafonova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Chemical Composition ◽  
Raw Materials ◽  
Weight Fraction ◽  
Water Soluble ◽  
Protein Fractions ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Pre Treatment ◽  
Peptide Fractions

The authors study three fractions obtained as a result of hydrolysis of smoked sprat heads (under temperature of 130oC and presser of 0.25 MPa) – fat, protein water-soluble, and protein-and-mineral ones. Waste from sprat production of two fish canning complexes of the Kaliningrad Region - “RosCon” and “Kolkhoz for the Motherland” - was used as raw material. Hydrolysis was carried out in an aqueous medium in two ways - with preliminary separation of fat and without this operation. The protein fraction was sublimated and its quantitative and qualitative indices were examined - mass yield, solubility, chemical composition and molecular fractional composition of the obtained peptide fractions were determined. The output of sublimated protein fractions is practically independent of the type of raw material and the method of pre-treatment and is 6.47.9% of the mass of raw materials. The chemical composition of protein fractions varies widely in terms of fat (1.4–8.3%), minerals (9.8–13.4%) and proteins (72.1–80.2%). The solubility of the peptide fractions ranged from 91-98%. The molecular weight assessment results showed a high content of a low molecular weight fraction of peptides with an MM of less than 10 kDa in all experimental samples (about 38%). This indicates a high digestibility and biological value of the obtained peptide compositions. Sublimated peptide compositions had typical organoleptic characteristics, pleasant aroma and taste of smoked fish. Ключевые

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