Introduction: The growing interest in the potential use of ChatGPT in the field of educational and scientific communication has prompted close attention from the editors of scientific journals, administrators, and educators to limit its impact on potential users. It's clear that a total ban on using ChatGPT in the realities of modern society is impossible, underscoring the need to reach a consensus on acceptable boundaries for its use.

Purpose: To describe the primary opinions of editors of scientific publications and publishers that have emerged around the mechanisms of using content generated by ChatGPT by authors of scientific article manuscripts.

Focus and Boundaries of Neural Networks in the Context of Scientific Communication: The established status quo concerning the partially permissible reliance on content generated by ChatGPT in certain sections of a scientific manuscript, especially those containing less original content, is accompanied by a range of questions about the ethical aspects of involving artificial intelligence in the realm of scientific creativity. One such question pertains to illustrations created by artificial intelligence tools upon an author's request.

Conclusions: Although there is no clear answer to many questions related to the prospects of using neural networks in scientific communication, monitoring the current consensus on the issue will allow researchers to adhere to journal policies, uphold the ethics of scientific communication, and avoid the imitation of creating scientific content.

Introduction: Prolongation of the shelf life of food products is an urgent issue of the food industry. This review of the subject field analyzes the scientific sources of published works on ways to change the properties of polysaccharides (from 2013 to 2023) in order to use them in the field of food packaging production.

Purpose: The aim of the work is to analyze the methods of modification of polysaccharides, the creation of biodegradable protective films, the use of such films, including in combination with the treatment of their surface with an electrochemically activated aqueous solution (ECAS).

Materials and Methods: The review includes scientific publications of Russian and foreign authors on the extension of the shelf life of food products using biodegradable protective films made of chitosan. The paper systematizes articles that were published in 2013–2023 in publications included in the Scopus and RSCI databases.

Results: Methods of directional change in the properties of polysaccharides, new types of films based on chitosan with the addition of various components, as well as the results of treatment of the film surface with an electrochemically activated aqueous solution are considered. This review will be useful in the development of food storage methods using packaging based on modified polysaccharides in combination with other protective equipment.

Conclusions: The review systematizes materials published over the past 10 years, which are aimed at developing ways to improve the properties of polysaccharide-based films. Analysis of the results shows that chitosan is already used for the manufacture of safe and biodegradable packaging. Such packaging becomes much more effective with the combined effect of physical or chemical means of disinfecting the surface of food products. Among them, perhaps the most promising is the additional treatment with the metastable fraction of ECAS, which simultaneously disinfects the surface of food products and increases their shelf life, without affecting the quality and organoleptic characteristics. 

Background: Losses and reductions in the quality of crop products occur at the stages of production, transportation, storage, sales and depend on many factors: type and variety, degree of maturity, physiological, physicochemical, microbiological indicators, transportation and storage parameters. Despite the active work of scientists around the world, the number of studies remains limited that consider the problem of increasing the keeping quality of agricultural products as a complex one, when reducing losses and maintaining quality indicators involves the implementation of algorithms that ensure the keeping quality of crop products at all stages, from the selection of seed material to sales at trade and catering establishments.
Purpose: Analysis and systematization of research results devoted to increasing the shelf life of crop products, and on their basis, developing algorithms for increasing the shelf life of root vegetables using the example of red beets.
Materials and methods. The review included articles in Russian and English from the WoS, Scopus and RSCI databases, as well as the results of our previous studies. The review included articles published in Russian and English. The search was limited to the period from 2003 to 2022. The focus was on articles published in scientific journals that had undergone a peer review process to confirm their quality. In this case, articles must have a given citation index (cited in databases at least 50 times). Articles from thematic conferences were selected based on the number of their citations and, if found, using the following keywords: storage, sales, root crops, table beets, variety, shelf life, electromagnetic fields of extremely low frequencies, biological products. Generalization of results was used as a research method.
Results. During the study, tools for managing shelf life were identified: botanical variety, degree of maturity, biochemical composition, microbiological indicators, processing parameters, storage parameters (temperature, relative humidity, gas composition). In this case, treatment can be carried out with electromagnetic fields of extremely low frequencies (variable parameters: the magnitude of electromagnetic induction, frequency, treatment time) and biological products (variable parameters: type and dosage of the drug).
Conclusions. The conducted systematic review made it possible to create algorithms for increasing the shelf life of table beets for long-term and short-term storage, including such stages as selection of a variety with genetically determined shelf life, cultivation, harvesting, transportation, preparation for storage, and sale at wholesale and retail trade enterprises. The implementation of the developed algorithms can help reduce storage losses, stabilize quality characteristics and increase shelf life.

