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Physicochemical and biochemical changes may occur in products of animal origin under the influence of internal and external factors, depending on the storage conditions. For the products made from the meat raw materials of various origins, it is important to know the optimal duration and modes of storage, which will preserve the optimal indicators of product quality and safety. The study aimed to determine the effect of different temperature regimes during storage on the quality and safety indicators of canned quail meat. Three series of experiments were conducted on the canned quail meat. In the first experiment, the quality indicators of the freshly prepared product were evaluated. In the second and third experiments, the parameters of the product were determined after aging for one year at temperatures of 2-4°С and 18-20°С. Organoleptic properties and physico-chemical and microbiological parameters were evaluated in the canned goods. The following methods of research were used: during the organoleptic assessment, it was considered the following properties: appearance, color, cross-section, smell, taste; fat content – by the Soxhlet method; hydrogen index (pH) – by the potentiometric method; microbiological indicators – by the horizontal method of counting colonies of microorganisms. It was found that the storage temperature did not affect the bacteriological indicators of the samples, which indicates the high quality of sterilization and excludes biological influence on the quality of canned goods. It has been established that, regardless of the storage temperature, the organoleptic indicators of canned food 12 months after production meet the state standard and the manufacturer's requirements, and they do not differ significantly. After one year of storage, the physico-chemical indicators of canned quail meat are within the limits of indicators established by the standard, regardless of the storage temperature. At the same time, certain changes were detected in the canned goods, which depended on the temperature conditions of storage. Considering the trends in physico-chemical parameters, the desired storage temperature for canned quail meat is 2-4 °C, although the increase in temperature to 18-20 °C does not lead to significant changes and it is permissible. Research is scientifically based on establishing the safety and quality of canned minced quail meat during long-term storage conditions, to create and produce high-quality and safe food products, which in turn allows for expanding the assortment of canned meat raw materials

Improvement and introduction of modern technologies in the creation of new types of meat semi-finished products, the study of promising components and the development of new recipes for marinades, improving the organoleptic and taste properties of the final product is a relevant and promising area of research. Therefore, this study is focused on the influence of marinating parameters in the technology of meat semi-finished products, namely on the organoleptic, physicochemical, and functional-technological properties of the finished product. To solve the tasks, generalisation, comparison and the following research methods were used: organoleptic evaluation of appearance, cut section, taste, smell, colour, consistency, and juiciness; moisture content – by drying samples in a drying oven at a temperature of 103 ± 2 °C to a constant mass; fat content – by the Soxhlet method; ash content – by the conventional weighing method; determination of protein content – by the Kjeldahl method; the yield of the finished product was determined by weighing before and after heat treatment; moisture binding and moisture retention capacity was determined by pressing. The studies found that the effect of the duration of marinating significantly affects the organoleptic characteristics. Thus, the organoleptic characteristics and taste and aroma properties of the finished product when using honey in marinades improve, and the appearance becomes more attractive. According to the results of the organoleptic evaluation, the finished product, after 24 hours of marinating, received a score of 4.9 points. Also, in these samples were observed greater water retention and water binding capacity, which contributes to increased hydration and solubility of muscle tissue proteins. The influence of marinating parameters on the consumptive properties of the product has been established. Thus, the yield of finished baked beef after 24 hours of ageing in the marinade was the highest in sample No. 1 (marinade based on citrus honey – 10 g) and amounted to 84.96%, while the average weight yield of other samples was in the range of 73.18-77.5%. The obtained research results make it possible to expand the range of semi-finished products, correct organoleptic properties and enrich the finished product with biologically active substances

In a market economy, it is especially important to produce and provide the population with marketable, high-quality, and safe food products. Given its valuable chemical composition, spelt flour is a promising raw material of vegetable origin intended for improving meat products. Therefore, the purpose of the study is to clarify the features of the structure of boiled sausages and the microstructure of their components that arise during technological processing when spelt flour is added to minced sausage, using histological research methods that substantiate the microstructural analysis of control and experimental samples. The study highlights the results of the examination of microstructural analysis of sausages with the addition of spelt flour, which affects the structure formation of boiled sausages during technological processing. The study presents drawings of sections of control and experimental samples under a microscope. The main components of rubbed minced meat, which contains spelt flour, were examined and analysed to introduce new high-tech solutions that will be competitive not only in the Ukrainian, but also in the European market. Studies of histology specimens of control samples of rubbed minced meat and stained with hematoxylin and eosin identified that minced meat is represented by an inhomogeneous mass of pink-red colour with numerous vacuoles of various sizes and shapes. Sections of the samples show inclusions of spelt flour, which are located in vacuoles very similar to vacuoles with tissue fluid, but unlike the latter, they have a fibrous structure. It is established that through histological studies, which form the basis of microstructural analysis, it is possible to clearly identify all the components of minced meat from which sausages are made. The obtained results allow for expanding the range of sausages, and the use of spelt flour — enriching the finished product with biologically active substances such as dietary fibre, natural antioxidants, micro- and macronutrients

