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Currently, the production of fish products from pond fish in Russia is growing. In the process of processing fish, by-products of cutting are formed: liver, yastki, skins, cheshchuya, etc. The purpose of the work is to evaluate the complex of properties of the oarfish as a source of food systems that allow for the progressive development of the domestic market. The object of the study was the products of cutting paddlefish. Generally accepted methods of studying the properties of fish raw materials were used in the work. When studying the mass-metric indicators of oarfish cutting products, it was revealed that the mass fraction of the liver is 18.4% and can be used in the technology of semi-finished products, pates and canned food. The results of studying the chemical composition of the liver of the oarfish showed that it is rich in fat (18.9±2.15 %). A comparative analysis of the results of the conducted studies showed that there is more manganese, copper and iron in the liver of the oarfish than in meat. But the liver is inferior to meat in terms of zinc content of 6.6 ± 2.34 mg/kg versus 7.5 ± 1.59 mg / kg. Thus, the level of copper is 4.6 times, manganese is 15.3 times and iron is 4 times higher than in paddlefish meat. Indicators of the biological value of the studied pond fish confirm the prospects of their use as an alternative raw material source for the production of a diverse range of fish products. The results of studies of the fatty acid composition show that, according to the fat content of fish in inland reservoirs, they do not belong to products of high biological value, which is compensated by a high protein content. However, this characteristic can be significantly improved by designing recipes for various culinary products based on them. At the same time, as a positive fact, it should be noted the presence in the fillet of carp, silver carp and oarfish of essential nutrition factors ?-linolenic acid (? 6), as well as the presence of polyunsaturated fatty acids.

Iodine belongs to the most important elements that are responsible for the full working condition of the body. Iodine deficiency is a very acute problem, its elimination is an important task of the world communities, reflected in the Doctrine of Food security of the Russian Federation, regional target programs of Russia. In the modern world, the proposed measure for the prevention of iodine deficiency is the consumption of iodized salt and some foods containing an inorganic form of iodine, or the use of a variety of biologically active additives. However, according to the observed statistics of diseases that are associated with a lack of iodine, the presented measures are not very effective. The article presents studies of the process of bioconversion of inorganic iodine into organic – bioavailable, capable of reaching the target organ, for example, during the germination of lentil grains in the appropriate nutrient medium. The possibility of obtaining an organic form of iodine from sprouted lentils in an iodized medium with subsequent production of food products, such as vegetable milk, is proved. The organoleptic, physico-chemical parameters of the milk obtained, as well as vitamin and amino acid compositions that increase the nutritional and biological value of the product were studied, the safety indicators were analyzed and meet the requirements for use in food systems. In the course of the work carried out, we obtained a product with a balanced composition of nutrients for the human body. These developments open up prospects for the creation of functional products for functional purposes with a bioavailable form of iodine.

The use of collagen in food industry is becoming increasingly popular. It has a neutral taste and smell, so it can be added to drinks. Drinks based on natural mineral waters - "Shorley" type drinks are an actively developing segment of the beer and alcohol industry. They contain various fruit and berry raw materials. The paper substantiates the component composition and formulation of beverages based on soluble collagen of fish origin. We used the hydrate of collagen proteins from the skin of the carp in the form of 2% dispersion. Three types of mineral water were used: "Slavyanovskaya", "Essentuki 4" and "Narzan". Raspberry, cherry and black currant juices were selected as fruit and berry raw materials. They have valuable biologically active properties due to their high content of vitamins, macro-and microelements, flavonoids and other valuable components. The obtained samples of beverages have good physical and chemical characteristics. Experimental samples of drinks with the addition of mineral water "Slavyanovskaya" and "Narzan" were distinguished by the harmonious taste of the corresponding juice without the taste and smell of fish collagen. For samples of soft drinks, refreshing and thirst-quenching properties were shown. A salty taste was observed for drinks obtained with the use of "Essentuki No. 4" water. Therefore, in the preparation of beverages such as "Shorly" this type of water is not recommended. The results of the analysis of beverages during the shelf life confirm the stability of the indicators of the tested samples. The shelf life of beverages was 6 months under storage conditions: temperature 12±2 °C and relative humidity 70±5%. The developed recipes and the results of the analysis of the characteristics of beverages allow us to recommend them to meet consumer demand for the prevention, maintenance and correction of physiological conditions of the body.

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.

