─In the article the authors give the results of the study of the total antioxidant activity of fresh vegetables, vegetable semi-finished products after heat treatment and in the process of refrigerating storage, dried vegetables, and vegetable cryopowders when designing functional food products. Determination of the total content of antioxidants (TCA) in fresh vegetables and semi-finished vegetable products during refrigerated storage was carried out. As an indicator of the determination of TCA, an ascorbic acid was used. The value of the TCA measured in fresh vegetables was: beetroot ̶ 1.42; carrot ̶ 0.81; onion ̶ 1.56 mg/g. The loss of TCA during the processing of semi-finished vegetable products, measured while in vacuum-sealed bags at 95°C, was: beetroot ̶ 16.9% loss; carrot ̶ 35.4% loss; onion ̶ 20.6% loss. The decrease in the TCA for these products was measured again after 7, 14 and 21 days of cold storage, being: beetroot ̶ 66.7%; 68.1%; 84.2% loss; carrot ̶ 50.2%; 75.3%; 91.1% loss; onion ̶ 64.9%; 75.4%; 90.2% loss, respectively. The determination of TCA in dried vegetables and vegetable cryopowders were carried out using the amperometric method, and as an indicator of the determination of TCA, an ascorbic acid was used. The results of the determination of TCA in cryopowders are similar with those of semi-finished vegetable products. The TCA in dried vegetables was 1.1 ̶ 6.3 times higher than in fresh vegetables. The minimum quantities of fresh, heat-treated and dried vegetables in a functional food product were determined. The recommendations are given to improve chopped poultry products using dried vegetables as fillers and desserts using cryopowders. The addition, per 100 g of product, of 1.1 ̶ 3.5% of dried vegetables or of 3.7 ̶ 8.2% of cryopowders can make the final food product be considered functional.

The authors consider the possibility of using low-value pelagic fish species in the diet of people with restrictions on the consumption of nitrogenous extractive substances including nucleic acids which are sources of purine base metabolism. The objects of the study were chopped mackerel fillets from boiled fish and chopped boiled fillets from raw fish, quick-frozen minced horse mackerel of industrial processing in a boiled form. The studies were carried out in accordance with the experimental plan in which the duration of the heat treatment and the temperature of the cooking medium were the variable factors. The technology of combined fish masses with the addition of functional plant components has been proposed. It has been established that the dynamics of dry matter losses and heat losses of fish fillets is determined by the duration of cooking. In terms of organoleptic characteristics boiled minced meat from raw mackerel fillets is significantly inferior to the organoleptic characteristics of minced meat from pre-boiled fillets. When comparing the data for frozen and freshly prepared mince from horse mackerel, it has been found that the loss of nucleic acids in industrially prepared minced meat is 4.6-13.1 % higher ( T = 82 ± 2 and 98 ± 2 °C), the loss of nucleic acids by absolutely dry matter is higher by 11.3-5.8 %, mass - by 8.4-14.6 %. The content of the total amount of nucleic acids in industrial minced meat is 11.1 % lower than in freshly prepared minced meat. Obviously, in the process of preparing products for specialized purposes, including for preventive nutrition, it is preferable to use minced meat from boiled fish fillets.