Nadezhda Zhilinskaia E-mail: jilinskie@mail.ru Introduction. The purpose of research -to evaluate the possibility of using the methods of computer morphometry and bioinformatic analysis in studying of reactive changes in Fusarium spp. causing potato dry rot.Materials and methods. Tubers of "Nevski" potato with Fusarium contamination signs were selected. Three areas of the damaged tuber potatoes were studied: the epicenter of contaminated plant tissue; peripheral area of contamination; plant tissue outside of contamination epicenter. Morphological research and computer morphometry of fixed preparations of microorganisms stained by 1,0% methylene blue solution were made under magnification x 400, x 1000.Results and discussion. Macroconidium morphometric characteristics of Fusarium spp. (square, perimeter, length, number) were obtained by automatic image analyzer "Micros". The algorithm and the computer program based on morphometric analysis of Fusarium spp. macroconidium cells causing potato dry rot was created to study bioinformatic cell characteristics.The following information characteristics of fungal cells have been calculated: H -information entropy characterizing the real structural diversity; H max -the storage capacity characterizing the maximum structural time-diversity of biological system; R (%) -information redundancy coefficient characterizing the relative organization of biosystem.The Fusarium macroconidium cells have demonstrated low values of H (0,002) compared to H max (0,5). The values of R in Fusarium cells were 99,40% -99,69% thus demonstrated a high degree of orderliness and relative organization in microbial cellss. Our research proves the maximum adaptation level of Fusarium cells as parasites in biocenosis with plant cells. It should be expected that in the case of the reaction of Fusarium cells on chemical or biological preparations the value of H should increase up to values of H max , and the value of R will decrease. It's may be occured as a result of disruption structural and functional integrity of Fusarium cell system.Conclusions. The method of bioinformatic analysis of Fusarium spp. cells causing potato dry rot can be recommended as a testing system in development of new plant protecting preparations.

The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.

Introduction. In countries of Europe are implementing mechanisms for the humane treatment with farm animals, which provides also minimizing the pain and suffering of animals during slaughter. For this, government of EU in 2009 year adopted the corresponding Regulation № 1099/2009. Established, that stress before slaughtering animals leads to an increase the level of catecholamines and creatinekinase in their organism, which causes rapid glycolysis, during which accumulates lactic acid in the meat. This leads to a decrease level of glycogen, which causes change pH of the meat and capacity holding the water, the meat acquiring tougher and darker color. In Ukraine many Ukrainian enterprises of the meat industry received certificates, that attesting the accordance of their products the conditions of "Halal", which opens for them the way to new markets of selling the meat of beef. However insufficiently studied remains the issue of storing the qualitative indices of halal meat during transportation on long distance. The data about study the date of expiration such meat also absent. The purpose of this work was to study the qualitative indices of cooled and frozen meat of certified beef of breed of Aberdeen-Angus, to establish the date of expiration. Research materials and methods. The object of the research: cooled and frozen meat of beef obtained from cattle of breed of Aberdeen-Angus of the company "HALAL MEAT COMPANY" is packed in vacuum bags for establish the date of expiration during storage for 16 months. In order to conduct the research were taken three samples of halal beef of the Aberdeen-Angus breed: sample № 1 – a neck cut from the scapular part of the carcass, sample № 2 – marbled beef for pork from the scapular part of the carcass, sample № 3 – marbled beef classic from the breast part of the carcass. The pH of the meat was determined on a pH meter Delta OHM HD2305.0 the Italian company SIMVOLT with a electrode KP70. Organoleptic evaluation of the product carried out in accordance with DSTU 4589:2006, determination of the number of mesophilic aerobic and facultatively anaerobic microorganisms - in accordance with GOST 10444.15, detection of bacteria of the group of Escherichia coli - in accordance with GOST 21237. Research on the presence bacteria of L. monocytogenes carried out according to DSTU ISO 11290-1, and the presence bacteria strain of Salmonella carried out in accordance with GOST 21237. The results processed by methods of variational statistics with using the standard package of programs of Microsoft Excel. Research results. When measuring the level of pH it established, that in the cooled test samples it was within the normal range and was: sample № 1 – 5.83, sample № 2 – 5.74, sample № 3 – 5.79. When they were stored after thawing the pH decreased. Thus, after 4, 12 and 16 months of storage, the pH of experimental sample № 1 was 5.25; 5.16 and 5.20; sample № 2 – 5.29; 5.21; 5.18; sample № 3 – 5.24; 5.17 and 5.21. After thawing the test samples, that were stored, occurred loss the moisture. Thus, when they were stored for 4 months the loss of moisture after thawing for sample № 1 was 5.2%, sample № 2 – 4.9%, sample № 3 – 4.3%. When carrying out organoleptic studies it established, that in all thawed test samples detected signs change of color after 4 months of storage and signs of spoilage after storage of 16 months. After carrying out microbiological studies it established, that pathogenic microorganisms such as Salmonella and L.monocytogenes detected in samples of thawed meat, which had been stored for 16 months. The number of mesophilic aerobic and facultatively anaerobic microorganisms during storage increased. Thus, in the cooled meat of sample № 1, sample № 2, and sample № 3, this indice was 6.8*103; 6.1*103 and 5.7*103, which did not exceed the requirements of the standard. For thawed test samples after 12 months of storage this indice increases: sample № 1 – 4.6*104, sample № 2 – 3.9*104, sample № 3 – 4.0*104. Exceeding the requirements of the standard of thawed samples of meat noted after 16 months of storage, which leads to their spoilage. Conclusions. In result of the conducted research it established, that the pH of all experimental samples of cooled meat of beef was within the normal range and was in average 5.78. During storage of experimental samples after their thawing, the pH decreased, which is associated with damage to fibers of meat caused by the formation crystals of ice during freezing and thawing. Also, when were stored the experimental samples for 4 months the loss of moisture after defrosting was from 4.3% in sample № 3 to 5.2% in sample № 1. The change the level of pH in the experimental samples and loss their moisture affected on organoleptic indices: changed the appearance of the meat, color, it has lost the juiciness. The number of mesophilic aerobic and facultatively anaerobic microorganisms after 16 months of storage exceeded the established standards according to GOST 10444.15. In the course of research it was established, that the recommended date of storage of halal meat of beef of breed of Aberdeen-Angus is 12 months at a temperature of -18...-25°С in vacuum packs.

