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Опубліковано: Середа, 22 грудня 2021, 12:01

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14. DEVELOPMENT OF TECHNOLOGY FOR JELLY CANDY MASSES FROM CARROT PROCESSING PRODUCTS
https://doi.org/10.31073/foodresources2021-17-14
Maryna Samilyk, Natalia Bolgova, Julia Toporkova
Pages: 137-144

Abstract
Sugar is used in the manufacture of most confectionery products. The most valuable component of jelly candy masses is sugar. In addition to sugar, the raw materials for jelly candy masses are molasses, gelling agents and flavoring additives. The article presents a waste-free technology that provides for the reuse of sugar syrup: first for the production of candied carrots, and then for jelly candy masses. This technological solution makes it possible to abandon the use of artificial flavoring additives and molasses. The purpose of this research is to develop a technology for jelly candy masses from carrot processing products, which has become the subject of research. Methods. Standard and practical research methods. By the method of osmotic dehydration, carrots were processed into candied fruits, and the osmotic medium (sugar solution) was used as a basis for the production of a jelly mass. During osmotic dehydration, some of the beneficial nutrients, such as carotenoids, diffuse into carrot syrup, which significantly increases the biological value of the finished product. Agar and pectin (1% of the total weight) were used as gelling agents. The strength of the jelly has been investigated. The results of the study. It was found that when using agar, the strength of the jelly mass (according to Valent) was 1235 g, and in the sample based on pectin, it was slightly lower - 1096 g. In both cases, the structure was characteristic of jelly candy masses. It is proposed to process carrot peels into functional powders and use them for sprinkling jelly candy masses. This solution allows you to reduce sugar production costs. It has been proven that the fruit jelly made according to the developed technology has good organoleptic properties. The color and taste are characteristic of the raw materials used. The sample prepared on the basis of agar had a slight odor. The development can significantly expand the range of natural confectionery products. The proposed technology is environmentally friendly and reduces the amount of solid industrial waste.
Key words: jelly candy masses, carrots, carrot processing products, waste-free technology, osmotic dehydration

References
1. Peresichna S. (2008). Pozhyvna tsinnistʹ boroshnyanykh kondytersʹkykh vyrobiv z letsetynom soyevym [Nutritional value of flour confectionery with soy lecithin]. Tovary i rynky [Goods and markets]. № 1. P. 91–96. [in Ukrainian]
2. Maherramov M. Rolʹ plodovoovoshchnykh sokov pry obohashchenyy kondyterskykh yzdelyy funktsyonalʹnoho naznachenyya [Role of Fruit and Vegetable Juices in Functional Fortified Confectionery]. Khlibopekarsʹka i kondytersʹka promyslovistʹ Ukrayiny [Khlibopekarska and confectionery industry of Ukraine]. № 1. P. 35–37. [in Russian]
3. Krychman E. S. (2007). Nekotorye aspekty prymenenyya pyshchevykh krasyteley v proyzvodstve kondyterskykh yzdely.[ Some aspects of the use of food colors in the production of confectionery.] Kondyterskoe proyzvodstvo [Confectionery production]. № 2. P. 24–25. [in Russian]
4. Dorzhiyev V.V., Tsibikova D. TS. (2002). Ispol'zovaniye BAD iz netraditsionnogo syr'ya v konditerskom proizvodstve. [The use of dietary supplements from non-traditional raw materials in the confectionery industry.] Pishchevaya promyshlennost' [Food industry]. № 4. P. 33–35. [in Russian]
5. Samilyk, M., Lukash, S., Bolgova, N., Helikh, A., Maslak, N., Maslak, O. (2020). Advances in Food Processing based on Sustainable Bioeconomy. Journal of Environmental Management and Tourism, [S.l.], v. 11, n. 5, p. 1105-1113. ISSN2068-7729.URL:https://journals.aserspublishing.eu/jemt/article/view/5461.doi:https://doi.org/10.14505//jemt.v11.5(45).08.
6. Samilyk M.M., Rasamakina YU. V. (2019). Perspektyvy vykorystannya buryakovykh tsukativ u vyrobnytstvi yohurtiv. [Prospects for pickling candied beetroots in yoghurts] Naukovyy zhurnal «Vcheni zapysky Tavriysʹkoho natsionalʹnoho universytetu m.. V.I. Vernadsʹkoho». Seriya: Tekhnichni nauky. [Science journal "Vcheni notes of the Taurian national university of m. V.І. Vernadsky ". Series: Technical Sciences.] T. 30 (69), № 3. P. 97 102. [in Ukrainian]
7. Samilyk М., Helikh A., Bolgova N., Ryzhkova T., Sirenko I., Fesyun O. (2020). Substantiation of the choice of fillers for cottage cheese mass. EUREKA: Life Sciences. Vol. P.38-45.
8. Samilyk М., Zarubina M. (2019). Prospects for the use carrotin candieds in the production of cheese mass / Samilyk M., // International scientific and practical conference “Science, engineering and tehnology: global and current trends”. Desember 27-28, 2019. Prague, The Czech Republic. P. 90-92.
9. Samilyk M.M., Bolhova N.V., Pertsevyy F. V., Bykov O. P. (2021). Rozshyrennya asortymentu naturalʹnoho zheleynoho marmeladu iz vtorynnoyi syrovyny. [Expansion of the assortment of natural jelly marmalade from secondary syruvin] Visnyk LTEU. Tekhnichni nauky. [Visnik LTEU. Technical sciences] № 25. P. 98-105. DOI: https://doi.org/10.36477/2522-1221-2021-25-13. [in Ukrainian]
10. Fyllyps H. O., Vylʹyams P. A. (2006).Spravochnyk po hydrokolloydam. [Handbook of hydrocolloids]. SPb. HYORD. [SPb .: GIORD] 536 p. [in Russian].
11. FDA Evaluation of Health Aspects of Agar-agar as a Food Ingredient Food and Drug Administration. PB-265502, Federation of American Societies for Experimental Biology. Bethesda MD. USA, 2003. 200 p.
12. Artamonova M.V., Lysyuk H.M., Tuz N.F. (2015). Tekhnolohiya marmeladu zheleynoho z vykorystannyam kriasporoshkiv roslynnoho pokhodzhennya. [Technology of jelly marmalade from vikorystannyam crystals of roselinnogo pokryzhennya] KH. : KHDUKHT. [HDUHT].134 p. [in Ukrainian]
13. Samilyk M., Helikh A., Bolgova N., Potapov V., Sabadash S. (2020). The application of osmotic dehydration in the technology of producing candied root vegetables. Eastern-European Journal of Enterprise Technologies. № 3(11). P. 13-20. Режим доступу: http://nbuv.gov.ua/UJRN/Vejpte_2020_3(11)__3.
14. DSTU 4683:2006 Vyroby kondytersʹki. Metody vyznachennya orhanoleptychnykh pokaznykiv yakosti, rozmiriv, masy netto i skladovykh chastyn. [Virobi confectionery. Methods for evaluating organoleptic indicators of quality, size, net weight and storage parts] DP «UkrNDNTs». [SE “UkrNDNC”]. Kyiv, 2006. 11 p. [in Ukrainian].

