The world faces an unprecedented pandemic threat caused by the SARS-CoV-2 virus. The Ukrainian food industry should have a food safety management and control system during pandemics. The paper considers the general principles of food hygiene, aimed at the introduction of hygienic control at each stage of the processing chain, production and sales of food products to prevent food contamination during epidemics. The main recommendations of the WHO and the Ministry of Health of Ukraine on preventing the spread of the virus in food enterprises and ensuring food safety in the world and their implementation during a pandemic in Ukraine were considered. Attention is focused on the recommendations on the use of disinfectants for the treatment of surfaces in contact with food, effective when used against viruses. Several classes of compounds recommended for use as disinfectants have been considered, their potential toxicity and mechanism of action were given. In the article it was analyzed the main measures that are effectively used to ensure the non-proliferation of the virus in the workplaces of food enterprises, retail chains and catering establishments. The use of Internet in case of receiving orders and delivering food from retail chains and catering is one of the most promising way out of the situation during a pandemic.

Abstract. Today, food science knows many technologies for obtaining semi-finished products and readyto- go culinary products from yeast dough, along with comprehensive studies of their quality indicators. However, the vast majority of such developments concern dough products without stuffing. Also, for the most part, there is no review of ways to improve the quality of frozen ready-to-go products, especially aspects of the technology of re-freezing, thawing and cooking (warming) of ready-to-go products, in particular with stuffing, without changing the organoleptic properties of the finished products. Therefore, the technology of frozen semi-finished products from yeast dough with stuffing and the study of their quality indicators proposed in the work are appropriate, relevant and will be of scientific interest among specialists in the food industry. The purpose of the study is to develop the technology of frozen semi-finished products with stuffing and to study the influence of re-freezing, thawing and reheating on the quality indicators of finished products. The main results of the study. The influence of the introduction of dry wheat gluten on the quality of fibrin in the tested dough samples was determined experimentally, and its influence on the deliquescence of the fibrin ball was investigated. The recipe composition of the frozen semi-finished product from yeast dough with stuffing is presented, taking into account the mass fraction of added dry wheat gluten, as well as the technological scheme for the production of frozen semi-finished product from yeast dough with stuffing is developed. The optimal amount of adding gluten to the basic dough was found: it is advisable to replace no more than 4% of the mass of flour with fibrin. An analysis of the organoleptic quality indicators of the developed products with different contents of seaweed in the stuffing was carried out, which proved the relevance of adding algae as moisture-retaining agents. Prospects for further research in this direction. The analysis of the obtained data shows that the addition of kelp for no more than 3% and fucus for 5% of the weight of the stuffing is appropriate, improves and naturally enhances the taste properties of the products. Therefore, studies of the influence of kelp and fucus algae on quality indicators and storage of other flour and flour pastry products with stuffing will be promising.

Topicality. The use of selenium-protein dietary supplements (SPDS) is relevant from a medical and economic point of view, as it can provide consumers with the required amount of selenium, and increase the value and attractiveness of food products. The diet of a modern person is very diverse in the composition of fatty ingredients. Of all natural fats, dairy is the most complex and unique one in its chemical composition. SPDS “Syvoselen Plus” contains up to 10% fat in its composition, therefore, studies of its composition are of certain scientific interest in view of the above. In many scientific studies, gas chromatography is used to determine the composition of not only the fat fraction of additives containing vegetable oils and animal fats, but also organic acids. The study of the fat fraction and the fraction of organic acids of additives by this method allows determining and predicting the composition of similar fractions in the final product from SPDS. This, in turn, allows for comprehensive control of the quality and composition of such final products. The aim of the article is to determine the quantitative and qualitative composition of fatty and organic acids in the SPDS “Syvoselen Plus” by the gas chromatography method, and to compare the results of the determination with the indicators of a hypothetical ideal fat. When writing the article, statistical and physico-chemical research methods were used, namely, the gas chromatography method, with the help of which the following problems are solved: the composition of the fat fraction of SPDS is determined quantitatively and qualitatively; the degree of correspondence of the main indicators of the fat “Syvoselen Plus” to the hypothetical ideal is established; the composition of organic acids in the additive is determined. Results. The fatty acid composition of milk fat, milk whey and SPDS was studied. Dietary supplement “Syvoselen Plus” contains a significant amount of palmitic (3117.71 mg/kg), stearic (1618.61 mg/kg), oleic (1397.95 mg/kg) and meristic (1296.69) mg/kg) fatty acids, which is confirmed by chromatograms of fat fractions of milk fat and SPDS. The main indicators of hypothetically ideal, milk, whey fats and DDBS were presented. As a result, it was established that the composition of fat, which is most similar to the ideal one, among the objects of the study, has SPDS “Syvoselen Plus” (the indicator of the ratio of the sum of oleic and linoleic acids to the sum of pentadecanoic and stearic acids coincides with the indicator of ideal fat, and the indicators of the ratio of linoleic to linolenic acids and linoleic to oleic acids are close to the values of the indicators of ideal fat). The study of the composition of organic acids of SPDS was carried out. Fractions of succinic, azelaic, and levulinic organic acids are predominant, which may be due to the type of dairy products from which the serum was obtained, the storage conditions of dairy products and the serum itself, the type of microorganisms that carry out the fermentation process and can produce various organic acids, and the production process of dairy products and their composition. Conclusions and discussion. The analysis of the fatty acid composition and the quality content of organic acids in “Syvoselen Plus” dietary supplement confirmed the feasibility of using a dietary supplement in health food technologies, since the latter contains enough polyfunctional fatty and organic acids.