Introduction. In the potential state of the food system for the production of white beet sugar under conditions of contamination by microorganisms, foaming, gas emission, formation and accumulation of hard-to-remove components, dynamic instability occurs with subsequent negative consequences - a decrease in the quality of finished products, an increase in resource costs. Traditionally, the causes of inefficient processes, low-quality semi-finished products are identified and preventive measures are taken by using appropriate technological aids (TAs). The study of the role of individual TAs is carried out mainly by the method of comparative experiments or simple observations, taking into account theoretical knowledge about the mechanism of the functional action of funds. Such an approach in the context of the multivariability of TAs in the future will not allow to objectively identify systemic changes in the state of the food system under the complex influence of TAs, will not contribute to the resource-saving obtaining of guaranteed safe and high-quality finished products.

Purpose. Summarizing the results of previous studies and substantiating the development of methodological and technological principles for the rational and safe use of functional TAs in the white beet sugar production.

Materials and Methods. As an object of study, a set of applied TAs as elements of the food system is considered. The results of a meta-analysis of previous studies are supplemented by data from laboratory experiments, which are processed in accordance with the algorithms of regression and analysis of variance. The statistical significance of the regression coefficients was determined by comparing their numerical values with the confidence interval. The characteristic of the degree of adequacy of the obtained additive dependencies was obtained using the Fisher F-criterion and the coefficient of determination (R²).

Results. Previous works are discussed from the point of view of the evolutionary application of TAs and the need to develop specific directions for future research is indicated. For the first time, data were obtained on the identification of additive synergy in the analysis of sugar beet processing processes using TAs. The adequate application of the generalized desirability coefficient (D) given in the publications for all indicator markers according to the variants of the laboratory experiment was confirmed.

Conclusions. Methodological and technological principles for the rational and safe use of functional TAs, oriented towards saving people's health and resource costs in production, are proposed. Prospective research should be carried out on the basis of the provisions of experiment planning, obtaining the appropriate additive dependencies and searching for optimal solutions suitable for setting up a neural network in intelligent process control systems. Particular attention should be paid to the development of hygienic standards and highly sensitive methods for the determination of residual amounts of TAs in white sugar, molasses and beet pulp.

Introduction. The intensive development of technology using high pressure is due not only to its ability to inactivate pathogenic microflora, but also to the prospects that open up for giving new useful consumer properties to food products. Also, one of the effective ways of energy influence on technological processes is the use of acoustic vibrations. Numerous previous studies confirm the prospects of these methods of processing food raw materials. However, the physical processes occurring in a liquid medium under the influence of ultrasonic vibrations, which are superimposed on other force fields (high pressure, electric fields, etc.), are insufficiently studied.

Purpose.  Experimental evaluation of the synergistic effect of combined high-pressure and ultrasound treatment on the example of decontamination of egg white, yolk and homogeneous egg melange.

Materials and Methods. Liquid egg white, yolk and liquid homogeneous egg melange, i.e. a mixture of protein and yolk, were accepted as the object of research. The studies were carried out on an automated installation that allows conducting studies at pressures from 0.1 to 1000 MPa, at temperatures from + 5 to + 100 ° C, the frequency of ultrasonic exposure from 17 to 35 kHz; the power of ultrasonic exposure from 0 to 300 watts.

Results. The study of the microbiological contamination of egg melange, in which the initial concentration of E. coli K12DH5a was approximately 108 CFU/ml, was carried out separately when it was treated with ultrasound with a power of 20, 30 and 40 watts, high pressure of 200 MPa for 400 seconds and when it was treated with ultrasound and high pressure. The analysis of the obtained results shows that the treatment of liquid egg melange with ultrasound in the selected power range does not ensure its sterilization. The high-pressure treatment of melange ensures its sterilization after 350 seconds.