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Опубліковано: Середа, 22 грудня 2021, 11:59

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13. EFFICIENCY OF LACTOSE HYDROLYSIS IN SECONDARY MILK RAW MATERIALS
https://doi.org/10.31073/foodresources2021-17-13
Irina Romanchuk, Tatiana Yudina, Antonina Minorova, Lyudmila Moiseeva, Anton Serenko, Diana Babko
Pages: 129-136

Abstract
Subject of study. The number of adults and children with health problems associated with lactase deficiency is increasing every year, this meaning the impossibility to break down the lactose contained in dairy products. However, milk and dairy products should be an indispensable mandatory part of the daily diet, as they are a source of protein, fat, carbohydrates, minerals, including calcium and vitamins. An alternative for this category of consumers is the use of low-lactose or lactose-free dairy products, where partial or complete extraction of lactose is achieved through the use of enzymatic hydrolysis in production technology. The aim of this work is to study the effect of the dose of preparations and duration of hydrolysis of lactose by enzymatic method in skim milk and buttermilk on the efficiency of hydrolysis. Quantitative determination of lactose content in these types of raw materials using various enzyme preparations of β-galactosidase of yeast origin was performed by liquid chromatography, physicochemical parameters of secondary milk raw materials were determined by generally accepted standardized research methods. Results and discussion. The duration of enzymatic hydrolysis of lactose was studied and the doses of enzyme preparations β-galactosidase GODO-YNL2 and MAXILACT LGi 5000 were determined, which ensure the breakdown of lactose in skim milk and butter at the level of 85-90% of the initial content. The obtained research results will be further used in the development of technologies for fermented dairy products for children's nutrition based on secondary milk raw materials.
Key words: lactase deficiency, skimmed milk, buttermilk, enzymatic hydrolysis, β galactosidase enzyme preparations, rational conditions of hydrolysis, efficiency of lactose hydrolysis

References
1. Skvortsova. V., Borovik. T., Roslantseva E. (2006). Diyetoterapiya laktaznoy nedostatochnosti.[Diet therapy for lactase deficiency]. Pererabotka moloka [Milk processing] 10. S. 52- 54 [in Russian].
2. Bednykh B., Ramanauskas R., Evdokimov I., Antipova T. (2015) Molochnyye produkty dlya pitaniya detey s laktaznoy nedostatochnostyu. [Dairy products for the nutrition of children with lactase deficiency ] Molochnaya promyshlennost.[ [Dairy industry]. 4. S. 70 [in Russian].
3. Staudacher, H.M; Lomer, M.C.; Anderson, J.L; Barrett, J.S.; Muir J.G.; Irving, P.M.; Whelan, K. (2012). Fermentable carbohydrate restriction reduces luminal bifidodacteria and gastrointestinal symptoms in patients with irritable bowel syndrome. J. Nutr, 142, рр 1510-1518 DOI: 10.3945 / jn.112.159285
4. Karaseva A., Kulikova I., Anisimov G., Slyusarev G. (2017) Sravneniye svoystv promyshlennykh β-galaktozidaz dlya gidroliza laktozy v molochnom syrye.[ Comparison of the properties of industrial β-galactosidases for hydrolysis of lactose in milk raw materials]. Vesnik Severo- Kavkazskogo federalnogo universiteta. [Bulletin of the North Caucasus Federal University ]. 3(60). S.17-23 [in Russian].
5. Dymar O., Emelianova L., Dzhumok G. (2012) Opredeleniye optimalnykh parametrov protsessa fermentativnogo gidroliza laktozy v molochnoy syvorotke. [Determination of the optimal parameters of the process of enzymatic hydrolysis of lactose in milk whey]. Pishchevaya promyshlennost: nauka i tekhnologii. [Food industry: science and technology]. 1(15). S.24-30 [in Russian].
6. Heyman M. (2006). Lactose intolerance in infants, children, and adolescents. Pediatrics. Т. 118. No. 3. Р. 1279–1286.doi: 10.1542 / peds.2006-1721
7. Lomer, M. C. E., Parkes, G. C., Sanderson, J. D. (2008). Lactose intolerance in clinical practice-myths and realities. Alimentary pharmacology & therapeutics, no. 2, рр. 93–103.
8. Misselwitz, B., Pohl, D., Frühauf, H., Fried, M., Vavricka, S. R., Fox, M. (2013). Lactose malabsorption and intolerance: pathogenesis, diagnosis and treatment. United European gastroen- terology journal, 3, рр. 151–159.
9. Pohosian, A. (2006) Do pytannia fermentatyvnoho hidrolizu laktozy za dopomohoiu β- halaktozydazy. [On the issue of enzymatic hydrolysis of lactose using β-galactosidase]. Molochnaya promyshlennost [Dairy industry]. 3(28), S. 44-45 [in Ukrainian].
10. Chagarovskaya A. (2008) Molochnoye morozhenoye s gidrolizovannoy laktozoy. [Milk ice cream with hydrolyzed lactose]. Molochna promislovіst [Dairy industry]. 5(48). S. 68 69. [in Russian].
11. Kalinina E., Romanchuk I. (2005) Primeneniya fermenta laktazy dlya gidroliza molochnogo sakhara pri proizvodstve sgushchenogo obezzhirenogo moloka. [Uses of the lactase enzyme for hydrolysis milk sugar in the production of condensed skim milk]. Zbіrnik naukovikh prats Lugan. nats. un-tu. serіya: tekhnіchnі nauki. Lugansk. [Collection of scientific works Lugan. nat. University, series: technical sciences. Lugansk]. S.224-.228. [in Russian].
12. Moiseyeva L., Romanchuk I., Minorova A., Rudakova T. (2020). Zakonomirnosti fermentatyvnoho hidrolizu laktozy u molochniy syrovyni. [Regularities of enzymatic hydrolysis of lactose in raw milk]. Prodovolʹchi resursy. [Food resources]. 14. S.165-174. doi.org/10.31073/foodresources2020-14-17. [in Ukrainian].
13. Bukuru L., Skvortsov E., Bagayeva T., Kanarskaya Z. (2017). Effektivnost primeneniya β – galaktozidazy dlya polucheniya nizkolaktoznogo napitka na osnove molochnoy syvorotki.[Efficiency of β-galactosidase application for obtaining a low-lactose drink based on milk whey]. Vesnyk Kazanskoho tekhnolohycheskoho unyversyteta [Kazan Technological University Bulletin] 13. S.117-119 [in Russian].
14. Trubnikova A., Chabanova О., Sharahmatova Т., Bondar S., Vikul S. (2018). Grounding and Development of Low-Lactose Biologically Active Milk Ice Cream Formula. Path of Science: International Electronic Scientific. Traektoriâ Nauki Path of Science, Vol. 4, No 9, P. 3001–3021. doi: 10.22178/pos.38-7.
15. Sharakhmatova T., Trubnikova A. (2016) Tsukrozaminnyky v kharchovii promyslovosti.[Sugar substitutes in the food industry]. Prohrama i materialy piatoi mizhnarodnoi naukovo-tekhnichnoi konferentsii «Perspektyvy rozvytku miasnoi, molochnoi ta oliiezhyrovoi haluzei u konteksti yevrointehratsii». [Programs and materials of the International Scientific and Technical Conference "Perspectives on the development of meat, dairy and oil industries in the context of European integration".] S. 96–97. 7–8 lystopada 2016, Kyiv. [in Ukrainian].

