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The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %. Pastry samples, prepared according to SSTC 4432:2005 were used as a control. VBVO composition and fat-soluble vitamins content in them was determined by the gasochromatographic method. Molecular-genetic methods were used for the accelerated diagnostics of pastries safety by agents of food intoxications– Clostridium perfringens and Bacillus cereus, number of mesophyl aerobic and facultative-anaerobic microorganisms (NMAFAnM), classic ones – colon bacillus group bacteria (CBGB), sulphite reductive clostridia, Staphylococcus aureus, L.monocytogenes, Salmonella. The storage term of products was prolonged in 2 times (48 against 24 hours) according to SSTC). The expedience of their introduction in production was proved.

Recent studies have shown that polyunsaturated fatty acids (PUFAs) contained in vegetable oils are of great value to humans [2]. At present, the demand for them is formed both by the manufacturers themselves and by the recommendations of medical institutions and the World Health 1. Introduction Solving the problem of healthy nutrition is the most important and topical national task related to the social stability of society and the health of the population [1].

In Ukraine there is a tendency to increase the number of man-made emergencies, which directly affects the state of the environment and the population. Particularly dangerous situations are formed in case of disturbance of objects with high risk conditions, which include oil extraction enterprises. Observing the state of the environment and the operation of technological equipment at such enterprises, warning of the risk of emergencies that are hazardous to human health and the environment, are the basis and task of monitoring. The results of engineering and ecological analysis of the state of ecological and technogenic danger on the example of private joint-stock company «Kropyvnytskyi oil extraction plant» are presented in the work. The main probable factors of its formation at each technological stage of production are established. The sources of environmental and human hazards are technological equipment and materials. Pollutants of land, water and atmospheric air are dust of vegetable origin and meal, solvent of hexane and its vapors, carbon dioxide and washing solution - soda ash, etc. Expert evaluation of the main production operation - oil extraction was carried out in detail. The extraction process is the main production operation for both press oil and extraction oil, as well as cake and meal. The results of the study can be used to clarify the program of monitoring the sources of technogenic and environmental risk at high risk facilities, planning activities and means of improving the resilience of the enterprises of the industry, preventing emergencies and minimizing their consequences. Awareness enhances management efficiency and minimizes environmental and population risks.

The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils.According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: "Belkoton А91», «Forward 450», «Supro 500Е». Reports on research projects(2018), «EUREKA: Life Sciences» Number 3 42 Food Science and TechnologyBased on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process -6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %.Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins.