Table of contents

The specificity of fish preserves determines the increased risk of microbiological contamination and the relevance of using radurization to reduce it. The paper shows the results of comparing the effectiveness of various types of ionising radiation (γ-radiation of the ⁶⁰Co radioisotope, electron radiation with an electron energy of 4.8 MeV, bremsstrahlung X-rays with quantum energy not exceeding 4.8 MeV) for processing fish preserves considering sensory and microbiological indicators (quantity and species composition). Almost complete inhibition of microorganisms was caused by the action of γ-radiation with an absorbed dose of 6 kGy. The action of electronic and X-ray radiation gave a significant (from 80 to 99%) decrease in the number of microorganisms at absorbed doses from 1.5 to 3 kGy. The revealed differences in the efficiency of the action of γ-radiation and radiation generated by an electron accelerator (electron and X-ray radiation) were associated with differences in the radiation energy and the parameters of irradiation sources. Irradiation of fish preserves at doses of 3 and 6 kGy reduces the species diversity of microorganisms. Survived microorganisms belonged to the yeast-like fungi of the Candida, Pichia and Kacuria genera. The results of the study showed the effectiveness of the use of radiation processing of fish preserves as an additional element in the production technology, which ensures their microbiological safety and increases the shelf life.

The object of the study of the present work is to establish the dependence of the ratios of recipe components and the parameters of production of a new type of meat product. The solution of the problem of creating a model formulation of a meat product containing a functional composite mixture with a significant content of dietary fiber is presented. The study was aimed at creating mathematical support, which can be used as a basis in assessing the component composition and parameters of preparing meat semi-finished products with specified structural and technological characteristics. During the work, peculiarities of the process of preparation of meat semi-finished products using a composite mixture of non-traditional vegetable raw materials were revealed. The mathematical model was developed, reflecting dependence of quality indices of finished meat semi-finished products on quantity of composite components in formula and conditions of the preparation process. Optimal dosages of composite mixture and values of preparation parameters are determined. A comprehensive approach was used to study the mechanisms of formation of structural and technological effects in ready-made meat systems under different conditions of their production process. The main result of the work is a model describing nonlinear dependencies of the structural parameters of the meat semi-finished product (moisture binding capacity and moisture retaining capacity), technological indices (mince yield and mince color) on the production process conditions (temperature). The authors have analysed dosages of the components of the composite mixture introduced in order to improve not only the physical properties of the meat product, but also the macro- and micronutrients enriching it.

The study of natural starter cultures in different geographical areas showed a high biochemical activity of lactic acid bacteria. They have spontaneous variability being in a state of stress that determines their morphological, cultural physiological and biochemical properties. Adaptive evolution of lactic acid bacteria under the influence of adverse natural factors in its growth process affects their ability to metabolize important functional compounds. It leads to the activation of adaptive genes that provide the cell development and stability. They act as chemical agents with defined functions in the nature. Their functions affect the natural history of the organism in biochemical status. It has been established that the directed synthesis of the products depends on the producer strain, the activity of corresponding enzymes and the physic-chemical state of the nutrient medium. It has been known that the function of microorganisms is more specialized, more clearly delineated in nature than in the laboratory environments. The surface layer pigmentation of fermentable dairy products increases in density due to the transition of lactic acid bacteria cells in hypometabolism conditions. These conditions are defined by functional specialization in bacteria and the redox conditions.

Milk fat, on the one hand, provides high biological characteristics of butter, and on the other hand, it is a labile component susceptible to various types of spoilage under the influence of specific factors (atmospheric oxygen, high temperature, light, heavy metal ions). The processes that occur in the product during its spoilage are irreversible; they indirectly affect the organoleptic characteristics of the oil and, ultimately, lead to pathological changes in the human body. In this aspect, the search for effective antioxidants, especially those of natural origin, is of greatest relevance. However, we shouldn't forget that the inclusion of a complex of natural antioxidants in the technological cycle of the production of butter will require manufacturers to conduct additional studies confirming the safety of new technological solutions and the stable quality of products. The article presents the results of evaluating the possible toxicity and allergenicity of butter with an antioxidant complex of natural origin (birch bark extract and Aloe Vera). Experimentally, in vivo experiments the absence of changes in the organs and tissues of the control and experimental groups of laboratory animals was proven. Preclinical studies were performed using standard methods on white, sexually mature laboratory mice of the CD-1 line / stock.

The purpose of this work is to research the functional and technological properties of Alaska Pollock farce systems with added amaranth and chickpea flour, which improve their structure. As a principal object of our research, we used frozen Alaska Pollock (Theraqra chalcoqramma), as well as amaranth and chickpea flour as structure forming additives. The article explores the influence of amaranth and chickpea-seed flour added in the proportion of 10.0% to the total raw mass input on the functional and technological properties of Alaska Pollock farce. We discovered that adding amaranth and chickpea flour is reasonable for increasing viscosity, water-binding and water-retaining capacity of farce systems. As a result, we found out that the farce compositions we developed are characterized by improved structural, mechanical, and rheological properties and sensory parameters as compared with the Alaska Pollock's ground muscular tissue. Combined farce systems have a dense and elastic texture, good structure and high capacity to bind and retain water. The article substantiates the use of structure-forming additives from domestically produced raw to manufacture fish farce. The research conducted makes it possible to consider Alaska Pollock farce with amaranth or chickpea flour added in the proportion of 10.0% to the total raw mass input as a raw material to manufacture shaped products with improved functional and technological properties.

This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates of 1 Gy/sec, 10 Gy/sec and 100 Gy/sec. It was found that the doses exceeding 2 kGy decrease bacterial content in turkey meat at least 100 times with the dose rate ranging from 1 Gy/sec to 100 Gy/sec. Irradiation with the dose rates 1 Gy/sec and 10 Gy/sec significantly reduces the number of pathogens with doses up to 1 kGy to compare with treatment using 100 Gy/sec. Microbiological parameters of the samples irradiated with 2 kGy coincide within statistical margin of error at all dose rates. Electron treatment with dose rate 100 Gy/sec shows a more considerable reduction in bacterial content at the doses exceeding 3 kGy. Thus, the study shows the nonlinear dependence of viable cells in chilled turkey irradiated with low-energy accelerated electrons in the range from 0.25 kGy to 3 kGy on the dose rate.

Reasonable use and waste-free deep processing of milk raw materials represent serious issues for the most milk processing companies. Therefore, processing of milk whey and manufacturing products of full biological value is a promising trend. Its resources are enormous, exceeding 5 million tons per year, although only 40 % are recycled throughout the country. In addition, this problem is of high environmental importance. Milk whey is a product of cheese, cottage cheese and casein manufacturing. The chemical composition of milk whey is unique owing to biologically active peptides of whey proteins, which participate in physiological processes of human body. It contains 50 % dry milk substances and about 200 types of different compounds. Up to date engineering and technology processes aimed at the dehydration offer a solution to the problem of whey processing. The paper reports on low temperature technologies used in whey processing to produce protein concentrate. When freezing out water, a nutritionally valuable protein casein and albumin mass are concentrated. The cryoconcentration of milk whey on the inner surface of a crystallizer was carried out at a temperature of the heat exchanging surface minus 4 ± 2 ° C. Chemical composition, physical, chemical, and organoleptic characteristics of the whey concentrate have been investigated. The chemical composition of the whey protein concentrate contains 20.19 % of dry substances, 12.80 % of protein, 2.87 % of whey proteins. The freezing out of water in the set conditions has brought about a 25-time increase of whey protein fraction. Therefore, a whey mass can be recommended as a source of animal protein in human diets.

The main aim of any company is consumer satisfaction. However, in order to promote a new product on a market, an analysis of consumer preferences is not enough, you must make sure that the product meets all safety requirements for this category of the product and guarantee its sustained quality. So, the producer has to create products according to consumer wishes. In this article a study of market of convenience meat products is established. The result of forms was drawn and a list of wishes of "active" consumers was provided for convenience chilled meat cutlets. Then, we used the Quality Function Deployment method, the mechanism for designing products or processes, and, based on the established and expected consumer demand, consistently transformed this demand first into technical characteristics of products, raw materials, and then into parameters of the technological process. This demand is transformed into chain of House of Quality. The final step was to develop a consumer demand target matrix. Scientists Vahouni G. V., Ross H. have studied the application of QFD in production in various industries [3,4].