Potential opportunities of fishery resources of internal reservoirs of the country are estimated at 5 million tons that creates prerequisites for the increase in rates of the development of the branch, and, therefore, volumes of the food resources related with the improvement of structure ofpopulation’s nutrition. It should be noted that when processing fish raw materials it is necessary to seek for the achievement of the highest customer value. It is provided with the high quality, goodness, commodity-food indices, food, biological and physiological properties. The goodness is estimated by sanitary and hygienic indices and provides the harmlessness of production for a human body. In the course of own pilot studies fish of internal reservoirs was established to be an excellent source offull-fledged protein, fat and extractive substances which act as the most important factor of the food determining the health of the population. In terms of a mass fraction of protein the meat of pond fishes comes up to the meat of warm-blooded animals. The assessment of a ratio of amino acids in comparison with a standard of FAO shows that in a human body amino acids of proteins of pondfishes are capable to be digested at the level of 60% (U = 0,48-0,73). The content of fat depends on a species offishes and fluctuates from 0,5 to 9,0% (in some cases can reach 30% - in catfish). Accessibility offish fats is very high and amounted for 96-97% at metabolism coefficient as 0,34-0,19. At room temperature cod-liver oil has a liquid consistence and contains more than 80% of unsaturated fatty acids that provides their high accessibility. Muscular tissue offishes contains a full set of vitamins that confirms the high nutrition and biological value offishes. Expansion of the range of fish products in industrial scale will considerably reduce the present deficiency of animal protein in a food ration of the population, will raise a share of useful fats at enrichment by vitamins. The purposeful use in many respects will provide hygienic and physiological norms in nutrition, will create conditions for of the development of the foodstuff and diets correcting and supporting the health of the human.

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.

A technique is proposed for the experimental determination of internal friction in food materials, as well as a device based on a torsion pendulum with laser registration of the angle of rotation, which ensures the minimum relative displacement of the layers of the material under study in the measurement process. The definition of internal friction is based on finding the attenuation of a torsion pendulum connected to a cylinder immersed in the medium under study. As an example of the application of the method to food systems, the dependence of internal friction on viscosity in solutions of sucrose and glycerin is determined. This dependence is linear for sucrose solutions and non-linear for glycerol solutions, which may be due to the interaction of hydrated molecules in solutions. Examples of the application of internal friction measurements in the study of membrane concentration processes are given. The method of internal friction was used as an auxiliary rheological method in a comprehensive study of the process of deposition of concentrated substances on membranes during ultra- and nanofiltration of whey. Thus, it has been shown that, despite the thinness in comparison with the membrane, the polarization layer makes a significant contribution to the internal friction of the membrane-layer system. This leads to a sharp decrease in the flow of curd whey filtrate through the membrane, compared with the flow of water under the same conditions. The dependence of internal friction on the concentration in the curd whey that underwent electroflotation treatment was determined, as well as the thermal isomerization of the lactose contained in it. Using such curves, the relationships between the permeability coefficient Lp * in the Kedem–Kachelsky equation and the parameters of the nanofiltration process of given food systems can be found.

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.

The choice of research direction is related to the actual problem of production and distribution of functional purpose food products due to the spread of nutritional diseases and the lack of micronutrients in ordinary people and athletes diet. As an object for enrichment with iodine, it was suggested to use lentils, which is famous for its high protein content, low lipid and oligosaccharide content, and low inhibitory effect. The iodine accumulation occurs during germination, due to the use of a nutrient solution of the iodine inorganic form. In addition, the biochemical composition of the grain and the biological value of lentils are significantly improved: an increase in the content of total amino acids and vitamins is found to be 1.5-2.0 times, a mass fraction of the oligosaccharide fraction is observed. To determine the effect of technological processing on the degree of iodine conservation in lentils the grains were exposed to the following impact: grinding, extrusion, frying. An insignificant decrease in the amount of iodine during extrusion was noted and more significant one - during grinding. The obtained results of the determination of biological safety by the method of studying the effect of the investigated product on the growth response of ciliates allowed to confirm the safety of both fresh and dried sprouted grain of lentils. When studying the microbiology of grain by sowing on agarized selective diagnostic environments with subsequent identification of the qualitative and quantitative composition of microflora, including colony-forming units, deviations from the normative indices were not revealed. Experimental production of the extrudate was carried out, possible ways of its use in meat systems for improving the functional and technological properties of minced meat, as well as for independent use as snacks for the nutrition of athletes were suggested.