Conclusion. Complex treatment with high pressure in the range of 250-300 MPa and ultrasound with a power of 40 watts at a radiation frequency of 25 kHz reduces the processing time by approximately 30% with a decrease in operating pressure from 250 to 200 MPa.

Background. An in vivo experiment on laboratory animals allows us to evaluate the safety of a new canned product made from sprouted wheat grain and its effectiveness when consumed in a model of hyperlipidemia for the prevention of nutrition-related diseases. These studies allow us to form a hypothesis about the usefulness of the new product for the human body.

Purpose. To study the glycemic index and the effect of the new product “Sprouted grains (wheat)” on the body of laboratory animals. To study the effect of the new canned product “Sprouted grains (wheat)” on the state of organs and body systems of laboratory animals with experimental hyperlipidemia, to determine the glycemic index of the new food product.

Materials and methods. The experiment was carried out on 34 Wistar rats aged 1.5-2 months weighing 180-200 g and 36 ICR mice. An experimental model of hyperlipidemia was established by using a hyperfat diet for 35 days. The proportion of simple lipids in the diet was increased to 40%. The rats were divided into 3 groups: group No. 1 control (standard vivarium diet), groups No. 2 and No. 3 - on a hyperlipidemic diet.

Results. An in vivo experiment was conducted on the effect of canned sprouted wheat grain on the morphometric parameters and performance of laboratory animals, on biochemical and hematological blood parameters and on the motor function of the small intestine. The safety of using the product as part of diets with a high dietary fiber content has been confirmed. The effect of the new product on increasing blood glucose levels after its consumption was studied. It has been shown that in conditions of experimental hyperlipidemia, long-term consumption of canned sprouted wheat grain does not change the functional state of the organs and body systems of laboratory animals, helps to normalize and reduce their weight, increase physical endurance and performance. A positive effect on the normalization of metabolic processes by reducing the level of cholesterol, triglycerides, low-density lipoproteins and glucose in the blood has been experimentally proven. When consuming canned sprouted wheat grain, there was a tendency to increase the motor function of the small intestine. The glycemic index of the food product under study was determined.

Conclusions. The use of canned sprouted grains for food or for preparing dishes is an effective way to prevent metabolic disorders caused by hypercaloric nutrition. The results obtained allow us to recommend canned food “Sprouted grains (wheat)” as a food product for various age categories of the population. 

Background. Cereal microgreens are becoming increasingly popular due to the content of biologically active compounds. It is most effective to use freshly cut microgreen sprouts in your diet. Storage and transportation of microgreens leads to a decrease in their quality and loss of biologically active compounds. You can use the hydrogel to grow microgreens in the food industry and at home. The easiest way to grow microgreens is to select a substrate and grow them indoors. The use of industrially produced hydrogel as a substrate allows seeds to have free access to water without regular watering, which can lead to more efficient plant growth and the synthesis of biologically active compounds in them. Currently, hydrogel is not used for growing cereal microgreens.

Purpose.The purpose is to study the possibility of growing cereal grains on a hydrogel using the example of wheat, barley, oats to obtain microgreens as a source of biologically active compounds and antioxidants.

Materials and methods. To obtain microgreens, grains of wheat, barley, and oats were used, which were grown on a hydrogel for 10 days with daily measurement of the height of the sprouts. The amount of chlorophylls, carotenoids, flavonoids, vitamin C, and antioxidant activity in microgreens was determined by FRAP and coulometric titration on the 5th, 7th, and 9th days of growth.

Results. Microgreens reached an optimal height of 9-13 cm on the 7th day of cultivation on a hydrogel. During the growth of microgreens, the synthesis of biologically active compounds occurred in different ways. The content of chlorophylls and carotenoids increased during the entire period of growth, intensifying on the 9th day. Chlorophyll predominated in wheat microgreens, carotenoids dominated in oat microgreens at all stages of growth. The content of flavonoids increased during the growth of microgreens, but on the 9th day the rate of their synthesis slowed down. During the entire period of growth, the content of flavonoids prevailed in barley. The amount of vitamin C in microgreens increased only up to the 7th day of growth, and then sharply decreased to the values of 5-day-old sprouts and below. Vitamin C was predominant in oat microgreens. All types of microgreens had antioxidant activity, the maximum values of which were recorded on the 7th day of growth.