The aim of the study was to develop a recipe and production technology for a functional meat product (cooked sausage) with the addition of an infusion of Arfazetin, which is a hypoglycemic agent, used in the treatment of type 2 diabetes of mild and moderate severity. Organoleptic evaluation of finished products with replacement of milk raw materials by 15% and 25% Arfazetin showed that juiciness decreases with an increase in the percentage of infusion from 7.82 in the control to 6.98–7.55 in the experimental samples. The study of hypoglycemic properties was performed on rats with three-day individual feeding using a glucose tolerance test. As the results of experiments showed, experimental rats were fed with boiled sausage containing 15% of Arfazetin. The blood glucose level gradually increased with a maximum value after 60 minutes to 7.8 mmol / l, which was 0.43 mmol / l lower than in the group of animals that were intragastrically injected with Arfazetin, and 0.53 mmol / l lower than in animals that were fed with cooked sausage containing 25% of replacement. The sample with 15% Arfazetin was the most effective, since it had more pronounced hypoglycemic properties with sufficient water retention capacity. It is established that this technology is quite promising in the field of production of functional meat products for use in medical nutrition in patients with type 2 diabetes.

One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products that are most prepared for heat treatment. The goal of this research was to substantiate the technological regimes for the production of chilled mackerel fish semi-finished products with extended shelf life. It was experimentally found that the treatment of mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, contributes to faster maturation, salt penetration into the fish, and a decrease in the total number of microorganisms (QMAFAnM). The increase in amine nitrogen ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in mackerel treated with control medium for salting amounted to 1.19%, new developed media - from 2.84 to 3.17%. The total amount of microorganisms in mackerel is 2.0 x 10² CFU/g. After salting it decreased and varied from 0.1 to 3.0 x 10¹ CFU/g. According to the research results, the rational duration of the salting of mackerel, treated with new media for salting within 4 - 5 hours at a temperature of 6 - 8⁰C, has been determined. The use of Darfresh film for packaging, which provides an additional barrier to oxygen and water vapor, increases the shelf life of the finished product.

Currently, fish gelatin is of special interest on the market of biopolymers due to its safety, natural protein composition, high quality indicators and compliance with ethno-cultural peculiarities of nutrition. It has individual features, including reduced thermostability. Physical modification that occurs under the influence of temperature and has an impact on the equilibrium process of globular and fibrillar conformation transitions was carried out in order to improve the functional and technological properties of fish gelatin. The object of the study was fish gelatin obtained using innovative technology from scales offish from the Volga-Caspian basin and commercial aquaculture facilities. Standard and original research methods were used in the study. Heat treatment was simulated depending on the temperature and duration of the process. Viscosity values variation of a 10% fish gelatin solution by 96.3% was caused by two factors. Influences caused by other factors are no more than 4 %. The possibility of structuring fish gelatin by high temperature treatment was determined. The rational mode of heat treatment is the temperature range from 125 to 130 °C. During the heat treatment at 135-140 °C, there is an increase in the duration of dissolution of fish gelatin and fragility of the plates along with a significant increase in the viscosity of solutions. Heat treatment of fish gelatin with residual moisture content of 10-16%, given the developed technological regimes and conditions, promotes the formation ofa polymer network (cross-linking), improving the consumer properties, performance of fish gelatin, and its hydrolytic stability.

Fish processing waste is rich in collagen and promising as a source of raw materials for the production of gelatin. Gelatin today remains one of the most popular collagens in various industries, while the main share in the Russian gelatin market is occupied by imported products. Given there are structural, mechanical and foam structural characteristics of gelatin extract, including from fish processing waste, one of the ways to increase the effectiveness of dried gelatin technology will be its radiation dehydration in foamy form. The formation of a stable foam structure leads to a significant intensification of the moisture removal operation due to the growth of the phase contact surface during transfer and exchange of thermal energy and substance, a decrease in adhesion between the drying object and the working surface of the unit and, as a result, to simplification of the separation of the dehydrated material from it and the elimination of the energy-intensive crushing operation finished products. The purpose of this research was to develop rational drying regimes of gelatin extract based on the study of kinetic laws of choosing ways to intensify the process of moisture removal. Foamed gelatin extract was dried in the form of round rods with volumetric convective and convective-radiation energy supply. Based on the results of experimental and analytical studies of convective and convective-radiation foam drying of gelatin, practical recommendations are given on the hardware design of the drying process, including the design of a complex convective-radiation drying installation, which is applicable both to the production of dry gelatin and similar complex properties thermolabile elastic-viscous, gel-like and paste-like materials.

The efficiency of xanthophylls in the combined enrichment of table chicken eggs with ω-3 polyunsaturated fatty acids (PUFAs), vitamin E (VE), selenium (Se), and carotenoids via supplementation of diets for laying hens was studied on 4 groups of cage-housed SP-789 layers (30 birds per group). All groups received a diet containing 2.18% of ω-6 and 1.97% of ω-3 PUFAs, 150 ppm of VE, 0.5 ppm of Se, and 7.5 ppm of total carotenoids; diets for groups 2-4 were additionally supplemented with xanthophylls (10, 14, and 18 ppm of marigold extract "Biofon Yellow"). It was found that the concentrations of ω-6 and ω-3 PUFAs per 100 g of edible parts of the eggs from groups 1-4 were 1093 and 347, 1075 and 393, 1140 and 412, 1298 and 417 mg, respectively. Se amounted to 61.8, 60.9, 62.1, 61.9 μg. Vitamin E was 8.9, 9.51, 9.63, 10.1 mg. Total carotenoids amounted to 176.6; 424.4; 454.2; 701.4 μg. The intensiveness of yolk coloration was 3.8; 6.3; 6.7; 7.0 scores, respectively. The best results were found in group 4.

One of the urgent tasks of the dairy industry is to develop alternative modifications of the composition and properties of the whey protein cluster for the utilization in food technologies. The objective of the research is to optimize the conditions for modifying the whey protein cluster to develop competitive food products. The quality indicators of the research subjects, their composition and properties have been determined in accordance with Russian standards. Some part of the research has been carried out in in vivo and in vitro experiments. To develop the whey proteins microparticulate, a technological flowchart involving concentrating the whey protein cluster by ultrafiltration and thermomechanical treatment of the resulting concentrate has been proposed. Mathematical modelling of the process by means of neural-network approximation has been carried out to forecast the quality indicators and some directions of using whey proteins microparticulates depending on the initial technological parameters. The resulting microparticulates are characterized by a valuable composition, high water-binding, bifidogenic capacity and antioxidant activity. There have been the formulations of food products with the microparticulate content providing for the replacement of 10-40 % of fat-containing dairy raw materials, which has resulted in the energy value decrease. The technology of the developed products is characterized by the standard technological flowchart and supplemented by the stages of the microparticulate production.

Many developments are currently underway to create products that not only support human life, but also are safe and ensure maximum usefulness. The studies on use of protective cultures "GoldenLineProfiline PC 27.50" and wheat dietary fiber NUTRIOSA FB 06 in the technology of milk-containing products were conducted at the department of technology of food of animal origin of the Federal State Budget Educational Institution of Higher Education "Voronezh State University of Engineering Technologies" (FSBEI HE "VSUET"). Protective cultures are antagonistic microorganisms that inhibit the growth of pathogenic and other undesirable microflora without affecting the organoleptic properties and quality of the product. The use of protective cultures in the technology of milk-containing products of sour cream type allows one to increase storage stability by 30%. According to medical and biological knowledge, the value of dietary fiber (DF) in human nutrition is inestimable. It binds and excretes cholesterol, bile acids, radionuclides and other harmful substances from the body, thereby preventing "diseases of civilization"–obesity, atherosclerosis, pancreatic diabetes, etc. Introduction of soluble dietary fiber into the formula of a milk-containing fermented milk product produced according to yogurt technology allows one to increase the shelf life and increase the functionality of the product.

