The article presents the data of research on the development of technology for the production of low-protein pasta (vermicelli, rigatoni, spiralli, noodles) for people with metabolic disorders of phenylalanine, the results of evaluating the developed low-protein pasta by organoleptic, physico-chemical indicators are presented. The nutritional values of the pasta prototypes made according to the developed technology were: protein – 0.4 g, phenylalanine – 22 mg. The pasta does not contain gluten, gluten does not exceed 20 mg / kg, which allows people with celiac disease to recommend them for consumption.

The development of culinary products from fish with high nutritional value is relevant and timely, since fish is a “unique” product necessary for the human body, combining all the essential amino acids, unsaturated fatty acids, a diverse set of minerals and vitamins, while it is easily digestible and physiologically significant. The quality of the culinary products depends on the chemical composition of the raw materials, the types of processing, the compatibility and digestibility of the ingredients used, and other factors. The paper presents the results of studies of the chemical composition of raw materials used in the manufacture of cold culinary dishes; recipes and technologies for the production of fish salads; optimization of nutritional value of dishes is shown taking into account physiological norms of consumption by persons from 18 to 29 years old; An information technology matrix and a system of algebraic equations have been developed that allow one to determine the composition of products by given variables. The nutritional value of the developed products is presented, organoleptic quality indicators are determined.

The tasks of research for the development of the direction of fish processing in the Republic of Belarus have been defined. The food and biological value of pond fish grown at JSC «Fishokombinat» Luban «was studied. The general characteristic of the range of fish preserves and the direction of its expansion is given. Technological solutions for the production of fish preserves in tomato sauce and jelly have been developed.

The results of biochemical studies of rainbow smelt (toothy) meat (Osmerus mordax dentex (Mitchill)) are presented. The content of a wide range of biologically active substances, including macro- and microelements, fatty acids, amino acids and vitamins, is established.

The nutritional value of rainbow smelt meat is determined in accordance with its generally accepted components: energy value, biological value, biological effectiveness, physiological value.

The article presents the results of research on the nutritional and biological value of chopped meat semi-products using new types of emulsions from collagen-containing raw materials, which have undergone technological preparation. It has been found that semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus are characterized by high protein content (24.9%), reduced fat content (13.2%), increased amino acid values of essential amino acids: lysine (147.3%), leucine (135.7%), valine (108.0%), threonine (105%), methionine + cysteine (60%), close to the reference values of the index of essential amino acids (1.1), the index of comparable redundancy (0.0032) and the utility coefficient of the amino acid composition (0.52), increased content of polyunsaturated (15.49%)

fat (1: 0.5) and calcium: magnesium (1:1) compared to semi-finished products using emulsions from non-hydrolyzed and hydrolyzed collagen-containing raw materials in an aqueous medium, which indicates the feasibility of using new types of emulsions from raw materials modified by bacteria of the genus Lactobacillus in these products.

The article discusses the results of studies aimed at studying the features of the use of plant materials in the manufacture of analogs of dairy products. The recipe composition was selected, the organoleptic characteristics of food products based on plant raw materials were determined. The influence of the composition of plant raw materials on the consumer qualities of analogs of dairy and combined food products has been established. On the basis of the organoleptic assessment, the optimal recipe composition of liquid food products based on plant raw materials with the addition of food flavoring components was selected; fermented food products based on plant materials; pastes based on vegetable raw materials with the addition of flavoring components.

The article presents the results of studies to determine the effectiveness of the recovery of dry milk products with a low protein content. Comparative characteristics of the indicators of dissimilar dry milk products with a low protein content with different formulations and production of sprayed juices and dry mixing, as well as in comparison with imported analogs.

Ten cultures of yeast-like fungi were isolated from natural sources and taxonomically significant morphological and physiological characteristics of isolates were analyzed. For precise taxonomic diagnosing molecular-genetic identification of yeast was performed by comparison of nucleotide sequences encoding 18 SrRNA gene. As a result species affiliation was defined for new cultures of yeast-like fungi referred to genera: Rhodosporidiobolus, Rhodotorula, Sporobolomyces, Dothiora, Holtermannia, Cryptococcus, Metschnikowia and Candida

This review is devoted to carotenogenic yeasts. The data have been presented on function and industrial application of carotenoids, methods of selecting yeast strains hyperproducers of carotenoids, factors influencing pigment synthesis by yeast cultures.

The article describes Jerusalem artichoke as an important multi-purpose culture. Significant disadvantages of Jerusalem artichoke tubers during storage are described. The results of studies are described that make it possible to judge the positive effect of the processing of Jerusalem artichoke tubers with an ozone-air mixture during storage on their quality indicators.

In this work, we studied such meat products as boiled sausage «Doctor», sausage «\feal», cooked smoked sausage «Cervelat», sausages, canned meat made by domestic manufacturers.

The result of microbiological studies of the presented meat products indicates compliance with technological regimes and sanitary norms and rules in production, maintaining hygiene at a high level. In addition, all canned foods were tested for industrial sterility with a positive result.

All samples of meat products met the requirements of TP TS 021/2011 and TP TS 034/2013 for the content of toxic elements (Cd, As, Hg, Pb), organochlorine pesticides (α-HcH, β-HCH, γ-HCH, 4.4 ‘ -DDT, 4,4’-DDD, 4,4’-DDE), nitrosamines.

The specific activity of cesium-137 of the studied samples is much lower than the permissible level.

All tested samples can be considered safe in terms of antibiotic content. Preservatives (benzoic and sorbic acid), GMO, and gluten were not found in the tested samples of meat products.             The investigated meat