The article presents the results of the study of plant-based substitutes for dairy products. It is shown that yogurts based on these starters have higher sensory indicators compared to traditional drinks. The purpose of the article is the scientific substantiation and development of the optimal formulation and production technology of a high-protein fermented beverage based on chickpeas and flax protein. Methodology. Microbiological, physicochemical and sensorial research methods were used. Processing of the results was carried out using MS Excel databases. The scientific novelty is that during the development of the concept of creating technologies for new fermented drinks, in which the protein content is increased and the amino acid composition is improved by adding chickpeas and flax protein. Conclusions. The prospect of using fermented beverages made on a plant basis has been proven. It was established that the developed drink samples were based on a set of indicators (amino acid composition and soon, potential biological value of protein, utilitarian coefficient of amino acid composition of protein, indicator of "excess content" of essential amino acids, ratio of fatty acids С18:2:С18:1 and С18:2:С18:3) are characterized by high biological value of proteins and lipids. The recipe composition of a high-protein fermented chickpea-linseed drink is substantiated and the optimal ratio of water: vegetable protein preparations in the recipe composition is determined.

It is proposed to use the oil extracts of dried sea buckthorn fruits for technology of emulsion sauces with the aim to increase their nutritive and biological value. Applying the method of IR spectroscopy, the features of the qualitative chemical composition of dried sea buckthorn fruits, as well as its oil extracts and emulsion sauces prepared with the use of oil extracts were determined. It is established that IR spectrums of sea buckthorn fruits, as well as its oil extracts and sauces prapared with the use of oil extracts include approximately the same set of absorption bands, which belong to the following types of vibrations: stretching of hydroxyl groups into the molecules of acids, carbohydrates, flavonoids, tocopherol at a level between 3365 cm-1 and 3400 cm-1 ν (OH); at a level of 3009, 1418 cm-1 and 723 cm-1 – stretching and bending vibration of –CH double bond of cis-isomers of polyunsaturated fatty acids; at a level of 2926, 2855, 1467 cm-1 – asymmetric and symmetric, scissor stretching n (C–H) of the carbon skeleton into –CH2; at a level of 1746 cm-1 – ν (C=O) stretching of carboxylic and fatty acids. Stretching of ν (C–O) ester bonds and triglycerides are characterized by three peaks with maximums of 1238, 1163 and 1099 cm-1. The viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits of different concentrations was studied. It was found that the effective viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits at a concentration of 10% is 2.2 times higher than that of the reference sample. It is proven that applying of the powder of dried sea buckthorn in a form of oil extract as an ingredient of the recipe of mayonnaise contributes to improve its stability. It was determined that emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits with a concentration of 10%, as close as possible to the value of the reference sample. According to the results of laboratory testing of the recipes of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits, the high quality of sauces according to organoleptic parameters and their compliance with the requirements of current regulations have been established. The obtained results testify to the expediency and prospects of using dried sea buckthorn fruits for the technology of emulsion sauces in order to increase their nutritive and biological value, as well as like a stabilizer and emulsifier of food systems.