Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.

The protein-polysaccharide interaction, which determines the finished product texture, has great influence on dairy whipped desserts. Here with the results of modeling the process of dairy desserts cooking with fruit and vegetable excipients are given. A model two-component protein-pectin system made up of apple or beetroot pectin (polysaccharides) and sodium caseinate (protein) was the object of the study. The indicator of the structural-mechanical sustainability factor was the main one, as it is most widely used in investigations of food systems with foam and emulsion structure. The results of the studies confirm the feasibility of using pectin-containing ingredients in the technology of dairy desserts with a foam or emulsion structure under certain conditions. Pectin substances of plant ingredients make a significant contribution to the structure of dairy desserts, increasing the viscosity and reducing the active acidity of the product, creating the conditions for the formation of protein-polysaccharide complexes. When modeling the technological process of dairy products with pectin-containing ingredients, one should know that the active acidity at the stage of product structure formation must be higher than the isoelectric point of milk proteins. The high ionic strength of the product weakens the possibility of formation of protein-polysaccharide complexes, which contributes to the better flow of foam formation and emulsifying processes.

The purpose of this chapter was to study the influence of humic substances on the formation of the safety and quality of poultry meat. The high abilities of the natural and organic complex of humic acids “Reasil®HumicHealth” (produced in Russia, Saratov) to sorb and desorb five mycotoxins of compound feed (aflatoxin B1, ochratoxin, toxin T-2, zearalenone and fuminisin B1) were experimentally established. The hepatoprotective ability of humic acids was observed in experiments on broilers using rapeseed meal containing an increased amount of secondary plant metabolites that could cause liver damage. It was found out that the inclusion of humic acids in the amount of 1 and 1.5 g per 1 kg of feed to the main diet of broiler chickens has a more stable positive effect, both in terms of slaughter indicators (yield of semieviscerated carcasses and carcasses of complete evisceration), and in the production of the most valuable natural semi-finished products (breast, chicken legs) due to the intensive growth of muscle tissue. A clear improvement in the morpho-biochemical and immunological parameters of blood and micromorphometric characteristics of the organs of the immune system of poultry was noted with the use of different concentrations of humic acid salts. The use of the additive at the rate of 1 and 1.5 g per 1 kg of feed does not negatively affect the sensory indicators of finished culinary products.

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