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In order to obtain new pyrimidine derivatives with possible immunotropic, antiphlogistic, and antiradical action, the alkylation of uracils with ethylene chlorohydrin is investigated. -(KRIVONOGOV, V. P.; MYSHKIN, V. A.; KOZLOVA, G. G.; CHERNYSHENKO, Y. N.; SAVLUKOV, A. I.; PLECHEV, V. V.; IBATULLINA, R. B.; ABDRAKHMANOV, I. B.; SPIRIKHIN, L. V.; Russ.

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The study aims to provide an analytical substantiation of a promising direction – development of specialized meat products enriched with macro- and micronutrients, dietary fiber and organic acids. To create conditions for a balanced diet and to improve the health of the population, we propose to use a technique that employs non-traditional resources of plant origin. Meat occupies one of the first places in nutrition, since it contains almost all nutrients needed for the human body. A product has been developed with addition of oyster mushrooms to increase its nutritive value. The formulation for pork cutlets was taken as a basis. The main raw materials used were pork and mushrooms, and auxiliary raw materials were bread, crackers, onions, melange, salt, pepper, and water. All raw materials were pre-processed, mixed and molded before use. As a result, an improved production technology of semi-finished meat products with mushrooms was proposed. The expediency of using mushrooms in production of semi-finished meat products was substantiated, studies of the effect of mushroom addition on properties of cutlets were conducted, and sensory assessment was performed. Introduction of mushrooms into the formulation improved the sensory properties of the finished product, improved the color and texture. In addition, the product exhibited tender texture, enhanced chewiness, and decreased stiffness. Calculation of the energy value of the control and experimental samples of the product showed that the use of the filler reduced the calorie content of the new product by 28.34 kcal. Thus, semi-finished products with inclusion of mushrooms can be recommended for both mass meals and diet food.

The Mannich reactions of 6-methyluracil and 5-nitro-6-methyluracil with piperidine, morpholine, and triazole were studied. The antioxidant activities of the Mannich bases were comparable to that of the known antioxidant ionol.