The creation of innovative food products using natural functional ingredients that can prevent the development of nutrition-dependent diseases is the main state policy in the public health of the Russian Federation. The article considers the possibility of using Succinic Acid (SA) and iodine-containing additives in the production of dairy products. The impact of various dosages of SA on the technological parameters of cottage cheese (cottage cheese yield, acidity, mass fraction of moisture) was studied. The optimal conditions for producing cottage cheese from milk with the addition of "Iodcasein" and "Bioiod" were determined. It was found that the most complete extraction of proteins occurs at a dosage of SA 0.2-0.4% to the mass of milk at 90°C. It was found that additives have a positive effect on the organoleptic properties of cottage cheese, contribute to an increase in organic acids and iodine. The organic acid content for samples without iodine-containing additives increased by 8.8% (p≤0.05): for samples with "Iodcasein"–by 7.1% (p≤0.05) and with "Bioiod"–by 7.2% (p≤0.05). A sensory evaluation of the organoleptic properties of the obtained product showed a high quality of the creating product.

Development of aquaculture is the important socio-economic factor defining modern development of the fishery industry in corresponding federal districts, including the Southern Federal District. The analysis of the current state of aquaculture of the Southern Federal District is provided and it is shown that development is possible only in case of industrialization of aquaculture and integration into it of relevant scientific and technology solutions (biotechnologies). Cultivation using biotechnology is carried out in the territory of the Southern Federal District by the Southern scientific center RAS at NEB (scientific expedition base) "Kagalnik". The developed technology meets priorities and perspectives of scientific and technology development of the Russian Federation, allows one to create production being basis of the innovative development of domestic market of products and also steady position of Russia in foreign market. Biotechnology is based on technology of intensive cultivation of fishes and agricultural products in single complex using the biological product stimulating growth of plants. The implementation of technology will allow to achieve the maximum growth of useful products from unit of area. To achieve a transition to highly productive and environmentally friendly agro- and aquaculture in the southern regions of Russia, it is necessary to develop integrated biotechnologies.

The article presents the results of studies of the characteristics of the production of superhard (dry) cheese. The most rational drying method was selected, which allows to increase the consumer properties of the finished product and its shelf life, as well as improve the organoleptic and physico-chemical characteristics of cheese. The advantages of freeze-drying are described. Various drying factors affecting the quality of the cheese are considered, such as the duration of the freezing of the cheese depending on the geometric portion sizes and the drying conditions. Cheeses are recommended to produce a round shape with a diameter of 2 to 4 centimeters. The optimum temperature for pre-freezing the product, taking into account the moisture content in the final product, was -15 ° C. A method for the production of dry cheese with the addition of a plant component, a source of dietary fiber, is proposed. The choice of vegetable filler is justified and a cheese formulation using chia seeds has been developed. The optimal content of chia seeds in the formulation of dry cheeses is 5.0-8.0%.

Dietary fibers are components of vegetable and animal raw materials, from which until recently were released in the process of obtaining purified, refined food. The most accessible and frequently used dietary fibers are formed in the process of processing wheat into flour of higher grades. In the production process there is a different degree of grinding, which according to some authors can have a significant impact on their biological value. The purpose of the research is to determine these effects on the model protein systems and to justify the possibility of regulating the technological properties and safety of protein systems by dietary fibers. The quality of the materials used wheat bran, obtained during the processing of wheat. Model protein systems were prepared from crushed muscle tissue of freshly caught Pacific herring (Clupea pallasii) and Pollock (Theragra alcoggramma). Embraced are characterized by different technical characteristics. As a result, it was found that wheat bran makes it.

The purpose of the study is related to the Food Security Doctrine priorities and is aimed at finding ways to implement import substitution with obtaining competitive poultry products–meat and eggs. Feed ration of the experimental poultry was as follows. The control group received basic diet (BD), 1st experimental group received BD with probiotic additive «Bacell-M» (Bacell-M). The 2nd experimental group received BD with vitamin-mineral feed concentrate «Tetra +» (VMFC), while 3rd experimental group received BD with feed concentrate complex (FCC). It was found that feed consumption of experimental groups broiler chickens is lower than in the control group (140.1 kg / 42 days) and is in the range 132.6–134.9 kg / 42 days, while the average broiler chicken live weight 2.32-2.35 kg/unit, and in the control group–2.05 kg/unit. The maximum effect of live weight increase advancing when taking into account the reduction in feed consumption is achieved in broiler chickens of the 3rd experimental group. It is established that the feed additives use in the ration contributes to earlier output of replace herd laying-hens to the egg production. The increase in egg production in relation to the control group amounted to: 147 eggs for the 1st experimental group, 189 eggs for the 2nd experimental and 217 eggs for the 3rd experimental group. The nutritional valueand biological active substances (BAS) concentration of broiler chicken meat and eggs from experimental group hens exceeds the nutritional value of control groups meat and eggs.

This article addresses the issue of heterocyclic aromatic amines (HAA) accumulation during the process of heat treatment of meat products. There are methodological conditions of HAAs determination using high performance liquid chromatography with mass-spectrometer detection. During the research the most important factors that affect HAAs formation in meat products were identified. The most important factors are heat treatment duration, product contact with the heating surface, and temperature of the heat treatment should be above 150 °C. During research work, the information about HAAs concentration in beef, chicken and pork was obtained. The highest amount of HAAs was formed in beef, in the same time the lowest concentration was detected in poultry. Also the relation between heat treatment duration and HAAs concentration was identified every 5 mins of heat treatment leads to an increase of about 50% of HAAs concentration. Studies have shown that HAA are unique products of post-translational modifications occurring in animal proteins, which can be formed as a result of a biochemical condensation reaction of carboxyl and amine compounds. Safe products manufacturing is impossible without studying the ways of metabolism of protein and the mechanisms of action of organic contaminants.

One of the main tasks that the dairy industry is currently facing is to expand the outgoing product range, increase the production volume of the enterprise and improve the quality of its products in the conditions of a distinctive market economy. The current high level of development in the food and processing industries requires an entirely new approach to the use of raw materials. The economic essence of this approach is to create activities and implement resource-saving technologies that allow maximizing and comprehensively extract all the most valuable components from raw materials, processing them into useful products. It allows reducing or eliminating the damage that is caused to the environment only as a result of emissions from production waste. The milk processing to whole-milk products is accompanied by obtaining skimmed milk, buttermilk and whey. These main products are also secondary raw materials and resources with a generic name "secondary dairy raw materials" (SDRM). As the retail output of dairy products is increasing the question of increasing the efficiency of their production arises. First of all, it is significant for resource-saving as raw material cost reaches 80% of the cost of dairy products. The development and implementation of technological separation processes for skimmed milk, buttermilk, and whey processing are the first major tasks in the modernization of the dairy industry of Russia. Involving cycle industries allows optimizing the commercial use of raw milk, as it expands the range of functional products produced from secondary dairy raw materials.

This article shows the results of testing the technology of producing combined fish farce from deep-sea and demersal fishes. The object of our research is frozen fish, such as Giant grenadier (Albatrossia pectoralis), Alaska plaice (Pleuronectes quadritubercula-tus), Pacific halibut (Hippoglossus stenolepis) and Pacific ocean perch (Sebastes alutus). We found out that a combination of Giant grenadier (Albatrossia pectoralis) and demersal fishes, such as Alaska plaice (Pleuronectes quadrituberculatus), Pacific halibut (Hippoglossus stenolepis) and Pacific ocean perch (Sebastes alutus) in the proportion of 50:50 and a certain salt curing method make it possible to produce high-quality farce systems. We provide a scientific basis for the certain technological parameters defining the formation process of farce system texture depending on the quantity of sodium chloride, temperature of salt curing and length of curing. We found out that sodium chloride at a rate of 1.5-2.0% increases rheological properties of combined fish farce. We outlined conditions and parameters of technological treatment affecting the quality characteristics of ground fish muscle of giant grenadier (Albatrossia pectoralis) with preliminary salt curing. We found out that the highest values of adhesiveness, viscosity, water retention capacity and yield strength belong to experimental samples with 1.5-2.0% of sodium chloride to the raw mass with the temperature of curing plus 20±2°C and reasonable curing time of about 15-20 minutes. Based on the data obtained, it seems promising to produce combined fish farce from deep-sea and demersal fishes, since this method makes it possible to improve their functional and technological properties and to increase consumption of deep-sea and demersal fishes for food.