A man's life, his health and work is impossible without full of food. According to the theory of balanced nutrition in the human diet should contain not only proteins, fats and carbohydrates in the required quantity, but also substances such as essential amino acids, vitamins, minerals in certain, beneficial to human proportions. In the organization of proper nutrition the primary role of the meat products. Turkey is the largest after the ostrich poultry are grown in Russia on an industrial scale. Undoubtedly, the leading positions on the market of poultry meat is chicken products, but in recent years Turkey meat is becoming increasingly popular. The processed by-products include liver, heart, gizzard, neck, feet, head, and corals. The highest mass fraction of Turkey offal is the liver, heart, gizzard. It was established experimentally that the output of the liver is of 1.23%, the output of the heart 0,45%, muscular stomach of 1.87%. The article presents data on the study of the chemical composition of the offal of turkeys, fractional composition of proteins, the assessment of the nutritional and biological value of byproducts. The objects of study are: offal (liver, heart, gizzard) broiler turkeys received at home as a result of slaughter and primary processing. Despite the fact that Turkey sufficiently studied in terms of nutritional and biological value, however, information information on evaluation of properties of by-products is not enough. However, according to our estimates, they have considerable potential in the development of innovative products for food, feed and medical purposes on the basis of deep processing of all resources.

Intensive development of turkey in Russia not only leads to an additional source of high-quality meat, but also the appearance of a significant proportion of byproducts little demanded by consumers. The upward trend in semi-finished production has led to the accumulation of the skin, which amounts to about 13% of the carcass weight. In connection with this required scientific substantiation of its rational use for food purposes in different assortment groups of products. To solve the problem must be in-depth study of the biological structure. Results of experimental studies have shown that protein and fat ratio is 1: 2, which speaks of the need to enrich the food component of the high-protein, such as vegetable protein concentrates. turkey skin is characterized also quite high in proline, glycine, aspartic acid and glutamic acid, indicating that the presence of collagen proteins in the object. But little hydroxyproline content conditions softness of the skin, for example, with respect to the skins of pigs. Calculation of the biological value of the product showed a balance of protein and a high coefficient of utility. turkey skin is characterized by low water-holding capacity, but high oil-holding ability. The stability of the resulting emulsion was 83%, which indicates a promising technology in the use of emulsions of meat products. Qualitative emulsion can be prepared using vegetable protein. Balance of fatty acid composition, the presence of collagen protein nature dictates the feasibility of creating a balanced composition of emulsions with high functional and technological properties

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.

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.

Enzymatic technologies were included strongly into practical activities of the person, the volume of the world market constantly grows and is updated. However the domestic production of enzymatic preparations very lags behind world level that is in many respects connected with insufficient scientific and technical base for a wide circulation of technologies in large-scale production. At the same time there were Russian producers of enzymatic preparations from animal fabrics and bodies for processing of raw materials of an animal origin, according to forecasts, of interest in rational use of resources of an animal origin. In article data on research of properties of the enzymatic preparation "Protepsin" and an assessment of prospects of application are provided in processing of raw materials of an animal origin. The enzymatic preparation "Protepsin" made in the conditions of JSC Plant of Endocrine Enzymes (Rzhavki, Moscow region) activity at action on proteins of meat shows, including the strengthened structure, has milk-clotting effect, is active in the field of pH 4,0-6,0 and temperature 20-45zs. The proteinaceous complex includes 4 fractions, 2 from which possess the general proteolytic activity. One of them shows the general proteolytic and milk-clotting activity. Enzymes differ in an amino-acid set and molecular weight. The method of a disk electrophoresis determined molecular-mass structure of "Protepsin". The preparation inactivation conditions guaranteeing its safety in the production technology of foodstuff as active proteolytic enzymes in the course of digestion can cause violations of integrity of fabrics and corresponding diseases are shown. Thus, conditions of use of a perspective proteolytic preparation in technology of a wide range of food of an animal origin are in a complex proved and picked up.

Functioning of the organism is accompanied by energy consumption, while the efficiency of extraction of energy by the body during exchange reactions depends on a combination of factors, mainly related to the composition and quality of food. The article analyzes the prospects of using the laws of thermodynamics when considering food as a source of energy of different quantity and quality level, in the evaluation of the effect of dietary supplements on the energy stability of the biological system – the human body. Accumulated experience now shows the usefulness of the search for natural sources of biologically active substances and their introduction into the food products and intermediates. However, a detailed analysis of their impact on the human as a biosystem is problematic because of the need for a large number of experiments in the experiments in vivo, that require individual approach in determining the effectiveness of the impact in the transformation of food into energy for life, dosing the validity of taking into account individual characteristics of the organism and the formation of a given the quality level of the food product. The problems of generalization of the information available and the expansion of knowledge on natural sources of biologically active substances to increase the efficiency of gas exchange, the positive correction of oxidative processes and lifetime detoxification nutrientnogo by changing the composition of food systems at different stages of the process. The directions of the fundamental rationale for the engineering design recipe-component solutions and the formation of diets varying energy direction, providing a positive correction parameters respiratory efficiency, level of oxygenation of hemoglobin and other indicators of metabolic processes of the human body.