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Опубліковано: Середа, 22 грудня 2021, 11:58

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12. QUALITY ASSESSMENT OF MINCED MEAT SYSTEMS USING VEGETABLE RAW MATERIALS
https://doi.org/10.31073/foodresources2021-17-12
Nadiia Novgorodska, Alla Solomon, Iryna Bernyk
Pages: 119-128

Abstract
The use of food ingredients to obtain special-purpose products is one of the promising areas for expanding the meat products range. We mean the development of new technologies using structurants that have a number of valuable properties. The problem of finding new sources of nutrients to expand food production is of paramount importance to solve the above-mentioned problems. In our opinion, a biologically active complex of milk thistle can be used as a component of food because it supplies vitamins, minerals and trace elements. The aim of the research is to investigate the possibilities of milk thistle meal application in minced meat semi-finished products technology. The subject of research is the technological indicators of minced meat systems. Research methods are functional-technological (moisture-binding capacity) and sensory ones (color, taste, consistency, aroma). The research results are presented as the complex research on milk thistle application for the production of minced meat semi-finished products on model minced meat systems. The milk thistle meal application allowed to obtain minced meat with good organoleptic characteristics and high values of moisture retention. High indicators of taste and smell were found in samples with a biologically active complex of milk thistle in the amount of 2% and 4% by weight of beef. However, the foreign taste and smell of milk thistle predominates in samples with a biologically active complex of milk thistle in the amount of 6%. The best organoleptic characteristics (color, smell, taste) have a sample with milk thistle meal in the amount of 5% by weight of beef.
Keywords: minced meat systems, milk thistle meal, technologies, semi-finished products

References
1. Lavrova L.YU., Borcova E.L., Lysov M.V., Soharev P.M., 2011. Natural'nye ingredienty dlya obogashcheniya myasnyh izdelij. [Natural ingredients for enriching meat products] Myasnye tekhnologii [Meat technologies.]. № 11. s. 50–51. [in Russian].
2. Korenevskaya P.A., Kotel'nikova YU.A. (2020) Tekhnologiya proizvodstva varenyh kolbas s ispol'zovaniem muki iz zarodyshej pshenicy. [Technology for the production of cooked sausages using flour from wheat germ]. Nauchnoe obespechenie zhivotnovodstva Sibiri. Materialy IV Mezhdunarodnoj nauchno-prakticheskoj konferencii. [Scientific support of animal husbandry in Siberia. Materials of the IV International Scientific and Practical Conference] p. 500–503. [in Russian]
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4. Gavrilova E.V., Bazhina K.A. (2013) Organolepticheskaya ocenka polufabrikatov myasnyh rublenyh s rastitel'nymi komponentami.[ Organoleptic evaluation of semi-finished minced meat products with vegetable components] Molodoj uchenyj. [Young scientist] № 11. p. 84–86. [in Russian]
5. Novgorodska N.V. (2018) Vykorystannia roslynnoi klitkovyny u miasnykh napivfabrykatakh. [ Vikoristannya roslinnaya klitkovini at meat napivnaprikatah] Zbirnyk naukovykh prats «Ahrarna nauka ta kharchovi tekhnolohii». [Collection of Science Practices "Agrarian Science and Technology"] V. 3 (102). p. 159–168 [in Ukrainian]
6. Bernyk I.M., Kulyk M. F., Tkachenko T. Yu. (2020) Vyznachennia terminu pisliazabiinoho zberihannia miasa svynei. [Determination of the term of post-mortem storage of pig meat] Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources. Collection of scientific works]. № 15. s. 15–22. [in Ukrainian]
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Опубліковано: Середа, 22 грудня 2021, 11:56

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11. USE OF BIOLOGICALLY ACTIVE SUBSTANCES IN BAKERY
https://doi.org/10.31073/foodresources2021-17-11
Oksana Naumenko, Svitlana Ovsienko
Pages: 107-118

Abstract
The development of new bakery products enriched with biologically active substances, which best meets the criteria of quality and safety is an actual problem. The aim of the work is to analyze the literature sources, which are devoted to scientific researches on the use of biologically active substances in baking. Bread is traditionally the main food product, so the development and creation of bread products with the desired chemical composition, allow the influence to the health of the population with minimal costs. Scientists, specialists in the baking industry are constantly improving and enhancing its quality. Data from the literature on the protein, mineral and vitamin value of bread allow us to consider it one of the most valuable foods. However, bread has lack a number of essential amino acids important for the human body: lysine, threonine, macro and microelements (calcium, iodine, iron, etc.), vitamins (B1 and B6). Therefore, the urgent task for bakers is not only to improve the quality of bread and preserve its freshness, but also to increase its nutritional value, in particular enrichment with additional nutrients. Biologically active substances not only provide the human body with energy and plastic material, but also optimize and control specific physiological functions, thousands of biochemical reactions, help maintain and improve health, reduce the risk of disease and accelerate the healing process, protect the body from adverse factors. environment. The results of the analytical review. The literature data on the use of biologically active substances in bread production technology containing grain mixtures, bran, fructose, honey, nuts, vegetable and fruit additives, non-traditional vegetable raw materials are analyzed and generalized on the basis of which the relevance of new bakery products substances that would be best meet the criteria of quality and safety.
Key words: biologically active substances, bread, functional ingredients