We test the technology of producing fish farce from ground fish muscle of giant grenadier (Albatrossia pectoralis) by preliminary heat treatment and salt curing with simultaneous dewatering. We provide a scientific basis to the influence of length of heat treatment and size of grinding on viscosity and adhesiveness of the farce system made of Giant grenadier (Albatrossia pectoralis). We found out that length of treating chunks of 1-5 grams each with live steam at a temperature of (100±2)°C should not exceed 2-3 minutes, and this should improve functional and technological properties of fish farce. We studied the influence of preliminary salt curing and simultaneous draining of liquid fraction on adhesiveness and viscosity of fish muscle of giant grenadier (Albatrossia pectoralis) depending on a degree of grinding. We found out that the reasonable time for salt curing of ground fish muscle of giant grenadier (Albatrossia pectoralis) and simultaneous draining for a sample with chunks of 1-5 grams each is a period of 15-20 minutes at room temperature (20±2)°C, during which the rheological properties reach their maximum. Based on obtained results, it seems perspective to produce fish farce from Giant grenadier (Albatrossia pectoralis) by live steam blanching and salt curing with simultaneous draining, which methods make it possible to produce farce systems with improved functional and technological properties and structure.

The purpose of the study is to develop formulations of combined molded products from fish raw materials enriched with calcium, magnesium and phosphorus, using the method of formalizing the criterion for optimizing the mineral composition. The authors propose using an optimization criterion that includes information on the content of minerals in the ingredients of a food product and the ratio of these minerals in the diet of a certain group of consumers. We viewed an algorithm for solving the optimization problem on the example of combined molded products from fish raw materials. We determined the content of calcium, magnesium and phosphorus in the muscle tissue of fish raw materials (pink salmon, pollock, pike) and in a mineral supplement (MS) obtained from fish bones. As enrichment agents of the mineral composition of fish products, we used MS, skimmed milk powder (SMP), vegetables and cereals. The calculation of the optimization criterion and its graphical interpretation for two-and three-component mixtures showed the possibility of obtaining products with a balanced mineral composition, if one of the components is SMP or MS in the amount of 23% and 25%, respectively. We developed unified formulations of molded products, including minced fish, MS and a vegetable-fat composition (or SMP and oat). Products are characterized by a balanced mineral composition (Ca: P: Mg = 1: 1.1: 0.3-0.4); the calcium content in 100 g of the product is 17-21% of the daily requirement.

Feed products obtained from rapeseed oilseeds are increasingly used in feeding young animals and in feeding dairy cows. With the introduction into production and use of non-erucic, low-erucic (two-zero, zero) and without glycosinolates in the seeds of spring and winter grape varieties in the Kaliningrad, Lipetsk, Leningrad, Novgorod, Moscow regions, in the Urals., in Western and Eastern Siberia, in Poland. This study is devoted to a fundamentally new technological solution in one closed cycle of industrial production and processing of rapeseed oilseeds with their deep freezing followed by extrusion, feed products with high antioxidant. Antitoxic and sorption properties were obtained to increase the ecological and nutritional value of milk of cows during lactation decay in 8-9 months of their pregnancy. During this period, the production cycle in the body of cows and milk accumulate heavy and toxic metals that adversely affect the metabolism, health and quality of milk during silage type of feeding. The components studied have improved the taste and smell of rations, purify milk and the body from heavy metals. Used different doses of seeds, oil and paste in the diets of cows mixed with feed (after milking).

The use of modern technology for food processing by ionizing radiation is due to their high efficiency to reduce microbiological contamination. The purpose of the research was to study the effect of different doses of ionizing radiation when processing raw (unpasteurized) cow's milk of different fat content (2.5% and 3.2%) in various media (air, carbon dioxide) on milk freshness indicators. The studies have been carried out in accordance with the requirements of GOST R 52054-2003 and TR TS 033/2013. Raw (unpasteurized) cow's milk treated with doses of up to 2.2 kGy and 2.4 kGy in air and carbon dioxide, respectively, refers to fresh milk with lower quantitative characteristics of titratable acidity, content of malon dialdehyde (MDA), and microbiological parameters when treated with ionizing radiation in carbon dioxide gas. No significant differences have been found for titratable acidity and malon dialdehyde content depending on milk fat content, however, titrated acidity and malon dialdehyde content in milk with 2.5% fat have lower quantitative indicators compared to milk with 3.2% fat content. The determination of rational doses of ionizing radiation is of practical importance to ensure that the freshness indicators of raw (unpasteurized) cow's milk processed with ionizing radiation meet the requirements of regulatory documents. The following doses of ionizing radiation are recommended: for the milk of the highest and first grade when processed with radiation in the air medium—a dose of 1.2 kGy and for milk of the second grade—a dose of 2.0 kGy, for radiation processing in a carbon dioxide medium—1.4 kGy and 2.2 kGy, respectively.

Ionizing radiation in combination with vacuuming is a perspective method for shelf life prolongation of a wide range of food products. It is known that ionizing radiation can notably decrease the quantity of pathogenic microorganisms in food products along with preserving or improving of sensory characteristics of the products. The research on influence of ionizing radiation on food products quality and safety was carried out on semi-finished products from poultry meat (chicken) with vegetable stuffing composed from pumpkin, carrots and cedar nuts oilcake. The samples of stuffing and semi-finished products were packed into LDPE bags, vacuumed, and then exposed to ionizing radiation with high-energy electron beams of 3, 4, 5, and 7 kGy doses. The samples were evaluated by sensory characteristics, dry matters, vitamin C and mesophilic aerobes and facultative anaerobes content. It was determined that ionizing radiation has a positive effect on moisture-retaining capacity of stuffing and semi-finished products samples and presumes their shelf life prolongation. However, vitamin C content decreases during shelf life of samples regardless of radiation dose. The dose of 4 kGy doesn't have negative effect on sensory characteristics of samples and can be considered as optimal. Therefore, practical implementation of developed technology will make possible the prolongation of food products shelf life, reduce storage costs at public catering enterprises and allows its integration into the HACCP system.

The protein-polysaccharide interaction, which determines the finished product texture, has great influence on dairy whipped desserts. Here with the results of modeling the process of dairy desserts cooking with fruit and vegetable excipients are given. A model two-component protein-pectin system made up of apple or beetroot pectin (polysaccharides) and sodium caseinate (protein) was the object of the study. The indicator of the structural-mechanical sustainability factor was the main one, as it is most widely used in investigations of food systems with foam and emulsion structure. The results of the studies confirm the feasibility of using pectin-containing ingredients in the technology of dairy desserts with a foam or emulsion structure under certain conditions. Pectin substances of plant ingredients make a significant contribution to the structure of dairy desserts, increasing the viscosity and reducing the active acidity of the product, creating the conditions for the formation of protein-polysaccharide complexes. When modeling the technological process of dairy products with pectin-containing ingredients, one should know that the active acidity at the stage of product structure formation must be higher than the isoelectric point of milk proteins. The high ionic strength of the product weakens the possibility of formation of protein-polysaccharide complexes, which contributes to the better flow of foam formation and emulsifying processes.

In this study, an ice cream technology using an encapsulated form of vitamin C was developed. When conducting an organoleptic evaluation, the developed ice cream showed higher creaminess, a pleasant sour-milk taste and smell, and the absence of organoleptically perceptible ice crystals compared to soft ice cream of traditional composition. Additionally, in soft ice cream containing an encapsulated food ingredient, higher resistance to melting was noted: the mass fraction of melt after 2 hours was 11% lower than in the control sample. The research results show that in the developed ice cream there is an improvement in structural, mechanical, and organoleptic properties. The mass fraction of vitamin C in the developed ice cream was set at no more than 46.8 mg%. The study justifies the ingredient composition and the appropriateness of using encapsulated vitamin C in soft ice cream, expanding the assortment and range of sweet foods with functional nutrition, and indicating improved consumer characteristics of the finished product through its functional properties.