To improve public health, it is necessary to produce products that include natural ingredients with antioxidant properties. In foreign and domestic practice, there is a significant number of multifunctional additives of plant origin, which combine the ability to improve the antioxidant and flavoring properties of finished products. The development of the technology of meat and fish formed semi-finished products of the Ayurvedic direction is relevant today. The main raw materials for the production of batches of meat and fish formed were poultry meat, sea fish – hake, pollock, ocean saithe, haddock, which have the greatest amount of protein. As a result of a comparison of the chemical composition of fish and meat raw materials, organoleptic studies, it was found that the most optimal ratio was the samples in which chicken fillets and ocean fish fillets – haddock were used in a ratio of 50 : 50 %; pollock – In a ratio of 60 : 40 %. To extend the shelf life of the developed meat and fish formed, we have chosen extractive cardamom oils and a mixture of rosemary and thyme. Four variants of formulations were developed with the addition of extractive oils of cardamom and a mixture of rosemary and thyme in the amount of 2, 3, 5 and 8 % to the mass of raw minced meat. As a result of organoleptic studies, a comparative analysis of the average ratings of each sample using different amounts of fish raw materials, it was found that among the additives presented, the best is a mixture of extractive oils of rosemary and thyme with, namely, a sample of meat and fish formed semi-finished products using haddock fish fillets and a sample in the composition which includes pollock fillet with a blend of rosemary and thyme extractive oils. Also, microbiological studies of samples of meat and fish formed were carried out with the addition of a mixture of extractive oils of rosemary and thyme. Based on the results of microbiological studies, the safety and quality of the developed products have been confirmed.

To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into the composition of semi-finished products multifunctional ingredients that enrich the chemical composition of the product, increase the nutritional value, improve its taste, and expand the range of processing of raw materials without production waste. This technology makes it possible to create meat and fish semi-finished products, with a targeted change in the chemical composition, corresponding to the physiological needs of the human body, especially for children, the elderly. To identify the most optimal ratios between meat and fish raw materials, have been developed 21 samples of minced meat and fish systems. A study of the organoleptic evaluation of meat and fish semi-finished products was carried out, with the introduction of fish raw materials into the recipe from 10 to 50%. The detailed profilograms were built on the basis of the research results. The general comparative analysis allows us to state that among all the presented research samples, the best marks were obtained for sample No. 5 and No. 4 using ocean fish (haddock in the amount of 50%; saithe fish in the amount of 40%) in terms of taste, smell and consistency. As a result of studies of the physicochemical indicators of the developed minced meat and fish systems, it was found that almost all prototypes were characterized by an increased moisture content with an increase in the amount of fish raw materials. For further research, samples were selected whose recipes were the most optimal in terms of the ratio of meat and fish raw materials, namely chicken fillet and haddock fish in a ratio of 50: 50%, and chicken fillet and saithe fish ‒ 60: 40%.