The study of mixed-ligand complex formation is important problem of coordination chemistry currently. The ligands of different nature within the domestic environment of the complex, have a mutual influence, changing the chemical properties of complexes (acid-base, oxidation-reduction, the rate of ligand substitution in the internal environment) and their biological activity. According to the literature, the issues of mutual influence of ligands, which leads to a change in the reactivity of the complexes have been widely studied with the assistance of ligands of different nature. In recent years sharply increased interest in nanoobjects of different nature. This is due to the fact that many of the physical, chemical and biological properties of the nanoparticles significantly different characteristics from those of larger (macroscopic) objects. The aim of the study was to examine the conditions of formation (ratio of components, acidity) in solutions of mixed-metal biocomplexes copper. The studies have shown that the conditions of synthesis have significant impact on obtaining nanoparticles of zinc, copper and cobalt. The study of morphology and size of the resulting nanoparticles were performed on a scanning electron microscope Quanta FEG 650 in high vacuum (pressure in the chamber 8⋅10-3 to 3⋅10-3 Pa) mode. The resulting nanoparticles are studied metal particles kanglomeraty complex structure of various shapes and sizes up to 200 nm, and the crystals are spherical shape sizes of 40–90 nm. It is shown that metal complexation with drugs (ligands) leads to improvement of antimicrobial activity spectrum and expansion relative to the parent ligands, the studied biocomplexes are harmless biologically active substances, which can be recommended for further study.

One of the important technological trends in food production, balanced on the chemical and amino acid composition is the development of methods for enrichment product protein, vitamins and minerals. The solution to this problem has long been used a method of enrichment of vegetable raw materials to create a nutrient and healthy products available to different social groups. In theory justified the choice of research object – lentils, which have a number of advantages in food systems. Analyzed method of increasing the biological value of the object in the process of germination grains and marked improvement the balance of amino acid composition. Designed meat pate with using germination grains and investigated its main functional-technological (FTC), organoleptic properties and digestibility. In determining, the functional-technological characteristics revealed an increase in FTC-indicators, such as water binding, water holding, fat holding, and emulsifying ability when you add germination lentils. According to the results of organoleptic evaluation revealed improvement in the consistency of meat pate, when replacing 50% of raw meat, germination lentils, and in appearance, color, smell and taste, control and test products are almost identical. The digestibility of the paste was 97%. Proposed different options of using germination grains of lentils to create a products for public and preventive nutrition.

The article presents studies of color and aromatic characteristics of poultry meat samples obtained using the traditional method of stunning (using electric current) and gas stunning. Three samples of poultry meat (broiler) obtained by different methods of stunning different manufacturers are given: Kazakhstan, electrical stunning-1; Russia, gas stunning-2; Russia, electrical stunning -3. The meat was taken from 2 parts of the carcass: the round and the breast. Modern methods of studying color and aromatic characteristics allow to get adequate information about the processes occurring in poultry meat after slaughter and about the influence of stunning methods on the color characteristics and odor of meat. It is noted that the round meat has an identical color for all the studied samples. For breast meat, there is a slight decrease in the proportion of the red component of the color, the meat becomes grayer, while the color intensity of samples 1 and 3 decreases – for sample 1 by 17 %, for sample 3-by 11 %. The breast meat of the sample 2, despite the change in color intensity relative to the round of the same manufacturer, preserved. The results of studying the gas phase over meat samples did not show significant differences in the quality of meat. Comparison of the impact of stunning methods on the quality of meat proves that both methods are effective and contribute to the production of meat of excellent quality.