Dairy goat breeding is becoming more widespread, both in the world and on the territory of the Russian Federation, as goat milk is recognized as an easily digestible dietary product with high nutritional and biological value. The most common goat breeds in Russia which are suitable for the industrial milk production are Saanen, Alpine, and Nubian breeds. The studies were carried out in the laboratory of the department of processing technologies and storage of animal origin produce FSBEI HE RGAU - Moscow Agricultural Academy named after K. A. Timiryazev and in the laboratory of technological control VNIMI. The highest milk yield for 305 days of lactation was found in goats of the Saanen breed, which significantly exceeded the milk yield of alpine goats. The mass fraction of fat in the milk of goats of the Nubian breed was the highest, in the milk of goats of the Alpine breed and significantly exceeded this indicator in the milk of goats of the Saanen breed. The highest protein content in milk was found in goats of the Alpine breed than in goats of the Saanen and Nubian breeds. At the same time, when evaluating goat milk, it is necessary to take into account its differences from the established parameters for cow milk: a higher content of somatic cells; low freezing point; inconsistency in the alcohol sample to the thermal stability groups of the cow.

One of the directions of development of food components in the composition of meat products is proposed to use bee products as a source of vitamins, macro-, micronutrients, enzymes, hormones, amino acids, etc. the chemical composition and therapeutic and preventive properties of bee pollen have been Studied. The article presents the results of research on dried whole-muscle snack foods-jerks enriched with bee pollen. The formulation and technology of jerky has been developed. The operation modes of drying the product, which are in the range of 45-47 ° C, are justified, which allow preserving the activity of enzymes, hormones, and vitamins. The total chemical composition of the product, energy value, active acidity, water activity, vitamin and mineral composition of individual indicators were determined.

Currently, it has been understudied which forms of feed supplements ensure the most positive effect on increasing milk nutritional value and processing properties. In this regard, an experiment was conducted on comparable groups of 90 cows. The animals of the 1st (control) group were fed compound feed concentrate that included the following ingredients: protected fat Megalac (3.1%); a buffering agent sodium bicarbonate (1.4%); protein digestion stimulator Farmatan TM (0.57%); mineral and vitamin premix Rindavit 51 ATG RV (3.6%). The animals of the 2nd (trial) group were given the following feed supplements: protected fat Nutracor (3.0%); a buffering agent Rumenbuffer (0.9%); protein-mineral-vitamin concentrate Cowfit 5 Plus (3.75%); mineral and vitamin premix Cowfit Immuno Fertil (0.75%). In the 2nd (trial) group, the levels of milk components increased as follows: lactose - by 20%; butterfat - by 15%; casein - by 25%; calcium - by 33%; phosphorus - by 53%; copper by 45%, zinc - by 89%; vitamin A - by 67%; vitamin E - by 30%; that was indicative of milk nutritional value increase.

One of the most important economic tasks is the provision of the population with safe high-quality food products. Milk and dairy products are socially significant products in the population diet. Social-economical programs of the development of food processing industry target primarily small-scale processing industry. Taking into account geographical peculiarities and climate conditions in Russia, the studies on the improvement and development of new technologies of milk and dairy-containing preservatives with enhanced nutritional value and long shelf life have high priority. The first aspect provides the main properties of products; the second preserves them during all the period of storage with minimum risk of quality reduction. The evaluation of the quality and safety of preserved dairy products is performed by a number of organoleptic, physicochemical, and microbiological parameters. Taking into account constant improvement of the existing and the development of new innovative technologies, the increase in the range of the produced products, the strengthening of the requirements to shelf life. And other factors, the evaluation criteria of the quality and safety are constantly expanding and new methods are developed, which are introduced into the official registration documentation for new types of products. The development of new products provided the required conditions of their production and storage: a fine method of dehydration, optimization of the content and technological modes, stabilization of fatty bases with antioxidants, correction of fatty acids content, and sealed packaging.

The article assesses the production method of young native sheep in the Volga region being sold in their birth year. Scientific and industrial studies were conducted to evaluate the effectiveness of the in vivo formation of meat productivity and consumer properties of mutton from young sheep of the Bakur breed. The results of the studies showed that the average live weight of Bakur sheep at birth is 3.9 kg. In the weaning time at the age of 4 months sheep weigh 27.5 kg, that is, the weight increased 7.1 times. The average daily weight increase in Bakur rams up to a month of age was 233 g; from a month to 2 months of age - 223 g; from 2 to 4 months of age - 165 g. The best morphological composition of carcasses belonged to young animals of 12 months of age, the ratio of meat to other tissues reached 80.8% and 17.2%. The content of tryptophan in lambs and young animals significantly exceeds the amount of oxyproline, which is a representative of defective proteins. Based on the above facts, the muscle tissue of the longest back muscle has a high commercial quality due to the thinnest muscle fibers with small impregnations of fat and is considered the most tender.

Product-line expansion and increase in production of functional meat products in order to form a healthy nutrition and improve the nutrition status of the population are the priorities of the state policy. Most of the food for nutrition of patients with diabetes mellitus is made using sugar substitutes which do not always meet the requirements of the diet. Meat semi-finished products intended for patients with diabetes mellitus should be a source of biologically complete protein and vitamins; have reduced content of carbohydrates, fat, salt and calories, take into account metabolic disorders in the body of patients. The formalization of biomedical requirements for semi-finished products for nutrition of patients with diabetes mellitus was carried out, as well as selection of ingredients for the recipe enriched with vegetable components that contribute to the improvement of functional and technological properties and biochemical parameters of model minced meat systems. A computer simulation method was used to design a recipe for semi-finished products enriched with vegetable raw materials with a low glycemic index (GI) that reduce the level of posprandial glucose (PPG). Changes in the biochemical parameters of minced meat containing Jerusalem artichoke and flax seeds were studied. The influence of vegetable raw materials on the reduction of catalase and lipase activity with increase in the activity of amylase in the minced meat system was revealed. A comprehensive assessment of the nutritional value and safety of the designed semi-finished products is given.

The article presents data on the influence of the degree of invasion by D. dendriticum plerocercoids on the parameters of the antioxidant blood system of omul of the Selenga River population. Infection with helminths affected the haematological parameters of omul blood. In the blood of omul infected with D. dendriticum, there is a significant decrease in the content of total protein, haemoglobin, red blood cells and white blood cells. Moreover, the severity of these indicators depended on the level of infection of the omul. The most significant decrease in these indicators is noted in omul with a high degree of invasion. The results of studying the composition of white blood cells show a substantial reduction in the content of lymphocytes and an increase in the number of segmenting clear neutrophils in omul with a high degree of invasion, as well as eosinophilia in all groups of infected fish, which is characteristic for parasitic attacks. The summary antioxidant activity significantly increased in the group of fish with a low degree of invasion (2-3 copies of plerocercoids). However, as the degree of attack increased (average degree–5-10 copies of plerocercoids; high degree–18 or more copies of plerocercoids), this indicator does not differ from that in uninfected individuals. Significant differences in blood catalase activity (catalase number) are not found between uninfected and infected omul. Information on changes in the antioxidant system parameters can serve as non-specific markers concerning the state of the fish organism, adaptation to changing environmental conditions and, ultimately, the quality of raw fish foodstuffs.

The rationale for the present study is explained by the need of Russian and foreign agricultural producers in high-protein feed preservation efficiency increase and nutrients loss decrease, as well as implementation of energy-saving technologies. Currently, there is lack of research data on utilization of chemical and bacterial agents for silage preservation. There is no definite opinion on vacuum influence on fermentation processes during ensilaging and on qualitative parameters of silage. The aim of the study was to give grounds for technological processes of biocombined chemical conservant Tecacid and biological agent Biosil-NN utilization, as well as improvement of Eastern galega conservation technology for increase of qualitative parameters and energy management efficiency. Laboratory and production trials, performed during this study, showed that optimal and most efficient approach was silage two-phase combined treatment with Tecacid (1.5 L/ton) and Biosil-NN (1 L/40 ton). Consecutive processing of galega forage ensilaging contributed to increase of fermentation quality and preservation of nutrients regardless of anaerobiosis production techniques. When vacuum sealing was used instead of conventional method of sealing, total content of acids, including lactic and oleic, decreased, which improved fermentation quality. Materials of this article are of practical value for feed producers involved in high-protein silage preservation, because the obtained results proved high efficiency of two-phase combined application of chemical and bacterial agents.