References
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14. Romashko N., CHalova I., SHmal'ko N. (2011) Hlebobulochnye izdeliya s amarantovoj mukoj. [Bakery products with amaranth flour] Hranenie i pererabotka zerna. [Storage and processing of grain]. Vуp. 2.(140). s. 53–54. [in Russian].
15. Mykolenko S., Tsaruk L., Chursinov Yu. (2019). Vplyv produktiv pererobky amarantu i chia na yakist khliba. [Influence of amaranth and chia processing products on bread quality]. Visnyk NTU «KНPI». [Bulletin of NTU «KНPI»] № 5 (1330). s.145-151. [in Ukrainian].
16. Capitani M.I., Spotorno V., Nolasco S.M., Tomás M.C. (2012). Physicochemical and functional characterization of by-products from chia (salvia hispanica l.) seeds of Argentina. LWT – Food Science and Technology. Vol. 45. № 1. P. 94–102.
17. Buialska N., Humeniuk O., Denysova N., Cheliabiieva V. (2020) Pidvyshchennia kharchovoi tsinnosti khlibobulochnykh i boroshnianykh kondyterskykh vyrobiv: monohrafiia. [Increasing the nutritional value of bakery and flour confectionery]. Chernihiv. 122 s. [in Ukrainian].
18. Drobot V., Izhevska O., Bondarenko Yu. (2015) Doslidzhennia vplyvu shrotu lonu na yakist khliba. [Study of the influence of flax meal on the quality of bread]. Zernovi produkty i kombikormy. [Grain products and compound feeds]. № 1 (57). s. 42-45. [in Ukrainian].
19. Falendysh N., Zinchenko I., Blazhenko M. (2019) Osoblyvosti vyrobnytstva orhanichnoho khliba z vykorystanniam konoplianoho boroshna. [Features of organic bread production using hemp flour]. Kharchova promyslovist. [Food Industry]. Kyiv: NUKНT. № 25. s. 7 13. [in Ukrainian].
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21. Pakhomska O. (2019) Naukovyi pidkhid do stvorennia khlibobulochnykh vyrobiv funktsionalnoho pryznachennia. [Scientific approach to the creation of functional bakery products]. Naukovi pratsi NUKНT. [Scientific works of NUHT]. Tom 25. № 2. s. 276-283. [in Russian].
22. Evdokimova O., Kolesnikova A. (2014). Vliyanie poroshka iz shrota krapivy na hlebopekarnye svojstva pshenichnoj muki. [The effect of nettle meal powder on the baking properties of wheat flour]. Tekhnologiya i tovarovedenie innovacionnyh pishchevyh produktov. [Technology and commodity science of innovative food products]. № 2(25). s. 51–57. [in Russian].
23. Bessonova L., SHevcov A., Mazhulina I., Tertychnaya T. (2014) Optimizaciya receptury hleba povyshennoj pishchevoj cennosti diabeticheskogo naznacheniya. [Optimization of the recipe for high nutritional value bread for diabetic purposes]. Hleboprodukty. [Bakery products]. № 2. s. 36–37. [in Russian].
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25. Kolmakov YU., Zelova L., Pahotina I. (2015) Hleb iz kompozitnyh muchnyh smesej. [Bread made from composite flour mixtures]. Vestnik Altajskogo gosudarstvennogo agrarnogo universiteta. [Altai State Agrarian University Bulletin]. № 4 (126). s. 133-136. [in Russian].
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31. Fomyna O., Reznykova L. (2007) Cikorij uskoryaet brozhenie testa i uvelichivaet gazoobrazovanie. [Chicory speeds up the fermentation of the dough and increases gas production]. Khlibopekarska i kondyterska promyslovist Ukrainy. [Bakery and confectionery industry of Ukraine]. №6. s. 18–19. [in Russian].
32. Shahat Mohamed S., Hussein Ahmed S., Hady Essam A. Preparation of Bread Supplemented with Milk Thistle Flour and its Effect on Acute Hepatic Damage Caused by Carbon Tetrachloride in Rats. Middle East Journal of Applied Sciences. 2016. Vol. 6. Issue 3. P. 531–540.

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10. QUALITY CONTROL OF MEDICAL AND TABLE MINERAL WATERS OF TRANSCARPATHIA BY THE CONTENT OF HYDROCARBONATES AND THE DEGREE OF MINERALIZATION
https://doi.org/10.31073/foodresources2021-17-10
Liubov Morozova, Marina Hrynevych
Pages: 96-106

Abstract
Subject of study. Today, the environmental situation requires a scientific approach to the use of natural resources, including drinking, mineral and other types of water. The mineral water market of Ukraine has been actively growing and developing in recent years. Thus, Ukraine ranks fourth in Europe in terms of water production. Mankind's desire to take care of their health has led to an increase in the consumption of mineral water, but at the same time the danger of purchasing a counterfeit product is growing. 70% of human health depends on water quality. Water is the most necessary for consumers, but it is convenient for counterfeiting and cheap to produce. According to unconfirmed data, the counterfeit market in the summer season is many times larger than the legal market. The level of falsification of mineral water on the Ukrainian food market reaches 20% of the total volume produced. The main counterfeiters are small entrepreneurs who bottle ordinary water (sometimes additionally purified) under well-known brands. The modern approach to solving this problem is to raise public awareness and educate environmental culture and consumer culture. The aim of the study was to conduct a comparative characterization of medicinal and table mineral waters of Transcarpathia in terms of hydrogen carbonate ions and the degree of mineralization. Methodology. To achieve this goal, three samples of mineral waters of different brands were analyzed. Research results. For the evaluation criteria of the studied indicators obtained during the study, the data can be considered as being within the parameters established by the regulations of the national regulatory framework for water safety and quality - DSTU 878-93 "Mineral packed waters. Specifications". The obtained results indicate the suitability for safe use of water of Polyana Kvasova, Luzhanska and Shayanska brands by consumers for treatment and prevention purposes and daily use. The scope of the research results is to apply the obtained results to further quantify the content of basic ions in mineral waters, study their properties and wide application in nutrition.
Key words: mineral waters, medical-table waters, mineralization, bicarbonates, acidimetry, gastric juice