The purpose of the study is to evaluate the possibility and effectiveness of inclusion of specialized semi-finished meat products in the gluten-free diet of children and adolescents with celiac disease. In the article the authors present the recipe for a new type of specialized meat semi-finished products - gluten-free dumplings. As ingredients of semi-finished products rice flour, amaranth flour, flax flour, chickpea flour, corn starch, curd whey, beef, poultry, goose fat and other auxiliary ingredients were used. The results of studies of the main quality indicators (nutritional value) of a new specialized meat semi-finished product have been presented. The results of studies of the protein component of the product, related both to protein digestibility (evaluated in vitro) and to the degree of its amino acid balance, confirmed its high biological value. To substantiate the effectiveness of the inclusion of gluten-free dumplings in the diet of patients with celiac disease, clinical approbation has been carried out. In an open, prospective, nonrandomized study, 20 children with celiac disease consumed gluten-free diet for 6 months and more were included. Based on the results of the clinical and serological survey, a group of 13 children aged 7 to 15 years (mean age 9.4±0.8 years), strictly adherent to a gluten-free diet, was identified. Children received a portion of the cooked product (15-20 dumplings, which amounted to 180-250 g per day) within 1 month. Against the background of strict adherence to the gluten-free diet and a monthly course of dumplings intake, all children and adolescents were noted to have no elevation, and in some cases, a decrease in the level of specific autoantibodies, which is a proof of the absolute safety of the product for patients. The level of anti-tTG IgA decreased from 1.3 (0.5, 2.3) to 0.6 (0.1, 1.3) U/ml (p0.05), a decrease in the level of anti-DPG IgA from 4.0 (1.1, 5.0) to 1.8 (1.3, 4.1) U/ml (p0, 05) was also detected. Patients showed a tendency to improve anthropometric indices in the form of a decrease in the lag in the body mass from -0.22±0.3σ to 0.01±0.3σ and BMI from -0.64±0.4σ to -0.52±0.4σ (p0.05). The hematological indices remained unchanged, while iron blood serum indexes on the background of the product intake improved: ferritin concentration increased from 27.4±3.6 to 37.7±6.0 μg/l (p0.05), latent iron binding capacity decreased by 9.6% (p0.05); total iron binding capacity tended to decrease by 6.4% (p=0.055) with a slight increase in iron transferrin saturation. The data obtained testify a positive effect of a new product intake on quality of a life and improvement of the general condition of patients that gives the basis to recommend the developed dumplings for inclusion in diets of patients with celiac disease.

Summary. New trends of meat industry development, on the example of sausages are shown. The detailed description of indicators of quality of meat raw materials, auxiliary materials and their influence on the processes of tissue and microbial fermentation in the process of ripening raw sausages. Measures for improving the quality control of meat raw materials, auxiliary materials, as well as the processing conditions in all stages of production of smoked products are suggested. The modern technology of production of raw sausages with starter cultures and complex products, allowing better standardization process is considered. Questions of chemistry of color formation, the formation of taste and flavor, textures and the suppression of undesired microflora in foods in general, and in particular the raw sausage are thoroughly covered. Ideas about factors affecting the formation of color in sausages are given. It is pointed out that the susceptibility to oxidation of nitrosilmioglobin is directly related to the fat oxidation in the whole redox potential. Trends in the market of raw sausages are shown. Requirements used in the meat industry to starting cultures are shown. Recommendations on the rational use of starter cultures, and other functional additives in technology of uncooked fermented products, which are used to improve the quality and ensure a high level of product safety are given. The characteristic of the innovative series of starter cultures Protect, its species belonging and qualitative composition, providing a unique protection system in the process of ripening and storage of smoked products is given. The properties are proved on the example of smoked poultry sausage.

The conducted researches allowed to establish that intensive disintegration of a muscular glycogen leads to sharp decrease in size рН muscular tissue in the sour party that in turn affects a chemical composition and physic-colloidal structure of proteins therefore: resistance of meat of fish to action of putrefactive microorganisms increases; solubility of muscle proteins, level of their hydration which is water connecting abilities decreases; there is a swelling of collagen of connecting fabric; activity of the cathepsin (an optimum рН 5,3) causing hydrolysis of proteins at later stages of an autolysis increases; the bicarbonate system of muscular tissue with release of carbon dioxide collapses; predecessors of taste and aroma of meat are formed; process of oxidation of lipids becomes more active. As a result of accumulation dairy, phosphoric and other acids in meat of fish concentration of hydrogen ions of that decrease рН is result increases. Sharply shown sour environment and availability of inorganic phosphorus is considered the reason of disintegration of an actin-myosin complex on actin and a myosin which begins after 8 hours of storage, i.e. there comes the period of relaxation of muscle fibers and the period of permission of an numbness, and then the last stage of maturing of meat – deep autolysis. Thus, on the basis of classical ideas of biochemical changes of meat of land animals and summarizing the obtained data on posthumous changes in muscular tissue of fishes, it is possible to draw a conclusion that they have similar nature of regularity in comparison with muscular tissue of land animals, but their main difference is higher speed of course of autolytic transformations. It in turn leads to faster change of FTS of meat of fishes who are the defining indicators when developing assortment groups of products taking into account stages of an autolysis in meat.