After the end of the fermentation process, which results in a curd clot, the resulting product is sent for cooling. This process directly determines the quality of the resulting curd. The cooling rate and accuracy of maintaining the temperature affect the cessation of lactic acid fermentation and the increase in acidity–one of the main qualitative indicators of cottage cheese. The use of different types of existing coolers does not fully meet the requirements of the technological regulations for the conduct of the process. The reason lies in the need to take into account not only the design features of the device, but also the knowledge of its dynamic properties, as well as in identifying a number of constantly changing production factors that have a significant impact on the flow of the cooling process. Using the mathematical modeling method allows you to reduce the costs and time required to solve the tasks. The conducted research allowed us to identify the parameters that most affect the cooling temperature and develop ways to eliminate them. The performed calculations allowed us to determine the laws of regulation that ensure high cooling speed and sufficient accuracy of maintaining the set temperature. The results obtained confirmed the effectiveness of the combined control system in comparison with the commonly used standard single-circuit control systems.

Vacuum drying is a promising way to cheese processing. The heating temperature is the most significant factor in vacuum drying. The purpose of this work was the selection of temperature regimes of vacuum cheese drying. Experiments on vacuum drying of cheeses were conducted at different temperatures and heat flow density. It has been established that the temperature decrease rises significantly the duration of drying process. Increasing the drying temperature up to 60 °C and more leads to a decrease in the temperature gradient across the thickness of the layer of dried cheese. The organoleptic characteristics of dry cheeses have been found to be most appreciated at vacuum drying temperatures of 50 and 60 °C. Based on the conducted research, the influence of temperature and heat flow density on the process of vacuum cheeses drying was analyzed. The recommended temperature for vacuum cheeses drying is (60 ± 3) °C, the recommended value of the heat flow density is (7.36 ± 0.3) kW/m².

Production of poultry products is one of the cost-effective areas of animal husbandry as a more rapid solution to the problem of providing the country's population with high-value food products. At poultry farms, this allows producing eggs and poultry meat with a low expenditure of labor and other material and technical means per unit of output, that is, almost 2–3 times lower compared to other branches of animal husbandry. Studies of egg production of poultry cross "Highsex Brown" were conducted at the Smetanino poultry farm in the Smolensk region. The aim of the study was to study the effect of protein nutrition of chickens on their egg production and standardization of egg mass, as well as the role of vitamin supplements in the diet of poultry feeding on the quality of the products obtained.

The leading role in muscle contraction is played by myofibrils, which, from the substances that make up the sarcoplasm, use the necessary energy to perform their functions. The source of energy, in this case, is only the biochemical processes of enzymatic decomposition (hydrolysis, phosphorolysis) of certain substances, in particular, glycogen nucleoside phosphates, located mainly in the sarcoplasm. In the muscle tissue of fish, the bulk of the energy needed to contract muscles is released as a result of ATP breakdown. By the outward manifestation and chemistry of the processes, post mortem rigour Mortis is almost identical to the motor contraction of the living muscle. The molecular mechanism of muscle contraction is based on the interaction of myosin and actin filaments. Studies have shown that the intense breakdown of muscle glycogen leads to a sharp decrease in the pH of muscle tissue in the acidic direction, which in turn affects the chemical composition and physical and colloidal structure of proteins, resulting in increased resistance of fish meat to the action of putrefactive microorganisms; decreased solubility of muscle proteins, their hydration, water-binding ability; swelling of connective tissue collagen; increased activity causing hydrolysis of proteins in the later stages of autolysis; the bicarbonate system of muscle tissue is destroyed with the release of carbon dioxide; precursors of meat taste and aroma are formed; the process of lipid oxidation is activated. As a result of the accumulation of lactic, phosphoric and other acids in fish meat, the concentration of hydrogen ions increases resulting in a decrease in pH.

The article is about the bone residue compositions analysis obtained from low-value poultry parts processing via the mass-metric parameters, chemical, fractional, amino acid, fatty acid, and mineral contents. The conditions for obtaining protein concentrate by the thermal method and low-temperature fractionation are reasoned and mathematically interpreted. Their proved high biological and nutritional value, identical taste and aroma properties, physiological usefulness and harmlessness allow recommending the invented products as a basis for the dry soups production, including the "premium" class.

The authors studied the possibility of using several methods for obtaining a collagen-containing base, which is a collagen hydrate obtained using organic acids. Collagen is a unique protein and a part of a variety of connective tissues of living organisms. It has a form of a unique three-spiral structure consisting of a molecule of a specific set of amino acids. It is of great practical importance for cosmetology and medicine. Collagen is one of the most common proteins in living organisms. A significant proportion of collagen is concentrated in the skin. Known methods for obtaining a collagen product are associated with the use of organic acids for de-fibration. After processing, the collagen product has a high moisture-absorbing property. Selection of the concentration and type of organic acid makes it possible to obtain a product with the necessary characteristics of functional and technological properties. Also important that they have a positive effect on the state of the human body, as well as open the possibility of varying properties for targeted use in cosmetology and medicine. The obtained collagen substances provide a range of concentrations necessary for specific purposes, have high hydrophilicity, and create conditions for obtaining various forms (dispersions, membrane materials, and sponges) for subsequent use in the cosmetic and medical industries.

Clams as a group of burrowing molluscs hold high positions in the world fishery and aquaculture of bivalve molluscs. The paper presents the results of studies of the technical and chemical composition, functional and technological properties as well as the nutritional value of meat of three types of clams harvested in the Kerch Strait towards the Sea of Azov: Anadarakagoshimensis Tokunaga, 1906, Chameleagallina Linne, 1758, Donaxtrunculus Linnaeus, 1758. Shellfish meat is rich in protein substances, being (in % of absolutely dry matter) 77.4, 74.1, 74.8, respectively, for A. kagoshimensis, Ch. gallina and D. trunculus. However, the availability of limiting essential amino acids affects their balance and biological value (%), namely A. kagoshimensis–48.6, Ch. gallina–58.8, D. trunculus–80.0. High iodine content in clams' tissues was noted. It suggests the possibility of introducing mollusc meat into diets for preventive dietary nutrition. In terms of food saturation, these types of molluscs can be attributed to low-saturated food raw materials, and according to their calorific value, to low-calorie ones. Further investigations in this sphere, the popularization of clam meat as a gourmet product, and world experience in the mollusc farming can ensure the progressive development of clam aquaculture in the Azov-Black Sea basin.

The work is devoted to the essential task of scientific justification of the use of waterfowl meat in the meat products technology. The objects of the study were the white Peking ducks, the muscovy ducks and the mulard hybrid ducks. In the comparative aspect, the gravimetric parameters of the main dressing parts of the duck carcasses, their tissue composition, total chemical composition (moisture, protein, fat, mineral substances), the fractional composition of meat proteins, the content of macroelements (potassium, calcium, magnesium, phosphorus) and microelements (Ferrum, zinc) were studied. The energy value of the duck meat, its functional and technological properties was determined, and the microstructure of the muscle tissue of the breast and thigh parts of the carcass was studied. The comparative analysis showed that the meat of the Peking duck is inferior to the meat of the muscovy duck and the mulard duck in protein content, but exceeds it in fat content. The most significant portion of the muscle tissue is concentrated in the breast and leg quarter. The meat of the Peking duck has a higher caloric content compared to that of the muscovy and the mulard duck. Duck meat is rich in potassium, calcium, magnesium, as well as Ferrum and zinc. Duck meat can be used as a functional raw material because these mineral substances are often scarce in the diet of a modern human. High functional and technological properties of duck meat provide high-quality indicators of the finished product.

The research is aimed at the study of control possibilities of freshness degree and storage technology violation of frozen fish (Rainbow trout) using chemical piezo sensors array in the «e-nose» system. There have been demonstrated the opportunities of qualitative and quantitative determination of priority highly volatile compounds-markers of native and modified state of fish and gills after a 2-minute measuring by sensors array with minimal sample preparation and without additional preparation or odour components concentration. We can fixate early signs of changes in the fish fillet of a trout after three days of storage mode non-compliance and subsequent freezing, using chemical sensors. We can evaluate the storage time of fresh fish in any conditions with an error of measurement of no more than 10 %. We have developed the method of fish odour simple analysis and of obtaining diagnostic information about fish freshness according to fillet and gills state. The application mode of chemical sensors and e-nose «MAG-8» allows acquiring objective information, and is highly sensitive, expressive and economically acceptable for laboratories and mobile monitoring stations of any level.