Conclusions. Growing cereal crops on a hydrogel allows you to get microgreens of optimal height with maximum antioxidant activity on the 7th day.

Background: Plant-based drinks are becoming increasingly popular not only as substitutes for animal milk, but also as an element of proper nutrition, especially in the segment of functional drinks. One of the popular raw materials on the Russian market is oats. When used in the production of beverages, the main condition for its use is mycological purity, in particular the absence of contamination with fungi of the genus Fusarium. In Russia, plant-based drinks are a fairly young product that does not have regulatory documents regulating the indicators of microorganism contamination of the finished product. Fusarium grain not only leads to a decrease in cereal yields, but also significantly worsens its quality characteristics. A study was conducted on the contamination of oat grains of filmy and naked forms, as well as on the content of Fusarium antigens of various species characteristic of grain crops, such as F. graminearum, F. culmorum, F. sambucinum, F. sporotrichioides, F. tricinctum, F.fujikuroi , F. subalutinans, F. verticillicides, F. avenaceum, F. equiseti, F. poae, F. Moniliforme by enzyme immunoassay in samples of industrial plant-based beverages.

Purpose: Detection of fusarium in oat grain and finished herbal drinks in order to confirm the quality and safety of the finished product.

Materials and methods: Objects of research: filmy oat grain from the 2021 harvest, grown in the Ivanovo region; naked oat grain of the 2021 harvest, grown in the Tula region; industrial samples of herbal drinks made from oats. The studies were carried out according to the following indicators: assessment of Fusarium infestation; determination of antigens of Fusarium spp. enzyme immunoassay method. Determination of fusarium pathogen antigens was carried out using an automatic 8-channel photometer for enzyme immunoassay Ledetect 96.

Results: The degree of infection by fungi of the genus Fusarium of oat grains of naked and chaffy forms has been established. An analysis of the contamination of samples of industrial drinks from plant raw materials was carried out using the enzyme immunoassay method. No Fusarium antigens were detected in the samples studied.

Conclusions: Monitoring of Fusarium antigens is necessary as a safety indicator for herbal beverages.

Introduction. People with lactose intolerance, high cholesterol, allergies or vegan lifestyle are limited in their consumption of milk. For such cases, a number of so-called milk analogues have been developed. These are soy, bean, peanut, almond, rice, coconut, oat, hemp, etc. One of the promising types of plant raw materials for obtaining milk replacers is pine nuts. Existing pine kinds of milk replacers are not balanced in composition of the main components and have organoleptic drawbacks.

Objective. Study of the effect of hydromodule and the ratio of the components of the formulation on the technical characteristics of pine nuts beverage.

Methods. To determine the physico-chemical and organoleptic characteristics were used standard methods according to the methods and regulations.  Microstructure was studied using a Carl Zeiss Stereo Discovery V8 microscope (Germany) with an Axio Cam ICc 5 camera (Germany) and ZEN2 software. Viscosity studies were carried out using an AND SV-1A vibro-viscosimeter. Test results were statistically processed using MS Excel.

Results. In the pine nut kernel drink the water content increased from 80,6 % to 87,9 %, in the pine nut cake drink it increased from 81,0 % to 88,1 % by increasing the hydromodule from 4 to 7 units. The analysis of the received data testifies that the optimum value of hydromodule is 7 units. It was shown that in order to obtain a pine beverage with good organoleptic characteristics it is necessary to use a mixture of pine nut kernel and pine nut cake as raw material. Beverages from mixtures of kernel and cake with a mass fraction of cake of 0.2-0.8 units and a hydromodule of 7 units were studied. Viscosity of the drinks from kernel and oilcake mixtures increased from 2,18 to 3,96 mPa∙s, protein content increased from 2,7 to 3,7%, carbohydrate content from 2,8 to 3,8%, fat content decreased from 6,3 to 3,9%, fat/protein ratio from 1,83 to 1,06.

Conclusion. Preparation of a pine beverage from a mixture of pine nut kernels and pine nut cakes at a mass fraction of cakes of 0.8 units leads to formation of a beverage with a pronounced taste and smell and a moderately viscous consistency.

