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Infrared (IR) spectroscopy is currently one of the main methods for the analysis and identification of organic compounds. The method is based on passing infrared radiation through the object under study, which entails the excitation of molecules, forcing them to make oscillatory movements. During this process, a decrease in the intensity of light passing through the sample is observed. Absorption occurs at long waves, the energy of which is comparable with the excitation energy of vibrations in the molecules under study. This indicates the presence in the molecules of samples or functional groups. Thus, you can predict and find out about the possible structure of the substance. The authors of the study proposed a method for producing a collagen-containing base. The selection of the concentration of organic acid makes it possible to obtain a product with the necessary characteristics. The main objective of the experiment is to characterize the structural changes in the collagen fiber in the process of obtaining collagen hydrate. Infrared spectra were obtained at each stage, starting from the initial sample and ending with the final collagen hydrate. A comparative characteristic of the collagen molecules of the initial and final samples allows us to conclude that the aggressive medium in the process of hydrate production does not in the least damage the native structure of collagen fibrils. In the process of obtaining collagen fibers, they are released. Subsequently, the collagen bases were homogenized in a medium with distilled water, using the ratio: one part of the mass of processed silver carp skins and three parts of water. Obtaining an emulsion with high hydrophilicity, which creates the conditions for use in various forms in the food, cosmetic and medical industries.

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.

This article is devoted to the study of collagen-containing raw materials and obtained collagen substances. Histomorphological analysis was carried out, which resulted in data on the presence of collagen in animal and fish raw materials, but characterized by a loose structure and a smaller thickness of fibers in the case of fish skins. Studies of the fractional composition showed that the predominant fraction is alkali-soluble, which include collagen proteins. The obtained dispersion of collagen fibers of the hides of inland water bodies and split leather from cattle hides. Dispersions are similar in properties, but have some differences associated with structural features. The materials obtained for the food, cosmetic and medical industries meet the principles of rational nature management and are economically viable.New ideas about the role of collagen in nutrition, the creation of original products, the need to develop unconventional and improve existing technologies of collagen substances of various functionalities, require the implementation of approaches to ensure maximum transformation of collagen-containing resources into human products, materials and tools.New ideas about the role of collagen in nutrition, the creation of original products, the need to develop unconventional and improve existing technologies of collagen substances of various functionalities, require the implementation of approaches to ensure maximum transformation of collagen-containing resources into human products, materials and tools.In terms of sanctions of the European Union, the United States and supporters, reducing the import of natural polymer-film coatings, finding new sources of film coatings for the food surface is most appropriate.

In the process of life of the body continuously consumed nutrients that perform plastic and energy functions. The source of nutrients is a variety of foods, consisting of a complex of proteins, fats and carbohydrates, which in the process of digestion are converted into digestible substances. Collagen is the basis of connective tissue and binds the cells in the tissues, creates the frame of the whole body. The gastrointestinal tract, as a system of organs, is no exception and is designed process and extract nutrients from food. Most organs consist of connective tissue, accounting for 60–90% of their mass, which confirms its importance and the role of collagen in this regard can not be estimated. Collagen functions in the body are diverse, one of the main - part in digestion, the violation of which is the cause of diseases such as gastritis and ulcers. For the prevention and treatment of such diseases are very useful liquid collagen-containing food in the form of functional drinks. Developed and obtained in the experimental laboratory a variety of drinks on a collagen basis, with the use of additional broth with sea buckthorn pulp, tincture of dried chicory root powder and broth with the flesh of Jerusalem artichoke. An invaluable contribution to the therapeutic and preventive actions of all these components is proved not only scientifically, but also time-tested.