References
1. Hihiienichni vymohy do vody pytnoi, pryznachenoi dlia spozhyvannia liudynoiu: DSanPiN 2.2.4-171-10 : nakaz M-va okhorony zdorovia Ukrainy vid 12 trav. 2010 r. №40 [Elektronnyi resurs]. [Hygienic requirements for drinking water intended for human consumption: DSanPiN 2.2.4-171-10: order of the Ministry of Health of Ukraine of 12 May. 2010 № 40] Rezhym dostup u: http://zakon2.rada.gov.ua/laws/show/ z0452-10/. [in Ukrainian].
2. DSTU 878-1993. Vody mineralni pytni. Tekhnichni umovy. [Mineral drinking water. Specifications]. 90 s. [in Ukrainian].
3. DSTU 878:2006. Vody mineralni pryrodni fasovani. [Mineral natural packed waters]. 16 s. [in Ukrainian].
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11. Polstianoi A. A. (2016). Sovremennіe aspektі y perspektyvі yspolzovanyia lechebnіkh myneralnіkh vod Ukraynі v onkolohyy. [Modern aspects and prospects for the use of medicinal mineral waters of Ukraine in oncology]. Aprobatsyia. [Approbation]. № 4(45). S. 107–109. [in Russian].
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9. INTENSIFICATION OF STRUCTURE FORMATION PROCESSES OF DAIRY-VEGETABLE COMPOSITIONS IN THE PRODUCTION OF SPREADS
https://doi.org/10.31073/foodresources2021-17-09
Yurii Maiboroda
Pages: 88-95

Abstract
Creating a scientific basis for determining the parameters and technological modes of production of combined fat products by studying the impact of machining on the processes of structuring fat systems, to improve technology and obtain a product of guaranteed quality. Methods. The object of research were fat constituents of spreads. The research was carried out on an installation that simulates the processes of structure formation during thermo mechanical treatment of fat mixtures. The main predetermined values were: specific power, processing time, temperature, mass crystallization zones, viscosity. Solidification of fat mixtures, the amount of solid phase was determined by volumetric dilatometry. Structural and mechanical properties - by penetration method. Results. The processes of structure formation of fat compositions during machining have been studied in order to complete the process of oil formation and prevent defects of the finished product. Machining has a significant effect on the formation of the structure of the solid phase, which significantly increases the rate of crystallization centers by facilitating the orientation of molecules, as well as dispersing the formed crystals and their growth by accelerating the diffusion process. The relationship between machining and indicators of the process of structure formation is obtained. The values of specific processing power are set which provide intensification of spread production. Conclusions. Milk fat substitutes obtained by transesterification should be used in the production of spreads and formulations. Machining helps to increase the temperature of mass crystallization of fat mixtures and bring them closer to the temperature characteristics of the high-melting component, which eliminates the dangerous consequences of eutectic crystallization and conducts it with much less super cooling. The maximum effect is achieved for Machining has power from 160 to 200 W/kg. Specific energy consumption is a universal indicator of mechanical impact on fat systems.
Key words: milk fat substitutes, milk fat, fat compositions, machining, specific power, mass crystallization temperature.

References
1. DSTU 4445:2005 Spredy i sumishi zhyrovi. Zahalni tekhnichni umovy. [Spreads and fat mixtures. General specifications]. [In force from 2006-07-01]. Vyd. ofits. Kyiv: Derzhspozhyvstandart Ukrainy. [Offic. edition. Kyiv: Derzhspozhyvstandard Ukrainy]. 2006. 22 p. [in Ukrainian]
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4. Belousov A.P., Gulyaev-Zajcev S.S. (1987) K teorii uskoreniya kristallizacii trigliceridov molochnogo zhira pri mehanicheskoj obrabotke. [On the theory of acceleration of milk fat triglycerides during mechanical treatment]. Sbornik nauchnyh trudov UkrNIINTI. [Collection of scientific works of UkrNIINTI]. 261 р. [in Russian].
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9. Bodnarchuk, O. V., Yeresko, G. O., Kigel N. F. (2016) Doslidzhennya strukturno-mehanichnih harakteristik sprediv. [Investigation of structural and mechanical properties of spreads]. Prodovolchi resursi. [Food Resources]. №7. P. 73 78. [in Ukrainian].
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8. GENERAL PROVISIONS AND PRACTICAL WAYS TO ENSURE TRACEABILITY OF RAW MATERIALS AND PRODUCTS IN BAKERY INDUSTRY
https://doi.org/10.31073/foodresources2021-17-08
Oleksandr Kuts, Sergii Verbytskyi, Оlha Kozachenko, Nataliia Patsera
Pages: 72-87

Abstract
The subject is the introduction of raw materials and food traceability in bakery production, envisaged as part of the mandatory implementation of Hazard Analysis and Critical Control Points (HACCP) food safety systems, using the latest electronic technologies. The purpose of the study is to analyze the scientific foundations for the development and practical implementation of raw material and product traceability systems in bakery production, outline and scientifically substantiate the possible measures for its organizational improvement, the involvement of modern technologies and technical measures, etc. The results of the study An integral part of the HACCP protocols is raw material and product traceability, which means the ability to trace the movement of agricultural raw materials or food products through a certain stage of production, processing and distribution. For the bakery industry, the main stages in the implementation of this traceability are the preparation of the main raw materials (primarily flour), other ingredients, the production process, distribution of finished products, etc. Within the framework of traceability systems to ensure tracking and tracing, as well as to control and optimize the process in the supply chain, the collection and registration of data necessary for market operators is carried out to improve and reduce the cost of product recall procedures, improve risk assessment, etc. To achieve the appropriate raw materials and products traceability, blockchain and IoT technologies are used, which have shown their effectiveness. Currently, electronic traceability systems based on the use of barcodes, QR codes and high-frequency identification, mobile communications, etc. have become widespread. Scope of research results. The results of the studies performed will be used to improve the food safety of bakery products by improving raw materials and product traceability in the raw materials - production distribution chain, the introduction of new electronic technologies aimed at providing full objective information to all parties involved in this chain, as well as to consumers of bakery products.
Key words: bakery industry, food safety, HACCP systems, raw materials and food traceability, electronic traceability, blockchain technologies