Background. In this overview of the subject field, scientific literature sources (from 1992 to 2023) devoted to the results of studying the organization and state of the actual nutrition of patients undergoing inpatient treatment in medical institutions are analyzed.

Purpose. Substantiation of the selection of functional ingredients in the formulation of mixtures for enteral nutrition, providing biological efficacy and physiological effect due to the intended purpose.

Materials and Methods. This review of the subject field was conducted according to the PRISMA-ScR protocol. The search for sources on the topic of interest was carried out in the databases Scopus, PubMed, as well as in the electronic library eLibrary. The review uses scientific publications of domestic and foreign scientists on nutritional support, medical and technical requirements for enriched products intended for inclusion in the diet of patients.

Results. 7393 publications were selected. 59 met the criteria for inclusion in the review. As a result of the analysis of the selected publications, medical and technical requirements for enteral nutrition products are formulated.

Conclusions. The results of the study indicate the need to assess the clinical and economic effectiveness of nutritional support based on the principles of metabolic adequacy and clinical expediency. The technology of production of a specialized food product for patients in need of therapeutic nutrition should provide for highly efficient technological processes that preserve the nutritional value of the raw materials as much as possible and ensure a high sanitary and hygienic level of production. A comprehensive analysis of the organoleptic, physico-chemical and microbiological parameters of the new product is required, as well as conducting clinical trials confirming its functional properties. In connection with the above, it is relevant to conduct research on the development of a formulation and technology of an enriched product for the nutrition of patients with numerous injuries, injuries and diseases of the bone system, burns.

Background. One of the ways of grain processing is the use of germination technology, which makes it possible to increase the nutritional value and use the resulting raw materials in the technology of creating food products. Among the new approaches, we can consider the use of solutions of exogenous gamma-aminobutyric acid (GABA) in combination with ultrasound exposure as an effective method of increasing antioxidant properties in germination technology.
Purpose. The aim of this study is to identify the effective concentration of exogenous GABA, which increases the antioxidant properties of sprouted grain to the greatest extent.
Materials and methods. The following samples were selected as objects of research: wheat, barley and oats. Before the germination process, the grain was treated with ultrasonic exposure in distilled water (control) and solutions of exogenous GABA (experiment). Two-factor planning was used, variable factors were: GABA concentration (1, 3, 5%) and germination duration (12, 24, 36 hours); controlled – total antioxidant activity. For optimized samples of sprouted grain, the following nomenclature of indicators were studied: energy and germination ability, the content of flavonoids and polyphenolic compounds, as well as the total antioxidant activity.
Results. Using mathematical modeling, the concentration of exogenous GABA solutions and the duration of the germination process were optimized, which for wheat grain was 4.1% and 29.3 hours; for barley – 4.2% and 29.5 hours and for oats – 3.1% and 49.6 hours. The increase in the indicator "Germination energy" was 5.0% for wheat grain; barley – 3.1% and oats – 4.2% relative to the control, and for the indicator "Germination ability" – 6.2%; 2.0% and 4.0%, respectively. In the germinated experimental samples, the content of flavonoids increases by an average of 18% (wheat grain); 16% (barley grain) and 64% (oat grain). The increase in polyphenolic compounds was 47%; 50% and 69%, and the total antioxidant activity increased by an average of 20.6%; 18.3% and 16.6% for wheat, barley and oat grain samples, respectively.
Conclusions. Our studies have confirmed that the use of exogenous GABA solutions under ultrasound exposure can be used as a promising technology to increase the intensity of germination processes and increase the antioxidant properties of sprouted grain.

Introduction. The development of low-waste technologies in any industry, including the food industry, is an urgent task for researchers. The raw materials composition study allows us to develop directions for its deep processing of directed action. 80% of the secondary raw material resource for brewing production is brewer's spent grain, which consist of carbohydrate, protein, lipid and phenolic complex of compounds that perform their functions and are connected with each other by complex interactions. Lignocellulosic structures are of value in terms of sorption capacity when properly processed. Therefore, it seems possible to process grain structures to create free carboxyl -COOH groups, alcohol and phenolic hydroxyls -OH, silanol groups -Si-OH, acting as active centers on the sorption surface of brewer’s spent grain insoluble compounds. The brewer’s spent grain sorption abilities can be studied on the basis of alcoholic hop extracts, which are a complex of phenolic, ester compounds and bitter resins, which are of interest in brewing technology.