Nowadays, one of the priorities of the food industry development is the use of non-traditional biologically active raw materials of vegetable and animal origin. Colostrum is a natural concentrate of immunoactive and bio-stimulatory factors and nutrients that has a health-promoting and rejuvenating effect on the whole body. The objective of the research is to develop the curd products technology with complete replacement of eggs and partial replacement of curd with natural immunomodulating raw material which is colostrum. The formed product line group is intended as functional products to provide food for various groups of people. For achieving the objective, the following research tasks have been determined: to study physical and chemical properties of cow's colostrum; to study biological and microbiological properties of cow's colostrum; to examine the influence of colostrum on the organoleptic and structural and mechanical properties of curd products; to select ingredients and define the curd product formulations; to design the curd production technology; to analyze the finished product properties. The developed curd products technology using complete replacement of eggs and partial replacement of curd with cow's colostrum meets quality requirements and provides functional food products with better characteristics for keeping the population healthy in comparison with traditional methods.

Improving the safety and quality of meat raw materials from animals of special-purpose beef cattle helps to meet the demand for foods at high nutritional value. In the Russian Federation, the Aberdeen-Angus breed is one of the leading beef cattle, from which high quality marbled beef is obtained. Investigations have been carried out to study the qualitative indices of beef from this breed at storage under temperature conditions of cooling medium of 1 ± 0.5 ° C and minus 2.5 ± 0.5 ° C in cold chambers during 12 and 24 days. A decrease in the content of free amino acids in meat during storage was noted. It was found that after 24 days of storage, the biological value of the product (ratio of essential amino acids to nonessential ones) at minus 2.5±0.5 ° C was 1.14 times higher as compared with storage at 1.0±0.5 ° C temperature. After 12 days of storage at 1.0±0.5 ° C temperature, the values of acid and peroxide numbers increased about 3 times in comparison with the initial values, while at minus 2.5±0.5 ° C two times only. After 24 days of storage, the increase of acid number in chilled meat was 42% higher than in super-cooled meat; the values of the peroxide number in meat at 1.0±0.5 ° C was 1.3 times higher than in meat at minus 2.5±0.5 ° C. The researches resulted in recommendations of the temperature conditions providing the storage of super-cooled vacuum-packed meat without phase transition of water into ice as well as ensuring better preservation of biologically relevant components and nutritional value of meat.

One of the ways to ensure safety, preserve quality and increase the shelf life of meat with minimum technological processing of raw materials is the use of supercooling and storage technologies at sub-cryoscopic temperatures. Supercooling is a process of refrigeration processing, which provides the meat temperature decrease (by 1-2°C) below the cryoscopic temperature without phase conversion of water into ice (supercooling) or with partial ice formation (freezing). Subcooling ensures better quality preservation and longer shelf life of raw meat and finished meat products compared to cooling. Phase transformation of water into ice during freezing and freezing of food products causes irreversible changes in them as a result of crystal formation in muscle fibers and denaturation of sarcoplasmic and myofibrillar proteins. The article presents the results of research to justify the temperature regime of storage, which provides a stable hypothermal state of meat and meat products. It is shown that the limit temperature of subcooling is a fixed individual characteristic of the beginning of ice formation in meat and certain types of meat products and can be used as an indicator to justify the temperature of the cooling medium, providing the stability of products in the subcooled state.

Based on the charter of the World Health Organization, "health is not only the absence of diseases and physical defects, but also the well-being of a complete physical, mental and social condition." One of the main health problems is that the current state of children's health is characterized by high child mortality under the age of five, especially in the first month of life, which accounts for 50.0% of cases. The fundamental nature of human health is laid back in the perinatal period, which determines the further formation of the body. At the children birth, during unscheduled periods, mothers express milk, which is significantly different in chemical composition from milk obtained from mothers who gave birth at the appropriate time. They have an insufficient amount of nutrients that ensure the normal development and protection of the child's body. In connection with this problem, it was found that rabbit milk, having its stimulating effect, promotes rapid growth, as well as the normal development of the body. The comparative characteristics of the main physicochemical parameters of rabbit milk with cow, goat, and female milk were studied and presented. The amino acid, mineral, fatty acid composition was studied, the biological value was calculated, the lysozyme activity was determined. The qualitative and quantitative composition of amino acids, minerals, as well as high physico-chemical parameters indicates the advisability of introducing rabbit milk into the diet of newborns, especially premature babies.

The article represents the results of the research aimed to study the possible use of probiotics in the development of biotechnology for producing soft rennet cheeses with increased biotechnological value. The researchers found that the use of yeast consisting of L. Lactis and B. Subtilis made cheeses ripen faster and achieve the desired values of active and titratable acidity quicker. In control and experimental samples the ripening process took 8 hours while for other rennet cheeses with other probiotic consortiums including L. Lactis it took 12–14 hours to ripe. The addition of B. Subtilis to soft rennet cheese makes cells of probiotic cultures grow faster and more abundantly in comparison to the control sample. However, the microbiological analysis showed that at the end of the ripening process the number of L. Lactis bacteria cells, as well as B. Subtilis in experimental samples was higher than in the control sample by 0.5 and 1.2l g CFU/g respectively. The organoleptic evaluation showed that among seven samples of cheese the sixth sample had the best colour, smell, taste, consistency, pattern, and appearance. The sample had a sweetish cheesy taste, a tender homogeneous plastic consistency, a uniform white colour with holes of irregular, angular, slotlike, and oval forms of 1–2mm. The most rational concentration of Bacillus subtilis (strain 534) bacteria is 5 %. In this case 1ml contains 480 thousand microbial cells. This concentration gives a product a moderately marked cheesy, spicy taste that is inherent to soft cheeses. This indicates the feasibility of using Bacillus subtilis bacteria (strain 534) in the 5 % amount by milk weight.

The article represents the results of research into the development of a remedy for treating puerperal mastitis and endometritis in high-producing cows. The work was carried out at The Department of Obstetrics, Surgery, and Physiology of Domestic Animals in Don State Agrarian University. The research involved a complex pharmaceutical composition used as a dosage form and containing yotoin as the active substance, excipients (retinol, dexamethasone, propolis), and vehicle (liquid paraffin). When getting into an affected cavity, the remedy is completely absorbed and therapeutically acts on affected tissues and organs both generally and locally. The effect is adjusted depending on the disease severity. All studied compositions have a high therapeutic effect. However, they differ in the time needed for the improvement in wellbeing to appear and the length of therapeutic treatment. We chose composition no. 2 as the optimal for further clinical trials. When using the tested remedy, the improvement in the general and local well-being of an animal appeared on the fifth day since the beginning of treatment. The whole therapeutic treatment took 10 days. The tested remedy showed a 100% therapeutic effectiveness.

The article discusses the problem of enriching food with essential fatty acids, especially linolenic acid (ω-3), as its deficiency leads to serious disruptions in living processes of a human body. Using directly flax seeds allows reducing significantly (by 3–4 times) the share of flax seeds' processing products in the composition of composite mixture, as well as preserving the entire phytopotential of the processed grain and seeds. In particular, the use of flax seeds, which has not only a high protein and fat content, but also a unique composition of some micronutrients, primarily they include polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 family, essential amino acids, and the presence of other no less valuable components–dietary fiber, lignans, trace elements, fat-soluble vitamins. The introduction of flax seeds in the mixture poses a question of developing an innovative technology for processing mixtures consisting of grain and oilseeds. The use of white flax is preferable in the production of baking flour. Wheat-flax flour and wheat-flax bran can be used as the main components in the production of general, special and therapeutic purposes on a grain basis. While studies there were developed technological schemes for the preparation and grinding of two-component grain mixtures based on wheat and flax seeds. Thus, there were established some patterns of preparation and grinding of two-component grain mixtures for obtaining flour of composite types with specified technological properties and increased nutritional value due to the enrichment of polyunsaturated fatty amino acids ω-3, ω-6 of traditional grain types by adding flax seeds into it.

