This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.

The features of the structure and properties of raw materials, which are a source of biopolymers of natural origin are presented. The main focus of the theoretical part is paid to the study of the process of structuring of biopolymers (proteins and polysaccharides). Practical approbation was carried out on the example of meat-containing meat and meat chopped products and semi-finished products.

The article presents theoretical principles of the methods and devices for water activity (aw) measurement. The purpose of the research is the increase of the validity of water activity indicator measurement on the basis of a direct method of material test; the optimization of the structure of an automated measuring device to provide the possibilities for a simultaneous study of several samples (for example, food materials) with various water activity levels. A developed measuring device allows a simultaneous determination of indicators in several samples (8) located circumferentially and includes thermal sensors. The sensors in this device are represented by induction coils. They are installed on both leg pipes (made of nonmagnet materials) of a liquid level manometer. The device contains a special silicon organic oil with the pressure of partial steams within 10-6 Pa (at normal conditions) used as a manometric liquid. While measuring the device is vacuumized and thermostated. The method and device approbation resulted in making calibration charts at various temperatures, approximated with the help of software. The device provides the validity of measurements in water activity range from 0.45 to 1.0.