Purpose: The sorption properties study of the brewer’s spent grain cellulose-lignin complex to assess the possibility of creating a carrier of flavoring components on a plant basis.

Materials and Methods: 2 types of processed brewer’s spent grain were used by different physicochemical methods. The sorption capacity was determined by the difference in the content of 2 types hop compounds (bitter and aromatic) in alcohol extracts. The evaluated hop compounds were bitter resins (α-acid), polyphenolic and aromatic compounds determined according to GOST.

Results: The studied samples of the brewer’s spent grain cellulose-lignin complex showed sorption capacity for bitter resins, phenolic compounds and essential oils with different degrees of efficiency, which indicates the achievement of the goal of the study.

Conclusion: The conducted studies indicate that the physical methods of brewer’s spent grain processing (excessive atmospheric pressure, ultrasound) in the presence of ECA-activated water contribute to the formation of free bonds within the cellulose-lignin complex, which are the sites of reversible binding of hop compounds. As a result of sorption-desorption processes of brewer’s spent grain two samples study, it was found that, regardless of the processing methods the structure of the brewer’s spent grain (excessive pressure or ultrasound), polyphenols are sorbed by 22.6-28.0% of the treated pellet No. 1, and 13.6- 21.4% processed shot No. 2; bitter α-acids are sorbed by 14.9-20.2% with pellet No. 1 and by 9.6-15.1% with pellet No. 2; essential oils are sorbed by 11.1-12.0% and 6.7-8.9% of pellets No. 1 and No. 2, respectively, from the initial content in the extract. The polyphenolic compounds desorption occurs by 2/3, and bitter and ester compounds - by ½ of the amount of sorbed ones, regardless of either the type of hop or the brewer’s spent grain type. Research on the conditions for carrying out the processes of sorption and desorption will be continued.

 Background. The problem of grain quality remains relevant in the aspect of reviving the traditions of Saratov bakery. Rheological characteristics of test semi-finished products are determined by the ratio and interaction of glutenin and gliadin, which are important in the formation of viscoelastic properties of semi-finished products and the quality of the final product. Gliadins determine the viscosity and extensibility of the dough, and glutenins have cohesive properties and contribute to giving the dough strength and elasticity. Hard wheat contains more protein gliadin, which is responsible for the extensibility of the dough and quite a bit of gluten, which is responsible for elasticity and elasticity, which is very important for improving the elastic properties of the Saratov roll. This is due to the fact that in the old days, a mixture of flour from durum wheat varieties with flour from soft varieties was used in the recipe of the roll in a ratio of 25:75, which provided special properties to the product, the quality of which was evaluated by compression of the roll at a height of 40 cm to the thickness of the cake, to restore the original shape.

Purpose: to investigate the mixing ability of durum wheat and soft wheat varieties for the production of Saratov kalach.

Materials and Methods. As objects of research, varieties of spring durum wheat of the laboratory of breeding and seed production of spring durum wheat of the FSBI "FANTZ of the South-East": Elizavetinskaya, Luch 25, Gordeiforme 432; varieties of soft wheat of the Laboratory of Genetics and Cytology of the FSBI "FANTZ of the South-East": Alexandrite and Favorit; a variety of soft wheat of the Vavilov University: Agro SP. Wheat quality indicators were evaluated according to GOST 9353-2016. The protein content was determined on the Infratek 1241 grain analyzer. The water absorption capacity of flour mixtures and such indicators of rheological properties of test semi-finished products as the time of dough formation, consistency, stability, degree of liquefaction 10 minutes after start and 12 minutes after maximum, quality indicators were determined using a farinograph according to GOST ISO 5530-1-2013. Determination of rheological properties using an alveograph according to GOST R 51415-99.

Results. Based on the results of pharynographic and alveographic assessments in mixtures with soft wheat, the mixing value of durum wheat varieties was revealed and the quantitative ratios of the components (durum wheat - soft wheat) in the mixtures were substantiated. The following flour mixtures are recommended for the production of Saratov kalach: based on flour from soft wheat grain Alexandrite with flour from durum wheat grain Alexandrite-Elizavetinskaya, Alexandrite-Luch 25 and Alexandrite-Gordeiforme 432 in a ratio of 85:15, based on flour from soft wheat grain Agro SP with flour from durum wheat grain Agro SP- Elizavetinskaya and Agro SP-Luch 25 in the ratio of 85: 15, which will be beneficial from an economic point of view.