References
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17. Patsera, N. M., Verbytskyi, S. B. (2021). Kontseptsiia sozdania system proslezhivaemosti v agropromyshlennom proizvodstve [Conception to create traceability systems in agroindustrial production]. Znaniia molodykh: nauka, praktika i innovatsii: sbornik nauchnykh trudov XX Mezhdunarodnoi nauchno-prakticheskoi konferentsii aspirantov I molodykh uchenykh [Knowledge of the young people: science, practice and innovations: collection of scientific works of 20th International scientific and practical conference of postgraduates and young scientists]. Kirov: Viatka SATU, 12 March, 131-134 [In Russian].
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25. Mikhailova, M. E., Tsareva, G. R. (2016). Osobennosti razrabotki sistemy proslezhivaemosti na predpriiatiakh khlebopekarnoi promyshlennosti [Peculiarities of the development of a traceability system at the enterprises of the bakery industry]. Inzhenernye kadry – budushchee innovatsionnoi ekonomiki Rossii: materialy II Vserossiiskoi studencheskoi konferentsii [Engineering personnel – future of innovational economy of Russia: materials of 2nd All-Russian student conference]. 21-26 November: in 8 parts. Part 8. Yoshkar-Ola: Volga State University of Technology, 201-205 [In Russian].
26. Valdés, M. J. (2013). Diseño de una guía para el desarrollo de un sistema de trazabilidad en la línea de producción de pasteles de una panadería semi industrial en Guatemala. Guatemala, Universidad de San Carlos de Guatemala, 94 p. [In Spanish].
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31. Kopylova, E. V., Verbytskyi, S. B., Kozachenko, O. B., Patsera, N. N. (2021). Primenenie blockchein-tekhnologii dlia obespechenia proslezhivaemosti produktsii APK [Use of the block-chain technology to provide the traceability of the production of agro-industrial complex]. Aktualnye problemy menedzhmenta v APK: sbornik nauchnykh statei po materialam V Mezdunarodnoi nauchno-prakticheskoi koferentsii, posviashchennoi 50-letiiu kafedry upravlenia [Current managerial problems of the agro-industrial complex: collection of scientific works on the materials of the 5th International scientific and practical conference dedicated to the 50th anniversary of the Chair of management]. 29-30 April. Gorki: Belorusian State Agricultural Academy, 79-82 [In Russian].
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33. Moroz T. O. (2019) Perspekyvy vykorystannia blokchein-tekhnolohii v agrarnomu sektori ekonomiky [Prospects to use blockchain-technologies in the agrarian sector of the economy] Modern Economics, 17, 153-157 [In Ukrainian]. https://doi.org/10.31521/modecon.V17(2019)-24.
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7. INVESTIGATION OF THE INFLUENCE OF THE CHEMICAL COMPOSITION OF NEW TOMATO VARIETIES ON QUALITATIVE CHARACTERISTICS OF CONCENTRATED TOMATO PRODUCTS
https://doi.org/10.31073/foodresources2021-17-07
Olha Dushchak, Oleksandr Bessarab, Vitaly Shutiuk
Pages: 65-71

Abstract
It is known that the soil and climatic conditions of Ukraine are quite favorable for growing many types of vegetable crops, in particular, open ground tomatoes, therefore, a promising way to develop the tomato processing industry is to improve processing technologies to obtain tomato products with high organoleptic, physicochemical, food and biological value. The priority in solving this issue is to expand the raw material base and find ways to improve existing technologies for processing tomatoes to obtain products with optimal nutritional and biological value. The aim of the research was to conduct a comparative evaluation of new varieties of tomatoes of local selection for suitability for tomato paste with high chemical and organoleptic qualities. To achieve this goal, the following tasks were set: to study the effect of the variety on the chemical composition of the obtained tomato paste; give an organoleptic and chemical evaluation of tomato paste depending on the varieties used. Subject of research: varieties of tomatoes Alexia, Bobcat, Jane, meeting the requirements of DSTU 7612: 2014 "Fresh tomatoes for industrial processing. Specifications". Research results. The content of basic chemicals in tomatoes, both before processing and when processing into paste did not differ significantly and were within the error of the experiment. A significant difference was observed only in the content of ascorbic acid. The reduction of ascorbic acid depending on the variety varied in the range of 3.2-4.0 mg / 100 g. During further processing in the process of boiling tomato paste, there are changes in all major chemicals. Dry matter due to moisture loss was in the range of 30.5-31.9%. When boiling the raw material to the state of the paste, regardless of the variety, the dry matter content increased in comparison with fresh fruit in 3.7 4.5 times. As in the grinding of tomato fruits, boiling of tomato pulp occurred at access of oxygen and high boiling point, which led to the destruction of ascorbic acid, and its content in the finished product varied depending on the variety from 8.06 to 8.21 mg / 100 g, which is less than the original by 7.14–7.80 / 100 g. Sugar-acid index – taste indicator of quality – technological requirements must be not less than 7 units.
Key words: tomatoes, concentration, varieties, tomato products, quality

References
1. Benderska О., Bessarab А., Shutyuk V. (2018). Research of fatty acid composition of tomato seeds. Technology audit and production reserves, Vol 4, No 3(42), 68-72. https://doi.org/10.15587/2312-8372.2018.140531
2. Benderska О., Bessarab А., Shutyuk V. (2018). Study of the use of edible powders in tomato sauce technologies. Journal of Food science and technology, 12(2), 59-65. http://dx.doi.org/10.15673/fst.v12i1.837
3. Bertin N., Génard M. (2018). Tomato quality as influenced by preharvest factors. Scientia Horticulturae. Vol. 233, 264-276. https://doi.org/10.1016/j.scienta.2018.01.05
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6. OPTIMIZATION OF STABILITY INDICATORS OF EMULSION-TYPE SAUCE WITH ADDED PROTEIN ISOLATES OF PLANT ORIGIN
https://doi.org/10.31073/foodresources2021-17-06
Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Alla Bovkun, Svitlana Girichenko
Pages: 54-64

