The healthy diet formation requires an increase in the production of new enriched, specialized, incl. dietary, food products, with a reduced content of fat, saturated fatty acids, sugar and table salt. Seaweed, particularly Japan sea tangle, is a valuable raw material for the food production of this kind. Tangle is useful for food production consumed for preventive purposes, to maintain immunity and exclude the chronic diseases development associated with a lack of phytocolloids and other biologically active substances necessary for the body. The article aims at technology development for the Japan sea tangle production. The composition of the filling for sweets obtained by the developed technology includes Japan sea tangle, natural bee honey, dried fruits (dried apricots, prunes, mangoes, dates). The developed technology enables to reduce the caloric amount of the obtained product, to produce a high-quality confectionery product with improved organoleptic characteristics. The technology comprises preliminary heat treatment of tangle by heating it twice in water to a temperature of 45 °C, and at the second stage of heat treatment, a man adds food organic acid (acetic, citric) to the water in an amount of 2%. With this heat treatment method, the tangle consistency improves and the pronounced taste and smell of algae disappears. The researchers developed the recipes of Japan sea tangle candies and substantiated their production modes. They run the vitamin composition studies of confectionery products.

Dietary fibers are components of vegetable and animal raw materials, from which until recently were released in the process of obtaining purified, refined food. The most accessible and frequently used dietary fibers are formed in the process of processing wheat into flour of higher grades. In the production process there is a different degree of grinding, which according to some authors can have a significant impact on their biological value. The purpose of the research is to determine these effects on the model protein systems and to justify the possibility of regulating the technological properties and safety of protein systems by dietary fibers. The quality of the materials used wheat bran, obtained during the processing of wheat. Model protein systems were prepared from crushed muscle tissue of freshly caught Pacific herring (Clupea pallasii) and Pollock (Theragra alcoggramma). Embraced are characterized by different technical characteristics. As a result, it was found that wheat bran makes it.

The paper scientifically substantiates the use of LED lighting for use in the saury fishery, which uses the calculated spectra of LEDs in the blue spectrum, taking into account the peculiarities of the structure of vision in saury. The proposed lighting systems will reduce the cost of light emission by 7-9 times, and will reduce fuel costs and, accordingly, reduce the carbon component (CO2 emissions) on domestic fishing vessels.

Deep cutting of fish raw materials is a priority for fish processing enterprises. The the influence of high-pressure processing of fish fillets has been studied and it has been shown that the impact of pressure above 100 MPa leads to a decrease in the total contamination by microorganisms. Further increase in pressure leads to an even greater decrease in the total number of microorganisms. The structural and mechanical properties of the fillet change slightly. High pressure makes the fish’s muscle tissue more dense. Pressure-treated fillets supposed to be stored chilled or frozen for much longer, since their initial quality indicators are much higher than those of fillets not treated with high pressure. The possibility of enriching the whole muscle tissue of fish with vegetable oil lipids when exposed to high pressure is shown.