Conclusions. The results of rheological indicators obtained on the alveograph and farinograph allow you to select varieties of soft and durum wheat, choose their optimal ratios in composite mixtures for the production of Saratov kalach. And predict an increase in the shape stability and specific volume of the Saratov roll, which will lead to an improvement in its elastic properties.

Background.  Cherry (Prunus cerasus L.) is one of the most widespread industrial stone crops in the world. The high juice content, the delicate structure of the pulp and the limited harvest period make juice production a priority for cherry processing. Varietal characteristics of fruit and berry raw materials have a significant impact on the sensory properties of juices produced from them and their nutritional value. 
Purpose. The purpose of the research is to establish the influence of varietal characteristics of fruits on the quality of cherry juices. The results of a comparative study of the quality of cherry juices from four varieties of VNIISPK selection suitable for industrial commercial use are presented: Grechanka, ELS 5-7-60, 49667, 84735.
Methods and Materials. The evaluation of the organoleptic qualities of juices was carried out and the main biochemical parameters were investigated. Sensory profiles of juices and their relation to varietal characteristics have been studied. 
Results. It is shown that the sensory qualities of monosort cherry juices, such as the feeling of acid and sweetness, the softness of taste (the absence of sharp acid in the taste), transparency and density largely depend on the characteristics of the variety. The juices of all the studied varietals had a bright saturated color typical for cherries, from dark ruby to red ruby. The exception is the juice from the fruits of ELS 5-7-60, in the color of which there were brownish tones. According to the taste qualities, juices with a rich taste were distinguished – ELS 5-7-60 (sweet), Greek and ELS 84735 (sour). All the juices had a pleasant, typical cherry flavor with an almond note. It was shown that the sugars and polyphenolic substances present in the juices had the greatest effect on taste (from biochemical parameters). 
Conclusions. The data of other researchers on the positive correlation of the content of polyphenolic substances with astringency have been confirmed. The influence of varietal characteristics on the preservation of catechins and anthocyanins in juice has been established. Among the studied varieties and forms, fruits of the hybrid form ELS 5-7-60, characterized by a rich sweet taste, are of great interest for juice production, primarily direct-pressed juice.

Background. Industrial processing of fish is accompanied by an increase in the amount of secondary resources and waste, and the total amount of waste can reach 60% of the total fish weight, which implies their processing into collagen-containing products.

Purpose. To study the possibility of extracting collagen-containing ichthyosubstance from the fish wastes of the Astrakhan Region and study its qualitative characteristics.

Materials and methods. The following wastes from the separation of pelagic fish species have been chosen as the objects of studies. Collagen-containing ichthyosubstance obtained according to an improved technology was also used as an object of research. At carrying out of experiments generally accepted standard, and also modified modern methods of organoleptic, physico-chemical, microbiological researches have been used.

Results. The use of scales with skin as raw material for filleting has been substantiated on the basis of the mass composition of the partial raw material. The technological scheme of obtaining collagen-containing ichthyosubstance is given. The method of extraction - grinding samples, cooking at 65-80 0C with forced mixing (18-20 rpm), followed by filtration and centrifugation. According to the data obtained the acidity is on the average 4.5, the dry matter content is 13 % and ash content - 3.6 %, which will allow to obtain high indices of dynamic viscosity and to send the separated product for further testing to determine the application field.

Conclusions. The results of the study demonstrated that it is possible to obtain collagen-containing ichthyosubstance from the skin of pike (Esox lucius) and pikeperch (Lucioperca lucioperca) scales. The resulting product has a wide range of properties suitable for various applications. The optimized technology gives a product yield of up to 70% of the weight of raw materials and provides high resistance to microorganisms during long-term storage. The combination of physico-chemical properties provides a basis for further studies in order to determine the scope of application. The materials that can be obtained using ichthyosubstance are environmentally friendly and biodegradable, since no synthetic substances have been used in their composition.