The article is devoted to studying the effect of membrane filtration on the change in the biological value of natural curd whey and its nanoconcentrate. As the statistics shows, no more than 20% of natural curd whey is subjected to deep processing. Some techniques for increasing the dry matter concentration have been considered, and their disadvantages have been identified. The most up-to-date technique–nanofiltration–has been chosen, the main advantages of which are high efficiency of concentration and partial demineralization effect during whey processing. The purpose of the work is to study the effect of nanofiltration treatment on the change in the amino acid composition of natural curd whey and nanoconcentrate. The work studies the natural curd whey received in the process of low-fat. Experimental data showing the essential amino acids content have been obtained. The amino acids content was determined by gas chromatography. The calculation of the amino acid score in natural curd whey and its nanoconcentrate has been done. Limiting amino acids have been found both in natural curd whey and nanococentrate. The values of comparable redundancy index, the essential amino acids index, and the utility coefficient were calculated and compared. Using the obtained calculations, it is possible to conclude that the nanoconcentrate in comparison with natural curd whey has a higher balance of essential amino acids, their number increases, and it is necessary to take these data into account when developing new types of products having increased biological value.

The article presents the results of the study of the biotechnological and biogenic potential of king crab (P. camtschaticus) peeling waste, obtained during the production of boiled-frozen limbs. The waste used was a tadhopper shell and a conditionally protein portion (gills and insides) of the crab. It has been experimentally established that the proportion of the shell is about 60-65% of the weight of the waste, the proportion of the conditional protein-lipid part varies within the range of 30-35%. The waste contains proteins (13.37 ± 0,05%), lipids (2.68 ± 0,1%), minerals (8.14 ± 0,25%) and carbohydrates (4.22 ± 0,05%). Biological value of wastes is confirmed by data of amino acid composition of proteins, content of macro- and microelements and determination of relative biological value. Obtained results confirm high potential of king crab peeling waste as raw material for biologically valuable products.

The increase in production of milk whey and the large-scale introduction of membrane technologies for fractionation of its various components has led to a significant interest in the use of whey proteins. Their application in food technologies is constrained by their potential antigenicity. The authors developed a technology for reducing the allergenicity of the β-lactoglobulin in the ultrafiltration concentrate of cheese whey by means of biocatalytic conversion using enzyme preparations Flavorpro 750MDP and Promod 439L. The purpose of the research was to justify the required modes of proteolytic enzymes inactivation in the obtained β-lactoglobulin hydrolysate that can ensure safety for a living organism. The mode of enzymes inactivation which is necessary and sufficient for reducing their activity in the hydrolysate when consumed was determined with a certain safety margin (t = (80 ± 2) °C, τ = 5 min). Preclinical studies of the obtained food composition were carried out by pharmacoetological method on adult BALB/c mice. Significant differences were found in horizontal and vertical motor activity, as well as the frequency of "looking into burrows" and the level of defecation. Under new conditions the animals of the experimental group demonstrated more exploratory behaviour rather than defensive one. This indicates a positive effect of β-lactoglobulin hydrolysate on the physical and psycho-emotional state of the tested animals and its safety for a living organism. The developed technology allows to obtain functional foods based on β-lactoglobulin hydrolysate with target physiological and biochemical properties, reduced allergenicity, increased food and biological value.

The influence of such vegetable crops, as table beet and fodder carrots, and natural coniferous extract in the diets of cows in 8-9 months of pregnancy is investigated. The use of food composition caused a decrease in the concentration of heavy and toxic metals in the milk of highly productive black-and-white cows with annual productivity of 6000 kg in the conditions of anthropogenic pollution. The type of feeding-silage-hay application was investigated. Against the background of the main diet animals of experimental groups are additionally fed is 30, 50 and 80 g per head per day of beets and a similar amount of carrots as fodder. Natural coniferous extract (liquid) in a dose of 5.0 ml/head was fed in a mixture with feed. Table beet, carrot and natural coniferous extract ( liquid) with high antioxidant and sorption simultaneously properties in a mixture with feed rations. In this way, it is carried out to supplement the body of cows with a complex mixture of vitamin C, vitamin B, vitamin E, selenium, spicy-aromatic plants. This method allows more successfully solving the problems associated with metabolism, with the accumulation of heavy metals in the milk of animals with a year-round table method of maintenance. The studied phytogenic feed additives caused an increase in the digestibility of nutrients in diets, a significant decrease in the accumulation of Zn, Cu, Pb, Cd, As, Hg, Fe+2 in the body.

Numerous studies have shown that it is very important that the microorganisms included in the composition be in a strong symbiotic relationship when selecting vents for fermented dairy products. Therefore, it is the primary task to identify the relationship between microorganisms in the preparation of the starter. Strains that retain biochemical activity for a long time, depending not only on external factors (composition of nutrient medium, temperature, etc.), but also on the ratio between biochemical active and inactive cells in populations of microorganisms, which determines the viability of the culture, its practical value, are considered valuable. Microorganisms of the genus Lactobacillus are widespread in nature and are members of human microflora. They have high biological and functional activity, which determines their practical use as probiotics and in food production. Propionic acid bacteria are considered as promising probiotics, the positive impact of which on human health is generally recognized. The scientific results show the expediency of using strains of propionic acid bacteria in the production of functional dairy bio-products for the purpose of enrichment with probiotics cells and their useful exometabolites. As a result of the co-cultivation of propionic acid bacteria and acidophilic bacterium, a stable microbial association with high probiotic and biotechnological properties (inoculum) has been developed. A scheme for preparing an inoculum for producing a bacterial concentrate using pure cultures of propionic acid bacteria and an acidophilic bacterium has been developed. This article presents the results of studies on the selection of nutrient medium in order to increase the yield of biomass and the accumulation of certain metabolic products by microorganisms.

The article describes the relevance of finding new protein sources with high nutritional and biological value. For solving this problem, several methods of protein quality and digestibility analysis (PDCAAS, DIAAS etc.) in world practice are considered. The experimental researches included analysis of protein content and ratio of molecular masses of polypeptides depending on doses of ionizing radiation (3 kGy, 6 kGy and 9 kGy) of fresh and heat-treated oyster mushrooms (Pleurotus ostreatus) samples. It is defined that the protein content in heat-treated oyster mushrooms is significantly higher than in fresh mushrooms, so ionizing radiation can increase the biological value of mushroom free proteins and affect at molecular structure of product, its structural and mechanical properties through the destruction of proteins and their decomposition into amino acids. Ionizing radiation is also an instrument for mushroom products shelf life prolongation up to 21 days, which prevents microorganism vital activity and growth.

A decrease in the level of immunological reactivity and natural resistance of the body is one of the reasons for the decrease in the viability and safety of poultry. When used in feeding antibiotics, a number of undesirable side effects occur. Therefore, of particular interest is the use of phytobiotics to form the resistance of the bird organism to the effects of adverse environmental factors. Phytocompounds affect the processes of metabolism and neutralization of foreign substances, which are carcinogens and mutagens. They have the ability to bind free radicals and reactive metabolites of foreign substances, inhibit xenobiotic activating enzymes and activate detoxication enzymes. Phytobiotics have antiviral, antimicrobial, as well as immunomodelling effects. The main advantage of feeding herbal supplements is that the animals are not exposed to any risks; the possibility of their use as flavoring, appetite-stimulating substances is fully confirmed by the EU documents regulating nutrition. The range of such domestic drugs is narrow and not developed. Increasing the antioxidant status of the animal's body by optimizing the level and quality of feeding, especially by adding exogenous antioxidants obtained from high quality raw materials, can be one of the most important and effective means of improving the health and, therefore, productivity of poultry. The study of the effect of feed additives made of the vegetative mass of amaranth on the resistance of poultry is a modern area of research in world science.

The paper provides the analysis of IR spectra of ferment lysates, which showed that there are a number of weak bands 1050-1150 cm⁻¹ in spectra typical for vibrations of ester bonds and frequency 1150-1300 cm⁻¹ corresponding vibrations of CH₂ groups in fats. Given the high intensity of the peaks at 2800-3000 cm⁻¹, the high intensity of the peaks at 1600-1700 cm⁻¹ and 1500-1550 cm⁻¹ (typical for amino acids) can be assumed to be high in amino acids containing NH₃, CH₂ and CH₃ groups. The study showed that hydrolysis products (ferment lysates) derived from secondary fish processing products have similar protein structure and identical peptide fragments.