The production of enzyme preparations occupies one of the leading places in modern biotechnology and belongs to industries whose production volume is constantly growing, and the scope of application is expanding. Therefore, it is advisable to use enzymes for various industrial processes from an economic and technological standpoint. The main purpose of the study is to examine the chemical composition and activity of the enzyme preparation papain with subsequent use in the technology of meat products production to increase the biological value and improve the functional and technological properties of the finished product. The following research methods were used to solve these problems: moisture content – by drying the sample to a constant mass; fat content – by the Soxhlet method; ash content – by the generally accepted weight method; protein content – by the Kjeldahl method; papain activity was determined by a method based on the spectrophotometric determination of the number of proteolysis products under the action of an enzyme. Based on the results of the analysis of literature sources and own studies, the prospects of the research and use of enzymes and enzyme preparations obtained on their basis in the food industry are demonstrated, since this contributes to improving the quality of finished products and the level of greening of production, more rational use of raw materials and material resources. As a result of a study of the chemical composition, it was determined that the enzyme papain has a high protein content of 87.44%, so it has a broader effect on meat proteins. During the studies, the dependence of papain activity on the pH of the medium, temperature, sodium chloride and enzyme concentrations was investigated. The results of the conducted studies demonstrated that papain shows the greatest activity in the pH range of 5.5-6.0. The enzyme has a maximum collagenase activity of PH 6.0 and at a temperature of 50-60°C. The obtained results allow expanding the range of meat products, increasing the nutritional and biological value of raw materials, and obtaining a finished product with high organoleptic parameters

Considering the results of studies of the scientific literature on the nutritional value and biological effectiveness of cranberries and goji berries, it was established that the development of technology of semi-finished products with their use is relevant and has practical significance in the technology of fish product production. The technology for the production of moulded fish semi-finished products opens up new opportunities in the field of rational use of secondary fish raw materials, making it possible to expand the range of functional fish products based on natural components, which will to some extent expand the current problem of processing raw materials of inland waters of Ukraine. The purpose of the research is to determine the biological value of new fish semi-finished products based on a combination of freshwater fish and non-conventional raw materials. The research presents the results of studies of the chemical composition, organoleptic evaluation and physicochemical changes of semi-finished products with the addition of nonconventional raw materials and the establishment of their shelf life. It was established that the control sample after 90 days of storage undergoes hydrolytic deterioration, which indicates intensive hydrolysis of lipids and accumulation of free fatty acids in this sample. In experimental samples, hydrolytic deterioration gradually increases and reaches a critical point only by the end of the shelf life. Oxidation processes in lipids of semi-finished products were explored by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide number of lipids of semifinished products, it was established that the control sample during 60-135 days is not subject to storage, and in the experimental samples after 135 days the quality of fat deteriorates and is described as not subject to storage. The authors have established that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will allow expanding the current problem of processing raw materials in inland waters of Ukraine to some extent

Expanding the food products range is one of the most promising challenges in the food industry today. The production of whole meat products has always determined the technological level of the enterprise, reflecting its ability to improve consumer nutrition. Using the same type of raw meat, by changing the modes and conditions of its preparation, impact on the tissue structure, directional autolysis and variation of thermal processes, they produce products with different nutritional characteristics. Research of chemical composition has established that penetration of salting active substances into the meat fabrics and their interaction with proteins changes physical and chemical composition of a product, determining the basic properties of salted meat (swelling, consistence, viscosity, etc.). Change in meat proteins during salting is accompanied by an increase in bound moisture in the product and causes an increase in a product yield. The protein content in the control sample is 26.17 %, in the experimental samples № 1, 2 - 26,88 -27,64 % due to the introduction of a functional additive and plant enzyme papain, which has a positive effect on the taste of the developed semi-finished products and makes them more juicy. Organoleptic evaluation of products is important in determining the quality of meat products, since a person’s reaction depends on the appearance, color, smell, taste, consistency of the finished product. It has been established that organoleptic characteristics of meat products vary depending on the chemical composition, product, degree of biochemical changes (meat maturation), technological processing (cooking, smoking, etc.), the use of spices, food and flavorings. Results of the study on the organoleptic parameters show that the use of the enzyme papain improves the taste and aroma, as the experimental sample differs from the control one with increased juiciness and tenderness, without foreign odors and tastes