The article discusses the new iodine-containing supplements (ID) derived from organic media collagenous animal protein (pork rind, carpatina and collagen) and protein concentrates brands SCANGEN and PROMIL C95. It is shown that the use of these proteins as carriers of iodine is due to the high content of the amino acids glycine and alanine, which correlates with the degree of binding of iodine objects. New additives in addition to the special focus improve rheological properties of foods, including texture, appearance and functional properties. To assess the quality'ID and selection of preferred option the proposed qualitative assessment and a systematic approach to consider all'ID as a system to allocate its elements, to justify the principles of its construction and the requirements imposed on it, to build a General decision tree. For the construction of complex criterion for assessing the quality'ID proposed procedure formalization based on selection and evaluation of individual indicators, the definition of the laws of their change, depending on the dose, duration and temperature of exposure, and functional efficiency. For comparative evaluation of single and calculation of group indicators all of them were reduced to a single dimension by introducing the dimensionless coefficients of adequately describing the analyzed indicators. The article presents the calculated values of single and group of indicators characterizing technological properties 'ID: the degree of binding of iodine, the binding rate of iodine, heat losses of iodine and basic functional and technological properties of meat stuffing systems (water-binding, moisture-holding, emulsifying capacity and emulsion stability), obtained by the introduction of stuffing in the system studied'ID. At the final stage is the selection of the best 'ID, on the basis of an assessment of group performance.

Purposeful use of proteins of connecting fabrics is based first of all on structural and mechanical and physical and chemical properties of collagen, his physiology to a human body. Traditional source of collagen is the split of skins of the cattle, but in view of the objective reasons (spongy encephalopathy, reduction of a livestock of cattle), there was a need for search of alternative sources. The particular interest and popularity represent collagenic proteins in biomedical technologies, when receiving surgical sutural materials, wound healing means, prolongator of medicines, artificial organs and fabrics, implatant. New data on use the collagen containing of sources are directly connected with expansion of a source of raw materials of processing industries of agrarian and industrial complex on the basis of deep processing of biological resources and their maximum involvement in the main and special production with significant growth in an exit of useful products from raw materials unit. In this regard, researches of a microstructure of skins and fractional composition of proteins of objects of research are conducted; data on the general chemical composition and the content of collagen in them are received. Experimental data showed that the most perspective source of collagen from the studied fishes of internal reservoirs is the skin of a silver carp that is caused by the high content of target substance collagen, the low content of fat. The technology of receiving collagenic substances with the high technical characteristics allowing to apply them in production of medical materials is proved and realized in vitro. The comparative analysis showed that substances from a split of skins of cattle and a silver carp have an identical set of amino acids, but are characterized by the different content of separate amino acid s.

Functional foods represented an important element of a balanced, healthy diet. They play an important role in improving the structure of the diet of the population, are a means of prevention, correction and prevention of early transition premorbid conditions and various diseases. Meat and meat products based on it can be considered as a promising raw material for functional foods. Goat has certain dietary properties and can be used in manufacturing, but the production of high-grade products from goat meat, capable of long-term storage is not well developed. The chemical composition of the new raw meat - goat meat, on the example of the longissimus muscle of back is rich in protein, moisture, ash, and low-fat compared with other types of raw meat, which lets you create based on goat meat sector wide functional meat products. Therefore investigated the possibility of using goat meat in the production technology of functional foods. Showing the prospects for the development of goat in Russia. Investigated character of autolysis goat meat electro-physical methods and histological analysis. In the process of autolysis of goat meat are changing the electrical properties of raw meat, which are correlated with the morphological characteristics. Basic autolytic changes occurring in muscle tissue in the early stages of ripening, were reduced to a small extent the political process involving varying degrees of muscle structure in the early stages. In the later stages of maturation revealed changing widespread. Revealed that autolysis has characteristic periods and develops within 12 hours, further changes are irreversible. Shows the change in pH, carbohydrate fractions in the longissimus muscle of back goat. Results of the study of dynamics of change in pH, carbohydrate fractions in the longissimus muscle of back goat show compliance with the laws of classical autolysis noted in other sources, but differ in the time period. Defined stages of autolysis in the meat.

Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT). For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a compounding and technical documentation on production of ready-made products.

Studying of functional and technological properties and general chemical composition of granules of food ECO-LIGHT native fibers is presented in the article. The possibilities of application of granules in meat systems are researched. The composition of new types mincemeat is developed on the basis of the conducted experiments.

Process of sorption of iodine on the collagenic carrier is studied. Duration of binding and optimum amount of iodide of potassium, sorption capacity of the preparation PROMIL C95 respect of Iis determined.

There have been carried out experimental research on lentil and lupin flour, which could show expediency of ballast polysaccharides destruction during cleaning the protein legumes from amylum components. Has been determined the influence of the values of hydro-module on technical and economic indices of the process of producing protein concentrate of lentils. Obtained functional vegetable proteins.

Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.

Studied chemical, fractional, amino acid, mineral composition of bone balance. Carried out a structural assessment of raw materials, justified optimal conditions for obtaining broths and modes of drying. Further elaborated technology of obtaining of dry proteinic concentrate by the method of fractionation. Studied qualitative indicators of the products.The obtained datas are principally new, technological regimes are justified and can be use in practice.

Implementation of non-waste technologies at the poultry establishments supposes the involvement of by-products of slaughter of birds, in particular, the blood as a source of protein and unique organic iron. For the feasibility of reasonable approaches to the possible use of birds' blood in the production of technologically acceptable emulsions there was studied and identified by the method of PCR analysis the species composition of microflora in the process of blood collection and storage, as also the environment of the slaughterhouses, there was considered the dynamics of the growth of microorganisms and measures for its limitation.

There was performed an estimation of the protein inanition and possibilities for its resolution by means of capture of plant sources. There were analyzed the composition and properties of domestic agricultural crops in comparison with soy and there are established prospects of their use in technology ofconcentration of the protein component.

In the treatment of tissue wounds practically all the time there is necessary the establishment of aseptic conditions in the area of the damaged tissue. In modern medical practice quite a while the use of materials on the basis of collagen aroused widespread. The aim of the study was an assessment the bacteriostatic properties both of collagenic substance with the antibiotics immobilized on it, and ions of silver also. The presence on a surface of collagen of a large number of active functional groups allow to use it as a matrix for an immobilization of various biologically active and medicinal agents. Authors performed an assessment of possibility of an immobilization of antibiotics on the collagenic carrier. The purpose of an immobilization was in the prolongation of the impact of an active component--Polymyxin-M or Gentamycin. Besides aseptic effect, availability of specific amino acids of collagen will promote the acceleration of the reparative processes in a wound. There were performed investigations on determination of bacteriostatic effect of immobilized on the protein carrier (collagen of hydrobionts) antibiotics, and silver ions also. Bacteriostatic effect was estimated by the disco--a diffusive method with use of E. coli as test culture. Results of the studies showed that the delivered preparation had bacteriostatic effect on the test culture. At that the area of a zone of a growth inhibition in case of the of use--Polymyxin was 1.3 time more than, than in case of the use of a preparation of Gentamycin. The obtained collagenic substances of an origin with the immobilized bacteriostatic components and ions of silver have considerable prospects and real opportunity in the delivery of aseptic preparations of a domestic production. Taking into account the available data in further there is planned the development of aseptic preparations with the occluded biologically active agents and nanoparticles of metals for providing an aseptics and acceleration the reparative processes in the treatment of open wounds.

On the basis of experimental researches drying curves are constructed, modes of drying of invaluable products of cutting of fishes are proved. Low temperature modes and a short cycle of drying allows to receive dry bases with high extraction Singular extraction Plural extractionsability, applicable for preparation of broths, soups and sauces of fast preparation

Reveals the problems of industrial manufacture of forages for animals with the use of noncapitalisedand secondary raw materials of the meat industry. Describes the peculiarities of application of the new protein-mineral-vitamin additives for agricultural animals of the domestic manufacturer.

The new multifunctional additive created in kombina-tsii of squirrels-polisaharid is developed. Results of morphological researches and technological schemes of manufacture meat produk with application of a multifunctional additive, and also a chemical compound and органолептические and physical and chemical indicators polufab-rikatov are presented.