Abstract
The article is devoted to mathematical modeling of the dependence of acidity and rheological parameters (emulsion stability) of emulsion-type sauce – mayonnaise on the addition of hemp protein isolate. Purpose of work Development of a sauce recipe – mayonnaise. Designed and presented a model for optimizing the quality indicators of the sauce-mayonnaise, as a multicomponent system, with optimal performance in the process of 28-day storage. Materials and methods. In the course of the research, a universal model of an orthogonal central compositional plan was developed to optimize the acidity and stability of the emulsion of multicomponent heterogeneous systems according to the criterion of balance according to standard indicators. Results of research. The orthogonal central compositional plan is analyzed and described with three (n) optimization factors for multicomponent dispersed systems, and the homogeneity of dispersion is confirmed using the G-test (Cochran's) at a fixed significance level x (0.05). The significance of the statistical model and the reliability of the regression equation were determined using Fisher's F test. Organoleptic evaluation and determination of acidity and stability of the emulsion of each recipe composition of the sauce - mayonnaise with the addition of various amounts of hemp protein isolate was carried out. The assessment was carried out in the course of the experiment by analytical methods and by the method of the developed profile analysis by points on a scale. After studying the obtained graphic data, the results of direct measurements and interpretation of the regression equation, the optimal recipe composition of the sauce-mayonnaise with the addition of hemp protein isolate as an emulsifying base, a sample was determined that has the best indicators of active and titratable acidity and viscosity during 28 days of storage at sensory evaluation 14.25. Scope. Mayonnaise sauce can be added to the diet as a product of physiological action.
Key words: emulsion-type sauces, sauce-mayonnaise, hemp protein isolate, emulsifier, acidity, emulsion stability, optimization

References
1. DSTU 4487-2015. Natsionalna standartyzatsiia. Maionezy. [National standardization. Mayonnaise] Chynnyi vid 2017-01-01. K. :Derzhspozhyvstandart Ukrainy, 2015. 17 s. Natsionalnyi standart Ukrainy. [in Ukrainian].
2. Bakhmach V.O., Peshuk L.V. (2015). Udoskonalennia tekhnolohii maioneziv z vykorystanniam roslynnoi syrovyny. [Improving the technology of mayonnaise using vegetable raw materials] Kharchova promyslovist. [Food Industry] № 18. P. 27 31. doi: 10.1007/s78397-014-1389-123-56. [in Ukrainian].
3. Petrusha O.O., Niemirich O.V., Vasheka O.M. (2015). Aspekty vitchyznianykh ta zarubizhnykh normatyvnykh dokumentiv na maionez [Aspects of domestic and foreign regulatory documents for mayonnaise] Naukovi pratsi ONAKhT. [Scientific works Odessa national academy of food technologies] V. 42. T. 2. P. 262 – 265. doi: 10.1017/s13197-014-1389-1455-345. [in Ukrainian].
4. Rahbari M., Aalami M, Kashaninejad M., Maghsoudlou Y., Aghdaei S. (2015) A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. Journal of Food Science and Technology. № 6. 52. P. 3383–3393. doi: 10.1007/s13197-014-1389-4
5. Kishk, Y., Elsheshetawy H. (2013) Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristicsю Annals of Agricultural Sciences. № 2. 58. P. 213–220. doi: 10.1016/ j.aoas.2013.07.016 18.
6. Galukh B.I., Paska M.Z., Drachuk U.R. (2014) Doslidzhennya stiikosti mayoneznykh emul›sii vygotovlenykh iz vykorystannyam kharchovykh volokon. [Emulsion stability of mayonnaise manufactured using dietary fiber] Naukovyi visnyk Lvivskogo natsionalnogo universytetu veterynarnoi medytsyny imeni S.Z. Gzhitskoho. [Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies] 16. 3(60). 4. Р. 21–30. 3. doi: 10.1016/ j.aoas.2013.07.016-3455г98798 [in Ukrainian].
7. Dorozhkina T.P. (2009). Funktsionalnye inhredienty dlya produktov maslozhirovoi otrasli. [Functional ingredients for fat and oil products] J Maslozhirovaya promyshlennost. [Fat and oil processing industry] № 6. Р. 18–19. doi: 10.1016/ j.aoas.2013.07.085757y-57576 [in Russian].
8. Eliseeva N.E. (2008) Nizkozhirnye mayonezy i sousy s pishchevymi voloknami i kompleksom biolohicheski aktivnyh soedinenii. [Low-fat mayonnaise and sauces with dietary fiber and a complex of biologically active compounds] J Maslozhirovaya promyshlennost. [Fat and oil processing industry] № 4. Р. 40-44. DOI: https://doi.org/10.15587/2313-8416.2018.134393 [in Russian].
9. Ipatova L.H., Kochetkova A.A., Nechaev A.P., Pohozheva A.V. (2009) Emulsionnye zhirovye produkty dlya zdorovogo pitaniya. [Emulsified fatty products for functional purposes in modern nutrition ]. J Maslozhirovaya promyshlennost. [Fat and oil processing industry] № 6. Р. 10-13. [in Russian].
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11. Nekrasov P.A. (2009). Toksitropnye svoistva dieticheskikh mayonezakh, obohashchennykhn diatsilglitserinami. [Toxitropic properties of dietary mayonnaise enriched with diacylglycerols] J Maslozhirovaya promyshlennost. [Fat and oil processing industry] № 4. Р. 34-35. [in Russian].
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14. Rakhimov M.I. (2009). Razrabotki v napravlenii povysheniya kachestva, rasshireniya assortimenta i proizvodstva maslozhirovoi produktsii. [Developments in the direction of improving quality, expanding the range and production of fat and oil products ] dis. kand. tekhn. nauk.; Tashkent. 24. [in Russian].
15. Syrokhman I.V., Zavhorodnya V.M. (2009). Tovaroznavstvo kharchovyh produktiv funktsionalnogo pryznachennya. [Commodity science of functional foods. Tutorial.] Kyiv. Сenter of educational literature. 544 р. [in Ukrainian].
16. Tabakaeva O.V., Makarova E.B., Smertina E.S. (2011) Perspektivnye napravleniya sozdaniya funktsionalnoi mayoneznoi produktsii na sovremennom etape. [Promising directions for creating functional mayonnaise products at the present stage ] Pishchevaya promyshlennost.[ Food industry]. № 11. Р. 20–21. [in Russian].
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Опубліковано: Середа, 22 грудня 2021, 11:47

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5. RESEARCH OF SAFETY AND QUALITY PARAMETERS OF THE MECHANICALLY SEPARATED POULTRY MEAT
https://doi.org/10.31073/foodresources2021-17-05
Liubov Voitsekhivska, Larysa Borsoliuk, Serhii Verbytskyi, Yurii Okhrimenko
Pages: 46-53