Summary. In constant aspiration to decrease in expenses in the course of production of meat of broilers many processes are automated, and quality of many of the Russian overworking enterprises doesn't concede to the international standards any more. However the domestic enterprises sustain still considerable losses on decrease in categorization and deterioration of carcasses of the broilers which are handed over on slaughter. Quality of fowl depends on a number of factors. Process of devocalization has the defining impact on qualitative characteristics of finished goods. A number of factors which prove use of a gas way of devocalization is revealed (higher level of an bloodless allows to improve quality of meat, the gas which is applied in system of devocalization lulls a bird and allows to give a bird to the line of an unconscious hinge plate). Use of a gas way allows to get rid in many respects of problems inherent in an electric method of devocalization of a bird: electric discharges before devocalization, unevenness of categories, restoration of activity of a bird after devocalization, traumatism; unevenness of bloodless, difficult working conditions of operators of a hinge plate (dust, noise and other), need of fixing of a live bird, different quality of devocalization of different weight bird. In article data on studying of influence of devocalization of a bird are provided in the controlled gas environment on indicators of quality of meat of broilers. Comparison of ways of devocalization is carried out: gas and electric. Consistent patterns of change of pH in fowl depending on a way of devocalization are determined. On the basis of the obtained research data it is possible to draw a conclusion on expediency of use of a method of gas devocalization at slaughter and primary processing of broilers that will allow to increase competitiveness of domestic poultry farming significantly.

Development of theoretical and practical bases of technology of biocompatible materials of a domestic production on the basis of the natural polymeric systems allocated from raw materials of an animal, fish and a phytogenesis is actual in interests of development of science, health care, ecology. Now practically there are no domestic materials on the basis of products of modification of biopolymers for production of biocompatible materials with adjustable physical and chemical and biological properties. In this regard the special importance is gained by works on studying of functional properties of natural biopolymers, in particular collagen, elastin, hyaluronic acid. Interest of researchers to biopolymers of the proteinaceous nature is quite reasonable as they possess sufficient permeability, a big specific surface and sorption capacity, possibility of receiving convenient in technological forms, a low immunogenicity, possibility of regulation лизиса. Data on possible ways of use are presented in article secondary the collagenic wastes - skins of fishes of internal reservoirs of Russia. Innovative processing methods of processing of secondary raw materials with receiving functional biopolymers of a wide range of application are developed. With application of modern methods of researches their characteristics and property are defined. On a complex of organoleptic, physical and chemical indicators, indexes of biological activity the received preparations hyaluronic acid and collagen can find broad application in medicine, cosmetology. The resource-saving technology of receiving tanning semi-finished products easily giving in to further processing for the purpose of receiving leather haberdashery and textile production is developed. Thus, scientific new approaches in processing of skins of pond fishes on the basis of their deep processing are proved.

1 Антипова, Л.В. Методы исследования мяса и мясных продуктов [Текст]: учебник / Л.В. Антипова, И.А. Глотова, И.А. Рогов. – М.: Колос, 2001 – 576 с. 2 Антипова, Л.В. Прикладная биотехнология [Текст] / Л.В. Антипова, И.А. Глотова, А.И. Жаринов. – Воронеж: ВГТА, 2000. – 332 с. 3 Антипова, Л.В. Физические методы контроля сырья и продуктов мясной промышленности [Текст] / Л.В. Антипова, Н.Н. Безрядин, С.А. Титов, Б.Л. Агапов и др. Воронеж, 2006. – 196 с.

The article presents improvement of headcheese production technology in order to build brawn set parameters and properties for the prevention of nutritional anemia of the Russian population through the use of by-products of farm animals – organic iron sources.

The article presents data on the study of alimentary correcting properties of the functional iodine fortified meat products.

Rationality of the use of protein-carbohydrate additive in the technology of meat products was justified. The capability of the fiber to stabilizate properties of meat systems was investigated. There was established permissible limits of the use of additives in prescription solutions in the production of sausage products of a various price level according to the criterion of biological values. The trial production of sausage products was held. By the methods of mathematical statistics were optimized compositions of protein-polysaccharide additives.

In examination of 68 patients with chronic alcoholism some changes in ECG at rest were recorded in 14% of the cases. The time and physical exercise threshold as well as the volume of work were much lower in the alcoholic patients than in healthy persons. These parameters were in reverse correlation with a time-period of alcohol consumption. The elongation of an electric ventricular systole in alcoholic patients was more frequently revealed at the height of bicycle ergometry testing, being in reverse correlation with a "double product" reflecting indirectly oxygen consumption by the myocardium. A conclusion was made of the reduction of the potentialities of the cardiovascular system of alcoholic patients and of a necessity of graded physical exercise for their assessment.