Abstract
The initial stage in the production of poultry products is cutting of carcasses into parts, the separation of meat from the breast and legs, the deboning of low-value raw materials by the separation of muscle and bone tissue. Mechanical deboning of meat and bone residues is performed in order to obtain valuable protein-containing raw materials – mechanically deboned meat, in particular, mechanically separated poultry meat. Relevance of the topic – Introduction of advanced technologies in the domestic poultry processing industry. The subject of research is the parameters of safety and quality of mechanically separated poultry meat. The purpose of the work is to study the safety and quality parameters of mechanically separated poultry meat, to determine the most acceptable physical and chemical parameters, including the content of bone inclusions, calcium and total phosphorus. Research methods. Determination of physical and chemical parameters of mechanically separated poultry meat: mass fraction of moisture, mass fraction of fat, mass fraction of protein, as well as microbiological parameters was carried out according to standard methods. Statistical processing of the results obtained was carried out on the basis of calculating the arithmetic mean values and the mean square error. Research results Under the action of the separation pressure, bone tissue is destroyed, and the smallest particles necessarily enter the meat mass as a result. The number and size of bone inclusions are regulated by normative documents and, accordingly, affect the quality and safety of mechanically separated poultry meat and products made from it. The greater the separation pressure, and hence the yield, the greater the total mass fraction of fat in mechanically separated poultry meat at the outlet is obtained, the decrease in the fat content and the degree of grinding brings its quality parameters closer to the characteristics of manually deboned and then minced meat. The most acceptable values of physical and chemical parameters of mechanically separated poultry meat have been determined: mass fraction of protein – 14%, mass fraction of fat – 12%, mass fraction of moisture – 73%; safety indicators: mass fraction of bone inclusions – 0.3%, mass fraction of calcium – 0.07%, mass fraction of total phosphorus – 0.25%. In terms of microbiological parameters, mechanically separated poultry meat met the requirements of “Microbiological criteria for establishing safety parameters of food products”.
Keywords: poultry meat, deboning, mechanically deboned poultry meat, mechanically separated poultry meat, bone inclusions

References
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14. Nakaz pro zatverdzhennia hihiienichnykh vymoh do miasa ptytsi ta okremykh pokaznykiv yoho yakosti [Order on the adoption of hygienic requirements for poultry meat and certain parameters of its quality] of 08 August 2013 № 694 / Ministry of Health of Ukraine. Registered in Ministry of Justice on 13 August 2013 № 1379/23911. Available at: http://zakon.rada.gov.ua/laws/show/z1379-13 [In Ukrainian].
15. Sychevskyi, M, Voitsekhivska, L, Kopylova, K, Verbytskyi, S., Okhrimenko, Yu. (2021). Criterial features of the structural characteristics of fine-textured poultry meat. Food Science and Technology, 15(1), 91-100. DOI: https://doi.org/10.15673/fst.v15i1.1965.
16. Khvylia, S. I. (2001). Problemy otsenki kachestva miasa mekhanicheskoi obvalki [Problems of quality evaluation of mechanically deboned meta]. Vsio o miase [All about Meat], 4, 5-7 [In Russian].
17. Ortiz, L. (2021). Cómo evaluar una materia prima a través de su ficha técnica. CarneTec. Disponible en: https://www.carnetec.com/Industry/Blogs/Details/101818. [In Spanish]
18. DSTU ISO 1442:2005 Miaso ta miasni produkty. Metod vyznachennia vmistu vology (kontrolnyi metod) [Meat and meat products. Determination of moisture content (reference method)]: in force from 2008-03-01. K. : Derzhspozhyvstandart Ukrainy, 2007. 8 p. [In Ukrainian].
19. DSTU 8380:2015 Miaso ta miasni produkty. Metod vyznachennia masovoi chastky zhyru [Meat and meat products. Method for measuring the mass fraction of fat]: in force from 2017-07-01. – K. : DP UkrNDNTs, 2017. 9 p. [In Ukrainian].
20. DSTU ISO 937:2005 Miaso ta miasni produkty. Metod vyznachennia vmistu azotu (kontrolnyi metod) [Meat and meat products. Determination of nitrogen content (reference method)]: in force from 2007-07-01. – K. : Derzhspozhyvstandart Ukrainy, 2007. 10 p. [In Ukrainian].
21. DSTU EN 12824:2004 Mikrobiolohiia kharchovykh produktiv i kormiv. Horizontalnyi metod vyiavliannia Salmonella [Microbiology of food and animal feeding stuffs Horizontal method for the derection of Salmonella]: in force from 2005-07-01. K. : Derzhspozhyvstandart Ukrainy, 2007. 21 p. [In Ukrainian].
22. DSTU ISO 4833:2006 Mikrobiolohiia kharchovykh produktiv i kormiv dlia tvaryn. Horizontalnyi metod pidrakhunky mikroorhanizmiv. Tekhnika pidrakhuvannia kolonii za temperatury 30 °С [Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of microorganisms Colony-count technique at 30 °С]: in force from 2007-10-01. K. : Derzhspozhyvstandart Ukrainy, 2006. 11 p. [In Ukrainian].
23. DSTU ISO 16649-2:2014 Mіkrobіologіya harchovih produktіv і kormіv dlya tvarin. Gorizontal'nij metod pіdrahuvannya β-glyukuronіdaza-pozitivnih Escherichia coli. Castina 2. Tekhnіka pіdrahuvannya kolonіj za teperaturi 44◦C z vikoristannyam 5-bromo-4-hloro-3-іndolіl-ß-D-glyukuronіdu [Microbiology of food and animal feed. Horizontal method of counting β-glucuronidasepositive Escherichia coli. Part 2: Technique for counting colonies at a temperature of 44ºC using 5- bromo-4-chloro-3-indolyl-β-D-glucuronide]: in force from 2015-07-01. K. : DP UkrNDNTs, 2014. 11 p. [In Ukrainian].
24. GOST 702.2.5-93 Mіaso ptitsy, subprodukty i polufabrikaty ptichi. Metody vyiavleniia i opredeleniia kolichestva listerell [Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of Listeria]: in force from 1995-01-01. M. : IPK Izdatelstvo Standartov, 2010. 7 p. [In Russian].
25. ТU U 10.1 – 00419880 – 153:2020 Miaso ptytsi mekhanichno vidokremlene. Tekhnichni umovy [Mechanically separated poultry meat. Specifications]: in force from 2020-08-20. K. : IPR NAAN, 2020. 28 p. [In Ukrainian].
26. Nakaz pro zatverdzhennia Mikrobiolohichnykh kryteriiv dlia vstanovlenniia pokaznykiv bezpechnosti kharchovykh produktiv [Order on the adoption of Microbiological criteria for establishing safety parameters of food products] 19 July 2012 № 548 / Ministry of Health of Ukraine. – Registered in Ministry of Justice on 3 August 2012 № 1321/21633. Available at: https://zakon.rada.gov.ua/laws/show/z1321-12#Text [In Ukrainian].